Ok, posting a recipe for gluten free Easter nests on the evening of Easter Sunday is probably a bit ‘too little too late’ – but given no-one really has any idea what day or time it is, I reckon I can get away with this!
Because these little beauties are the perfect way to use up any – dare I say it – leftover chocolate this Easter! I know, it felt wrong even typing that.
But let’s face it, faced with this lockdown you possibly/probably stocked up on some extra Easter treats to get you through.
With the kids off school for an imminent amount of time and plenty of extra hours to fill the day, you won’t regret making this gluten free chocolate Easter nests.
The perfect Easter recipe for kids
For starters, these are an easy, no-bake gluten free Easter recipe.
My gluten free Easter nests are fabulous to make with kids – in fact I’ve been making variations of these since I was super little.
I have many fond memories of making chocolate crispy cakes as a child, and these gluten free Easter nests are just the perfect seasonal variation.
Kids will love melting the chocolate, stirring up the mix, and pressing the Mini Eggs into their little nests.
Just please excuse the fact that mine are in Christmas cases – we are in lockdown after all, so I’m using what I have!
How do you make gluten free Easter nests?
It really couldn’t get any simpler than the recipe for my gluten free Easter nests.
To make them, all you need is:
- 200g milk chocolate
- 15g (around 1 tbsp) unsalted butter
- 200g gluten free rice puffs (I used these Sainsbury’s ones)
- A bag of Mini Eggs
And that’s really it! Super simple – and don’t worry if you don’t have any rice puffs because pretty much any gluten free cereal will do.
You can make these gluten free Easter nests with gluten free corn flakes, hoops, puffed cereal or even broken up Nutribrex for an authentic nest-like look. Go crazy with your creativity!
My gluten free Easter nests recipe
So if you’re looking for something super easy to make with the kids this Easter holiday, stock up on the Mini Eggs before they run out, and give these a try!
I promise you’ll have an awesome time making them, and it’ll give you some cute little snacks to enjoy for the rest of the week.
It’s also a fab way to use up any cereal which might be starting to go a little stale – saves throwing it away!
And please do leave a review to let others know you loved it too! It would mean the world to me.
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- 200g milk chocolate
- 15g unsalted butter
- 200g gluten free puffed rice cereal
- Bag of Mini Eggs
- Break up the chocolate and add it to a heatproof bowl. Add the butter and then place the bowl over a pan of hot water. Keep stirring the chocolate until it melts, then remove it from the heat.
- Add the puffed rice to a large mixing bowl and then pour over the melted chocolate. Use a spatula or wooden spoon to mix everything together so that all the cereal is completely and evenly coated.
- Lay out 20 cake cases and add around 2 dessert spoons of the chocolately cereal mix per case, to fill them. Press a little well into the middle using your fingers (or the back of a spoon) and then fill with 3 Mini Eggs per cake.
- Place in the fridge for around an hour to set before eating. Will keep for around 5 days in the fridge.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 15mgCarbohydrates: 17gFiber: 1gSugar: 6gProtein: 2g
Need more Easter baking inspiration?
If you’ve got the gluten free Easter baking vibe and you want to try some other recipes, here are a few to get you going!
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. If you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and finds!