Give the kids something better than just chocolate this Easter! These delicious chocolate Easter egg nests are great to make with the kids over the holidays and are perfect as an Easter treat you can all enjoy together. They’re quick and easy to make and great fun getting the kids to help you decorate.
We’ve put our own Munchy twist on the recipe by adding in our yummy Belgian Choccy Apricot seeds. Toasted seeds are a natural source of energy and are crammed full of real goodies like vitamins, minerals, protein and fibre. To find out more about the nutritional and health benefits of seeds go here.
Ingredients: (Makes 12 nests)
- 200g milk chocolate, broken into pieces
- 50g melted salted butter
- 1 table spoon of golden syrup
- 85g crushed shredded wheat or cornflakes
- 25g of Choccy Apricot or Choccy Ginger
- 36 x Cadbury’s Mini Eggs
- 1 x 25g sachet of toasted Honey Seeds (optional)
Step 1. Melt the butter and the chocolate in a small glass bowl placed over a pan of hot water. Once the chocolate and butter has melted give it a good stir and pour over the crushed shredded wheat to combine. Add 25g of Choccy Apricot seeds and 1 tablespoon of golden syrup and stir in well.
Step 2. Carefully spoon the mixture into 12 cupcake cases and press the back of the teaspoon in the middle. Add 3 mini chocolate eggs on top of each nest and leave to chill in the fridge for 2 hours to set.