Over the past couple of weeks we’ve been working on a whole host of delicious Easter treats for you guys to enjoy, so I thought It was about time that I started sharing them, or I won’t manage to get all of them out there before Easter! Easter nests are such a classic recipe that I’ve been making since I was a tiny tot with my mum in the kitchen. I mean, I can’t imagine that I was all that helpful and my main contribution was probably licking the chocolate bowl and spoon clean whilst mum did all of the actual recipe making.
Just because these are treats that most of used to make.. and EAT as children, definitely doesn’t mean that they’re for children only. Absolutely not! I think I still love these just as much, if not more than I did all those years ago. (Wow, writing things like that when referring to my childhood makes me feel super old!) To be honest, I’m now 23 and In my mind I still qualify as a teen because I’m definitely not at the mature adult stage yet, so we’re all good there!
Speaking of cooking and my childhood and all of that jazz, cooking is such a great way to have fun with friends and family and can be enjoyed by people of all ages. Holidays like Easter are perfect times to get in some good quality time with your loved ones and creating delicious treats in the kitchen is something that everyone can get involved with and enjoy together. I think it’s super important to get children involved with food prepping in the kitchen because I know it’s something that I really loved doing and you never know, it could be what sparked my love for what I do today! Who knows?!
Anyway.. these easter nests are probably rather different from the ones that I would have made in the past, but definitely no less delicious. I’ve opted for cornflakes for the cereal part, but you could always change it for rice puffs, or perhaps a combination of the two, if you’re feeling adventurous. The cornflakes that I’ve used are gluten free- I think they were from Sainsbury’s but don’t quote me on that one. You don’t have to use GF ones of course.. but if you are gluten intolerant then you can still enjoy these as well! The chocolate is also home made with raw cacao powder (one of my absolute FAVE ingredients). Cacao powder is the raw, un-roasted version of cocoa powder and has an incredibly rich, chocolatey flavour. It also has a pretty great nutritional profile too- but that’s something that you can have a little read up on if you’re interested, I won’t waffle on about it anymore!
To make these that little bit extra indulgent, we’ve topped these off with a generous dollop of our healthier chocolate frosting and some home made, raw mini Easter eggs! I think these are just the cutest little things and are actually naturally coloured with turmeric and berry powders.. how cool it that?! Long gone are the days of food colouring for me.. these powders and spices can create beautifully vibrant, natural colours and are things that I always have in my kitchen cupboards anyway!
Chocolate Easter Nests
- 2 1/2 cups cornflakes
- Tbsp coconut oil
- 50 g cacao butter
- 5 tbsp cacao powder
- 5 tbsp date syrup
- 3 Tbsp cashew butter
- 2 Tbsp cacao powder
- 2 Tbsp date Syrup
- Almond/coconut milk
- 1/2 cup cashews
- 1/2 cup oats
- 2-3 tbsp honey
- Tbsp coconut oil
- Two different coloured Freeze Dried Berry powders e.g. blueberry raspberry, blackcurrant etc.
- Line a cupcake try with paper cases.
- Gently melt the cacao butter & coconut oil and stir in the cacao powder and sweetener until smooth and creamy.
- Pour in the cornflakes and toss everything together until evenly coated. Divide this up into the paper cases and pop these into the fridge for an hour, or until the chocolate is set.
- For the Easter eggs, add the oats and cashews into your food processor and blitz to form a fine crumb. Add in the sweetener and coconut oil and blend again until you're left with a really sticky mixture.
- Divide this into three bowls (one for each colour) and gradually add in sprinklings of each of the powders and then mix. Adjust this until you've reached the desired colours. carefully mould these into little eggs and pop into the fridge to firm up.
- For the icing, combine the nut butter, cacao and sweetener and mix until smooth. Gradually drizzle in the milk and continue to mix, so that you've created a nice thick, creamy frosting.
- Top each of the cakes with a generous dollop of frosting and garnish with the Easter eggs.