I’m sure some sort of colourful vegan mini eggs exist, but the first vegan eggs I found when I decided to do an easter recipe were standard dark chocolate ones. As I knew I wanted to make some easter nests, I decided to twist the traditional recipe slightly because although chocolate eggs on a chocolate nest would certainly taste good, it didn’t offer the contrast in colours that easter nests usually have (and I’m certainly a believer of the saying you ‘eat with your eyes’).
Instead of a chocolate easter nest, I’ve gone for coconut caramel. The use of coconut cream really thickens up the caramel and gives a smooth, creamy and rich sauce that pairs beautifully with the bitterness of the dark chocolate eggs. If you’re not able to get a carton of coconut cream, leave a can of coconut milk upside down in the fridge overnight. When you come to make the easter nests, scoop out the thick cream from the top of the can.
This recipe is definitely one of the simpler sweet recipes I’ve shared on my blog, and this plus the easter theme means it’s the perfect recipe to make with children during one of April’s showers!
1/2 cup of caster sugar
2 tablespoons of brown sugar
1 tablespoon of vegan butter
1/4 cup of coconut cream
2 1/2 cups of cornflakes (check that they’re vegan – Kellog’s aren’t but Lidl own brand are)
1/2 cup of desiccated coconut
20 small vegan dark chocolate eggs
Makes: 10 coconut caramel nests
1. Start by making the coconut caramel. Mix together the sugar, vegan butter and coconut cream in a small saucepan. Heat over a low-medium heat until thickened – this should take around 10 minutes. Leave to cool slightly.
2. Place the cornflakes into a large bowl. Pour over the coconut caramel and mix until all the cornflakes are covered. Add the desiccated coconut and mix to combine.
3. Take 10 muffin cases and place in a muffin tin. Divide the mixture between the 10 cases, and then press two chocolate eggs into the centre of each.
4. Place the easter nests in the freezer and remove just before eating.