Dairy Free Chocolate Nests
These easy homemade vegan chocolate nests are dairy free and free from refined sugar for a healthy Easter treat for kids!
Servings: 10 nests
Ingredients
- 4 full sized shredded wheat
- 100g coconut oil
- 6 Tbsp cocoa powder
- 2 Tbsp maple syrup
- 2 tsp vanilla extract
- handful blueberries
Instructions
- Start by laying out 10 silicone cups onto a small oven tray. Check that the oven tray will fit into your fridge or freezer, as the nests will need to be chilled once assembled.
- Crumble up the shredded wheat into a bowl, breaking up any large chunks with a spoon if necessary.
- Measure out the coconut oil and drop into a separate large heat-proof bowl. Pop into the microwave and heat at short 10-15 second intervals, stirring in between, until the oil has completely melted and is clear.
- Add the cocoa powder, maple syrup and vanilla essence. Quickly stir until fully combined and smooth.
- Tip the shredded wheat into the bowl of melted chocolate and stir until completely coated.
- Working quickly before the chocolate can set, dollop a spoonful of the mixture into each silicone case, using the back of the spoon to create a small hollow in the centre of each nest. Add your blueberry 'eggs' to each nest - we popped three into each of ours.
- Once you have finished assembling your nests, pop the whole tray into the fridge or freezer until set, which should only take around 10 minutes or so.
Notes
Note: Store your chocolate nests in the fridge until ready to eat as after a while in a warm room the chocolate will melt and get quite soft.