I feel like Easter has become so commercialised, just like every other holiday in the UK, and sometimes it might feel like it’s difficult to avoid eating endless amounts of cheap chocolate! For me, the real treats at Easter are the homemade and enjoying them at home with family and friends. Last year I created my vegan, gluten and grain free Hot Cross Bun recipe and it was so nice to be able to share it with my sister who avoids gluten so that she didn’t miss out!
These nests not only look attractive but they taste delicious and are so full of goodness. The coconut cream adds a creamy taste to the chocolate and makes them seem even more indulgent. I used gluten free cornflakes, but you could also use any cereal of your choice such as brown rice puffs. I decorated my nests with homemade, sugar free marzipan eggs (you can find the recipe here). They would also be great with raw bliss balls rolled into egg shapes or other raw chocolate treats! I hope you enjoy these as much as I do!
- 3 cups gluten free cornflakes
- 100g cacao butter
- Approx ⅓ bar coconut cream (I use Biona)
- 2.5 tbsp cacao powder
- 2.5 tbsp brown rice syrup (or maple syrup)
- A pinch of salt
- Place the cornflakes in a bowl and set aside
- Place the cacao butter and coconut cream in a small pan on the hob on the smallest ring and lowest heat
- Heat, stirring constantly until melted (Do not leave to melt, make sure you constantly stir)
- Add the cacao powder, syrup and salt and mix into the pan until all of the ingredients are completely combined
- Remove from the hob and place in the fridge for about 5-10 minutes (depending on fridge temperature) so that the chocolate becomes slightly less runny but not set
- Pour the chocolate over the cornflakes and mix well until the cornflakes are all covered
- Place spoonfuls of the mixture into cupcake cases in a muffin tin, making a slight dip in the centre for the toppings
- Place in the fridge for about 2 hours until completely set