Vegan chocolate nests. Perfect for Easter. Perfect anytime really.
Vegan Chocolate Nest Ingredients (makes 12)
5 Weetabix style cereal biscuits
150g of dark chocolate
1 tablespoon of golden syrup
1 tablespoon of vegetable margarine
mini eggs (we used Doisy & Dam ones, found in Asda). You could also use other sweets or make little eggs with marzipan.
paper cake cases
Crumble the biscuits into a bowl and melt the chocolate, syrup and margarine together in a Bain Marie until well combined. Mix it all up. Divide the mixture between the cases and top with the eggs or sweets. Cool until set. Enjoy!
A chocolatey read to go with your vegan chocolate nests:
FIREFLIES AND CHOCOLATE, was inspired by the 600 children and young people who were kidnapped from Aberdeen during the 1740s and sold into indentured servitude in the American Colonies. The story follows the adventures of Elizabeth Manteith from the castle and her determined efforts to get back home. There’s love. There’s proper derring-dos on the high seas… And there’s chocolate!
From the publisher’s press release: “Fiery and forthright, Elizabeth isn’t someone to be argued with. She knows her own mind, and isn’t afraid to speak it. Through her experiences, the reader sees her grow from a girl, into a woman with a powerful voice… a woman of her time, but very much of ours too.”
Grease a 2 pint pudding basin. Put the soaked fruit, cherries and ground almonds into a large bowl. Add the flour, salt, spices, sugar, breadcrumbs, suet, lemon zest and juice, treacle, soya milk and 4 tbsp sherry. Mix well to make a soft mixture. Spoon into the basin, cover with two layers of greased foil and tie down. Steam for 4 hours. Cool. Cover with a circle of greaseproof paper and two layers of tinfoil. To reheat steam for three hours as before. (I have to say that when I make it I prick the pudding and feed some more sherry or brandy into it…) and don’t forget that after it is reheated pour MORE brandy over it and set it on fire.
‘Vegetarian Christmas’ by Rose Elliot. Not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is one of many included here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen – a firm favourite. Now out of print but the hardcover is available cheaply from both UK and USA Amazons below and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it! Buy Amazon UK
Mix all ingredients ,except the brandy, together in a bowl then cover and leave for 12 hours. To prevent fermentation place the mincemeat in a 120C/ 225F oven for 3 hours. Then allow to cool, stir in brandy and put in clean jars and seal.
The cake above was made with the cacao rich vegan cake mix from Creative Nature. The little round sweets are their Gnawbles which are basically vegan Maltesers!
The mix makes a gorgeous, sweet and luxurious cake – you just add oil and milk of your choice – and the Gnawbles are delightfully crunchy and delicious.
Creative Nature also make snack bars which are great too. See the whole range here. It includes many different types of vegan cake mix and numerous varieties of Gnawbles and bars. Particularly innovative is the Hazelnot flavour, containing no nuts.
Use code VEGANFAMILYHOUSE10 at the checkout for a 10% discount.
Everything is gluten free, vegan and nut free too.