It’s the time of year to indulge in chocolate treats, Easter is just around the corner and we can’t wait! We’ve been doing lots of Easter craft (see here) and I’ve been whipping up some baked goodies for the children to enjoy.
Recently I was contacted by Taste PR and invited to put my own spin on one of Bioglan’s fabulous recipes, Cacao-rific Easter nests. What’s better than a chunky chocolate treat? A super-powered chocolate treat! Cacao is packed full of anti-oxidants, tryptophan and flavour, it’s the perfect ingredient for indulgent baking.
I wanted to make Cacao-rific Easter nests that were safe for Theo, I always try to ensure he doesn’t miss out, especially when it come’s to holidays such as Christmas and Easter.
To make 12 dairy, soya, gluten, wheat, nut and egg free vegan Cacao-rific Easter nests you will need…
200g of safe chocolate, I use this one.
1 tbsp Bioglan Superfoods Cacao.
12 cupcake cases.
Fillings of your choice, I used dehydrated banana slices and chopped strawberry.
Firstly, break the chocolate into pieces and put into a glass bowl. Half-fill a pan with boiling water and set the bowl over the top on a low heat, making sure the bottom doesn’t touch the water. While the chocolate melts (give it the occasional stir), grab another bowl and crush the Nutribrex. Stir in the Bioglan Superfoods Cacao. Once the chocolate’s melted, add it to the bowl with the other ingredients and stir to combine.
Place 12 cupcake cases in a cupcake tray and divide the mixture between them, pressing the centre down with a back of a spoon to make a nest shape. Chill in the fridge for up to two hours until set. Fill each nest with your choice of filling.
Viola! Super-powered Easter treats for the whole family to enjoy.
Taste PR kindly provided me with a selection of ingredients in order to bring you this tasty recipe.