Easy Easter Nests
A fun no-bake treat that’s perfect for springtime snacking – and ideal for making with kids.
These crunchy chocolate nests are a total classic, and with just a few simple swaps, they’re completely plant-based. No oven, no fancy equipment – just shredded wheat, vegan chocolate and some cute little mini eggs.
Whether you’re after a fun weekend activity or a last-minute Easter sweet, this one’s a winner.
Ingredients
- 200g vegan chocolate (dark or dairy-free milk, your choice)
- 2½ cups mini shredded wheat, crushed (about 100g)
- Vegan mini eggs (e.g. Doisy & Dam, Nomo, or supermarket own-brand)
- Optional: 1–2 tbsp maple syrup, a pinch of sea salt, and cupcake cases for shaping
Method
- Melt the chocolate
Break your chocolate into chunks and melt it gently – either over a bain marie or in short bursts in the microwave. Stir until smooth. - Crush the shredded wheat
Use your hands or a rolling pin to crumble the shredded wheat into fine strands – this gives you that classic nest texture. - Mix together
Pour the crushed wheat into the melted chocolate and stir until everything is coated. Add maple syrup or sea salt if you fancy. - Shape into nests
Spoon the mix into cupcake cases and gently press the centre of each to form a little dip. - Add your eggs
Press a few vegan mini eggs into each nest. - Chill until set
Pop them in the fridge for about an hour, or until firm.
Tips & Ideas
- Make a batch with the kids – they’ll love crushing, mixing, and decorating.
- Add a pinch of cinnamon or orange zest for an extra twist.
- Don’t have cupcake cases? Just shape them on a lined tray instead.
