I’m so impressed with the range of dairy free Easter eggs available this year. This is little one’s third Easter and in that short time I can see the improvement in the Free From choices. Unfortunately though many of them still aren’t soya free, containing soya lecithin, so not little one friendly. There are choices available though. Our favourite is the Moo Free range of Easter eggs. These are not only dairy and soya free, but also egg free, gluten and wheat free, vegan, and organic. They may contain traces of nuts. However, the closer to Easter it get the harder they become to find. In which case my Chocolate Easter Nests are a great way to use safe chocolate in an Easter themed way.
Chocolate easter nests
My Chocolate Easter Nests are ridiculously easy to make, perfect to create with children, and adaptable to suit allergies and tastes. It was also the perfect opportunity to use the chocolate egg moulds I bought last year from HobbyCraft. For only £1.00 they worked really well. Make sure you check out my Christmas and Valentine’s posts for hints and tips when using chocolate moulds. Little one and I had so much fun making (and eating!) our Chocolate Easter Nests. We’re looking forward to trying them again with different ingredients and fillings. I think they’d taste great using mint chocolate, or using safe sweets for a filling.
What would you fill your Chocolate Easter Nests with?
Chocolate Easter Nests, filled with chocolate eggs and fruit (dairy free, egg free, nut free, soya free, vegan)
To make the solid chocolate eggs
Take 75g of the dairy free chocolate and break into small even pieces. Place most of the chocolate into a microwave safe bowl, reserving the leftover chocolate to one side. Gently melt in the microwave. I find heating in bursts of 30 seconds and stirring in between for a couple of minutes, melts the chocolate smoothly. Stir through the reserved chocolate until liquid.
Using a teaspoon carefully spoon the chocolate into 12 small egg shaped moulds. Gently tilt the mould until the chocolate has filled the egg halves. Place the mould onto a tray and pop into the fridge to harden.
To make the chocolate nests
Whilst the chocolate eggs are chilling, you can make the nests. Line a muffin tray with six cupcake cases. Then melt the remaining 100g of chocolate as you did above.
Crush the shredded wheat biscuits and add to the melted chocolate. Stir through until the shredded wheat is fully coated in the chocolate.
Spoon the chocolate mixture evenly into the six cupcake cases. Use the back of a spoon to press the mixture in, creating a little dip/nest.
Pop into the fridge to chill for 30/60 minutes.
Once the chocolate eggs and nests have hardened, you can remove them from the fridge. Carefully remove the eggs from the mould be gently tapping underneath. You can then fill the nests with whatever you fancy! I filled them with two chocolate egg halves and some dried fruit.
Dairy egg, nut and soya free. Vegan
Makes 6 nests