Made from just 2 ingredients, these no cook Easter shredded wheat nests are a fun and simple recipe that kids love to help make! They take just 10 minutes to prepare, and can be filled with mini chocolate eggs, fruit or nuts to make for a simple Easter Nest.
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These Easter birds nests made with shredded wheat cereal to give the effect of ‘twigs’ are such a fun Easter baking project to make with the kids. Based on chocolate rice krispies cakes; not only are they a delicious treat, but they make a cute no bake Easter dessert – we love them filled with plain Greek yogurt, a spoonful of berry compote and topped with a mini egg! Or serve alongside mini egg brownies at an Easter party.
Why we love this recipe
- It’s made with just 2 ingredients.
- No cook recipe – just melt and mix.
- Flexible filling ideas – for a healthier serving idea, fill with berries, nuts or seeds; or go full chocolate and fill with chocolate eggs.
- Quick and easy – they take less than 10 minutes to make!
- Kids can help make them too – they will need help melting the chocolate, but other than that, they can make these nests themselves!
- The recipe can easily be doubled or tripled.
Ingredients Notes
- Shredded Wheat – (under the Uncle Tobys brand in Australia or Nestle if you are in the UK) – you can also use Mini Bites cereal (in Australia), or any other shredded wheat type of cereal
- Chocolate – Use a good quality chocolate. I personally love dark chocolate nests made with 70% cocoa dark chocolate, but if making for kids then milk chocolate, or a mixture of milk and dark chocolate is usually more popular.
FAQ
You can use All-bran cereal, or rice krispies or cornflakes, but keep in mind that these last two won’t look as ‘twig’ like in the chocolate nests.
Yes you can. Place in a microwave proof bowl and heat for 30 seconds on a medium heat, take out and stir the chocolate and return for another 30 seconds. Repeat until the chocolate has just melted.
My Recipe Tips
- The recipe makes 4 cupcake sized nests, or 15 mini nests.
- Roughly break the shredded wheat, trying to keep longer strands of cereal, as these will become the ‘twigs’ in the nests. If you crush the cereal, this texture will be lost.
- Thoroughly mix the chocolate with the cereal to coat evenly.
Variations and Filling Ideas
- Salted dark chocolate nests – use a good quality, 70% cocoa dark chocolate. Sprinkle a little sea salt over the top before serving for a tasty salted chocolate treat!
- Cornflake Easter nests – use the same amount of cornflakes, crushing them slightly before mixing with the melted chocolate.
- Fill your chocolate cereal nests with:
- Fresh fruit – blueberries, kiwiberries, raspberries, or chopped strawberries.
- Nuts – almonds, cashews, brazil nuts, pistachios.
- Seeds – pumpkin seeds or sunflower seeds.
- Chocolate mini eggs.
- Yogurt and fresh fruit or berry compote
Storage
These easter birds nests will keep in the fridge for 2-3 days – if you can resist them for that long – after that time the cereal may start to become soft.
More chocolate no bake recipes
Shredded Wheat Nests
Author: Robyn
Ingredients
- 1c (75g) shredded wheat cereal crushed
- ⅔ c (100g) chocolate dark, milk or a mixture of the two
Instructions
- Place the crushed shredded wheat into a medium sized mixing bowl.
- Break the chocolate into a heatproof bowl and place it over a pan of simmering water. Stir every so often until melted.
- Pour the melted chocolate over the crushed cereal and stir well to combine.
- Spoon into 4 cupcake cases or 15 petit four cases and press down in the centre of each with the back of a spoon to form a little nest shape.
- Chill in the fridge for an hour.
- To remove from the tin, run a blunt knife around the nest and lever them gently out.
- Place on a plate and fill with fresh fruit, nuts and seeds, and chocolate eggs
Notes
- Fresh fruit – blueberries, kiwiberries, raspberries, or chopped strawberries.
- Nuts – almonds, cashews, brazil nuts, pistachios.
- Seeds – pumpkin seeds or sunflower seeds.
- Chocolate mini eggs.
- Yogurt and fresh fruit or berry compote
Nutrition
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