A quick and easy recipe for healthier chocolate rice krispie nests without golden syrup. A fun recipe to make with the kids for Easter or at any time of year. Gluten free and can easily be dairy free and vegan.
It’ll come as no surprise to regular Sneaky Veg visitors that I am always on the look out for ways to make treats for my kids that are a little healthier.
Easter seems to be increasingly all about chocolate and while I don’t mind my kids having a few chocolate eggs I really don’t want them to eat nothing but chocolate and sugar for days on end.
In order to keep them happy (so they don’t feel they’re missing out) and to keep me happy too I decided to make a version of the classic Easter rice krispie nest that contained a little more nutritious ingredients and a lot less sugar than usual. This recipe contains no golden syrup, a small amount of butter, plain dark chocolate, dried fruit and puffed brown rice – yes that’s right – there’s no actual sugary rice krispies involved! I’ve also added some hemp hearts which are a great vegetarian source of protein. You can leave these out if you don’t have them at home.
When it comes to filling the eggs you can use whatever you like – or just leave them as plain chocolate rice krispy cakes. You could use marshmallows or mini eggs – after all you’ve already cut down the sugar content by making these healthier chocolate nests.
For mine I made some naturally coloured raw marzipan eggs using this recipe by Wallflower Kitchen and some non-edible chicks. Do watch out for fluff left on the cakes if serving these to younger children. You could even fill with dried fruits and nuts.
Here’s how to make these healthier chocolate rice krispie nests
Healthier chocolate rice krispie nests
- 200 g dark chocolate
- 2 tbsp maple syrup or honey
- 2 tbsp butter or dairy free spread
- 75 g puffed brown rice
- 50 g raisins and cranberries or other dried fruits
- 1 tbsp hemp hearts optional
Place 15 fairy cake cases on a board or plate.
Melt the dark chocolate in a bain marie (in a heatproof bowl over a pan of boiling water) or in the microwave.
When it's almost melted add the maple syrup and butter and continue heating until combined. Try not to stir too much.
Remove from the heat and stir in the puffed rice, dried fruit and hemp hearts if using. Mix until everything is coated with chocolate.
Spoon the mixture into the fairy cake cases, pressing down with the back of a teaspoon.
If you are making these into nests make a well in the centre and push the rice mixture to the sides.
Allow to set in the fridge for 30 minutes
Decorate with chocolate eggs, marshmallows or chicks as you wish.
Store in the fridge.
If you like this you might like my vegan fruit and nut Easter chocolates.
This recipe is part of the #FreeFromEaster series by the Free From Gang. If you’re looking for vegan, dairy free, gluten free, egg free, nut free or pretty much anything else I can guarantee that one or more of these guys will have something for you.