Vegan Protein Easter Nests

Chocolate Easter Eggs - who needs em! If you want to do things a little differently this year, try these Vegan Protein Easter Nests. Hiding a protein caramel filling, these nutty, oat creations are a great alternative to too many easter eggs. 

 Vegan Protein Easter Nests


Pop all the dry ingredients for the nest in a blender or food processor and blend until you have a chunky mix. Empty into a bowl and stir in the honey. Gently add milk until the mixture comes together and is slightly sticky.

You’ll need a cupcake or muffin tin to mould the nests. Do this by placing a square of cling film over each ‘case’ before pushing in a tablespoon of mixture. This will make them easier to remove once cooled. 

Press the mixture across the sides of the case and bottom (using your hands might be easier), forming a little cup/bowl. Pop into the fridge. 

To make the filling, put all the filling ingredients in a blender and mix. The dates may take a while to break down but keep whizzing! Once the mixture looks caramel in colour and is thick, spoon into the pre-made nests.

Place in the fridge to set. This should take a few hours (we left ours overnight).

When set, remove by pulling up on the cling film. If you want a chocolate hit, melt some dark chocolate or use our chocolate recipe to make a drizzle!

Vegan Protein Easter Nests
(Makes 6)


  • 1 cup of oats
  • 1 tablespoon ground flaxseed
  • ½ cup of chopped nuts
  • 1 teaspoon of honey (optional)
  • Splash of almond milk to bind


  • 1 scoop of Neat Nutrition Protein Powder
  • ½ cup almond milk
  • Handful of dates (try to soak before)
  • 1 tablespoon of cashew butter 


Melt a couple of squares of dark chocolate or use our chocolate recipe here.


Nutritionals per serving: Calories = 171 ; P = 8.6g, C = 24.4g, F = 5.5g)*

*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used