I admit it – Easter is a bit of a nightmare for sugar quitters. It is a holiday built on sugar and fuelled by chocolate induced craziness. It is EVERYWHERE. Everything has gone haywire in the last decade, no longer are there 10 choices of Easter eggs, there are aisles of eggs. And can we not just have one type of hot cross bun? No you may not, you have to have ‘traditional’, ‘luxury’, ‘cranberry and orange’, ‘chocolate’, ‘mini’… even hot cross bun loaves! Also why do they have to make the chocolate look so darn cute?! Those Lindt bunnies… argh I just want to cuddle them! Anyway, point is, the temptation is everywhere.
An absolute Easter classic are bird nest cakes – they are probably made by everyone at least once in their childhood. The great thing is their simplicity, the not so great thing is their sugar content. I chose to tackle this recipe as I love a challenge (I am no quitter)… plus I just like them. These will add a lovely addition to an Easter tea and you won’t feel like you are missing out on the choccie fun!
Photo disclaimer… chocolate eggs were for decoration purposes only! I promise a morsel did not pass my mouth = they were instantly inhaled by my appreciative boyfriend. Sadly I could not find the fluffy chicks which normally sit on top, so if anyone knows where to find them let me know!
2 tbsp smooth nut butter(any!)
2 tbsp cocoa powder
50g darkest chocolate possible (I use 92% – don’t use any lower than 80% due to high sugar content)
3 tbsp brown rice syrup
150g crushed shredded wheat
- Combine nut butter and cocoa powder thoroughly in a mixing bowl
- Melt the chocolate, syrup and butter in the microwave until runny
- Add the wet mixture to the nut mixture and mix quickly and thoroughly
- Mix in the shredded wheat until all the wheat is well coated in the chocolate mixture
- Spoon into cake cases and decorate with anything Easter-ish!