One of my favourite memories from Easter as a child was making these nests, so lets recreate that memory the vegan way!

prep time 1-2 hours total time 2 hours serves 10-12



  • 200g vegan milk chocolate

  • 85g shredded wheat

easter eggs

  • 1/2 cup cashews

  • 1/2 cup medjool/halawi dates

  • 1 tbsp cocoa powder (plus extra for the coating)

  • Pinch of cinnamon

  • 1/4 tsp vanilla extract

  • 1 tbsp brown sugar



  1. Melt the chocolate in a heat-proof glass bowl over a pan of simmering water.

  2. Remove from the heat and break in the shredded wheat. Stir together to combine (or get stuck in like you used to as a kid and use your hands).

  3. Spoon into either 10-12 cupcake cases, or into a silicone muffin/cupcake tray to save on waste. Create a nest shape using a spoon to make a well in the middle and higher edges.

  4. Chill in the fridge for an hour or two until they have set.

  5. Meanwhile, blend together the easter egg ingredients until the mixture comes together. Remove from the food processor and store the freezer for 15 mins to set.

  6. Remove the mixture from the freezer and for each egg roll around half a tbsp of mixture into an egg shape. To make this easier, keep a bowl of water nearby to keep your hands wet to stop the mixture from sticking to them. Start by rolling into a ball and then making the base and tip come to a point in an egg shape. Set in the freezer again for around 15 mins.

  7. When the eggs are set, roll them in cocoa powder to finish them off.

  8. When the nests and eggs are all ready, arrange them by adding 1-2 eggs to each nest. Store in the fridge and enjoy with a cuppa!


  • If you don’t have access to vegan milk chocolate, you can sub this for dark chocolate.

  • The eggs are adapted from my truffle recipe. If you want to make more eggs as extra, then double the recipe and you can have these as an extra treat!