Vegan Choco Cups With a Digestive Biscuit Base topped with Egg filled Chocolate Nests

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!!

Vegan Choco Cups With a Digestive Biscuit Base topped with Egg filled Chocolate Nests

Serves: 16 Prep Time: 20 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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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

1. In a food processor, blitz the digestive biscuits, add melted butter
2. Grease tartlet tin well, press biscuit base into the tin, so it’s packed down, freeze
3. 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
4. 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.

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