Easter need not be a bust if you have allergies. And these Easter birds’ nest treats are sure to satisfy your chocolate treat cravings while also remaining allergy friendly. Chocolate and rice cereal are a match made in heaven for making quick, easy and safe kid-friendly treats. Topped with your favourite candy or mini eggs, they are perfect for Easter. I used to love making these when I was a child and now we are carrying on the tradition with our kids. These Easter birds’ nest treats are vegan and gluten-free. And as we are using plant-based chocolate, these are safe for our dairy allergies as well.
Why You Need to Make These
Allergy friendly Easter treats are hard to find and often expensive, so why not make your own? Using dairy-free chocolate and gluten free rice cereal, they take no time at all to make.
Ingredients and Substitutions
With just two ingredients, these are so simple to make. The kids love getting involved because, well, these are pretty messy to make and a lot of fun as well.
Cereal: did you know that rice cereal is not naturally gluten free? Check the brand of cereal that you are buying to see if they have added gluten (usually in the form of barley or malt). Gluten free rice cereal is usually available in most grocery stores. You can sub with corn flakes, frosted flakes or shredded wheat if you prefer.
Chocolate: I am using plant based chocolate chips. You could sub with diced up bars or dairy chocolate if you are not vegan.
How to make Easter Birds’ Nest Treats
Gather all of your ingredients and equipment. Place 12 cupcake cases in the cupcake pan.
Add 270 grams (1.5 US cups) of vegan chocolate chips to a microwavable bowl and heat until melted. This usually takes 2-3 minutes and I highly recommend stirring every 30 seconds.
To a large mixing bowl, add 84 grams (3 US cups) of rice cereal then pour on the warm chocolate.
Fold together with a spatula until the cereal is fully coated.
Add scoops of the treat mix to the cupcake cases. I like to use an ice cream scoop to do this so that it is less messy. it also ensures that the nests will have the same amount of filling in them.
Once all of the mix has been distributed, use the underside of the scoop to make a dent in the middle of the nests. This will help to hold the candy in place once they have set.
Place the cupcake pan in the fridge for 30 minutes to allow the nests to firm up. Once firm, decorate with mini eggs, jelly beans or other candies.
How easy was that? This is just about as simple as it gets for making a quick Easter treat with the kids.
Enjoy! And yes, they are messy to eat but that’s all part of the fun.
Common Questions
This recipe makes 12 Easter birds’ nest treats which are both vegan and gluten free. Feel free to sub the rice cereal for corn flakes or shredded wheat if preferred.
You can use any type of chocolate. I prefer to use chocolate chips but you can cut up bars of chocolate if you prefer.
Nests should be stored in the fridge as the chocolate will start to melt quickly at room temperature. Remove from the fridge just before serving and decorate as desired.
Craving More Easter Desserts?
For more Easter treats, check out my ultimate carrot cake with cream cheese frosting, red velvet donuts and hot cross buns.
Easter Birds Nest Treats – Vegan Gluten Free
Equipment
- Small bowl
Ingredients
- 84 grams Rice Cereal (3/4 US Cup)
- 270 grams Vegan Chocolate Chips (1 1/2 US Cups)
Instructions
Prep:
- Gather all of your ingredients and equipment. Place 12 cupcake cases in the cupcake pan.
To make the Birds Nests:
- Add 270 grams of vegan chocolate chips to a microwavable bowl and heat until melted. This usually takes 2-3 minutes and I highly recommend stirring every 30 seconds.
- To a large mixing bowl, add 84 grams of rice cereal then pour on the warm chocolate. Fold together with a spatula until the cereal is fully coated.
- Add scoops of the treat mix to the cupcake cases. Once all of the mix has been distributed, use the underside of the scoop to make a dent in the middle of the nests. This will help to hold the candy in place once they have set.
- Place the cupcake pan in the fridge for 30 minutes to allow the nests to firm up. Once firm, decorate with mini eggs, jelly beans or other candies.
- Enjoy! And yes, they are messy to eat but that's all part of the fun.
Video
Notes
- This recipe makes 12 easter nests which are both vegan and gluten free. Feel free to sub the rice cereal for corn flakes or shredded wheat if preferred.
- You can use any type of chocolate. I prefer to use chocolate chips but you can cut up bars of chocolate if you prefer.
- Nests should be stored in the fridge as the chocolate will start to melt quickly at room temperature. Remove from the fridge just before serving and decorate as desired.
- Nutrition information is provided as a guide only and is based on the actual ingredients that I used to create this recipe.
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