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.
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!