Easter is looming and it’s my first easter as a vegan. I don’t want to miss out on all the chocolately treats so it’s my mission this month to make some great vegan alternatives – starting with the traditional rice crispy cake nest! This recipe for vegan chocolate Easter nests is pretty much the same as the recipe you are used to using, with just some vegan tweaks!
Firstly it’s important to have a look at the ingredients of any sprinkles that you use. Some food colourings, particularly red, aren’t vegan so it’s worth making sure before you buy them. I’m going to link below all the things I used in making these so if in doubt check those links out but also do remember to check yourself before you buy, as ingredients lists sometimes change.
Normally on top of easter nests like this you’ll see mini eggs or chocolate eggs which obviously are a big no no for me now. I did an internet search and came up with a blank for colourful mini eggs that were vegan so I decided to make our own out of marzipan. We just bought the shop ready made marzipan, mixed it up with different vegan food colourings and shaped it into mini eggs. If you like marzipan they are delicious too!
So anyway, here’s how to make vegan chocolate easter nests.
Vegan Chocolate Easter Nests
- 200 g Dark vegan chocolate I use Bourneville
- 1 Tbsp golden syrup optional
- Rice Crispies
- Vegan Food Colouring
- Vegan Sprinkles
Melt the chocolate in a bowl over a pan of hot water or using a microwave on the defrost setting.
Stir in the golden syrup
Mix in the rice crispies until all coated. I haven't given you a measurement, just use enough that they are all completely coated in the chocolate mixture
Spoon into cupcake cases, leaving a little dent in the middle if you want to put eggs in there.
Decorate with eggs and sprinkle with sprinkles before leaving to set somewhere cool
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