Easter nest cake with chocolate ganache

I love rice Krispy cakes any time of year, but there’s something very Eastery about them indeed. Make them into a nest and chuck some eggs in the middle and you’ve got the perfect easy to make Easter treat. I wanted to give the traditional version a little twist, and when it comes to desserts I’m pretty sure the ‘less is more’ rule doesn’t apply, so I thought I’d make a big old nest filled with the most indulgent chocolate ganache and decorated with homemade chocolate eggs.

It’s crazily easy to make and looks a little bit impressive, so if you’ve got any guests popping over for Easter weekend then this is just the ticket. It’s probably a good idea if you do invite some people over once you’ve made this because believe you me it’s very easy to eat this all in one sitting on your own. Or at least that’s what I’m guessing…

Makes one 8″ cake

Ingredients

  • For the base
    • 3 cups puffed rice
      1/2 cup coconut oil
      1/3 cup maple syrup
      1/3 cup cacao powder
      1/4 cup peanut butter
  • For the chocolate ganache filling
    • 1/2 cup peanut butter
      1/4 cup maple syrup
      1/4 cup cacao powder
      1/3 cup coconut cream
    • 1/3 cup coconut oil

    For the chocolate eggs on top

    • 1/2 cup coconut oil
    • 4 tbsp cacao powder
    • 3 tbsp maple syrup

    Flowers to decorate (optional)

    To make the base, melt the coconut oil in a bowl over a saucepan half full with water on a medium heat, then transfer to a mixing bowl and stir in all the other ingredients except the puffed rice. Once you have a smooth chocolatey mixture then add in the puffed rice and stir well. Pop the mixture in a round silicone cake mould (or lined metal cake tin) and use a spoon to press it down into a nest shape.

    For the ganache, melt the coconut oil as above, then pour into a mixing bowl, add the other ingredients, stir well and then pour on top of the base. Place the cake in the freezer for half an hour to set.

    For the egg decorations, simply melt the coconut oil, then stir in the maple and cacao until you have a smooth chocolate, then pour into egg moulds and place in the fridge for around half an hour or until set. Arrange on the cake as you wish and add any other decorations such as flowers if you like too!

    Store the cake in a container in the fridge or freeze to keep it for longer.

    Love, Mrs H xx

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