A little bit of Easter fun with the kiddos, just a handful of ingredients, zero baking, 20 minutes prep, super easy to make, and so delicious! I kept them vegan this time; however, this is optional. Crushed digestive biscuits and melted butter made up the bases, pressed into a tartlet tin, then frozen for 15 minutes while you prepare the filling. I used my @nordicware mini tartlet tin, but a large tart would work just as well. The filling is made simply with melted chocolate and coconut cream, 4 ingredients only!
The chocolate nest tops were a bit of an experiment; I saw a YouTube vid and really wanted to try them! Just vermicelli noodles covered in melted chocolate, moulded into a nest shape, then left in the fridge overnight to set. I filled the little nests with chocolate eggs, so cute and so fun!!
Ingredients
- 280g Digestive Biscuits
- 80g Melted Butter (Vegan optional)
- 350g Dark Chocolate cut into small pieces or chocolate chips (Vegan optional)
- 300ml Coconut Cream
Instructions
- In a food processor, blitz the digestive biscuits, add melted butter
- Grease tartlet tin well, press biscuit base into the tin, so it’s packed down, freeze
- Add chocolate pieces to a mixing bowl, then in a saucepan, gently bring the coconut cream to a simmer, pouring coconut cream over the chocolate to melt it
- Whisk until smooth, then pour the filling into the biscuit cups and refrigerate until set, about an hour for tartlets or 3-4 hours for a large one
*I followed a YouTube video for the Vermicelli chocolate nests called ‘Edible Chocolate Nests filled w/ Cadbury Mini Eggs.