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Vegan chocolate nests with marzipan mini eggs

Why not try something new!

Get experimenting with our other baking oils. The range includes Vanilla, Orange, Honey and Hazelnut. The possibilities are endless!

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40 mins
Serves 8
Not too Tricky

For the chocolate nests:
100ml Mr Hugh's hazelnut infused rapeseed oil
3 tbsp honey or sweetener of choice
2 tbsp cocoa powder
50g dessiciated coconut
50g coconut flakes
50g flaked almonds

For the mini eggs:
25g ground almonds
3 tbsp honey or sweetener of choice
Natural food colouring I used spirulina powder, turmeric and dried strawberry powder
Optional: 1 tsp cocoa powder and 1 tsp vanilla extract



Chocolate nests -
Warm the Mr Hugh's hazelnut infused rapeseed oil on a low heat and mix with the honey and cocoa powder to form a chocolate sauce.

In a large bowl, combine the dessicated coconut, coconut flakes and almond flakes. Pour over the chocolate sauce and stir until everything is completely coated. Place the bowl in the fridge for about 5 minutes to let the chocolate cool and the mixture to thicken slightly.
Divide the mixture into 8 cupcake cases (about 2 tbsp in each case) and then form into a nest shape with the back of a spoon or your thumb.
Place in the fridge to set for about 30 minutes.
Mini Eggs -
To make raw marzipan, mix the ground almonds and honey in a food processor until it becomes dense and balls together. Don't over mix or it will release too much oil. Add more honey if needed, until the mixture resembles marzipan and can be shaped like a dough.

Split into 3 portions and mix the various food colourings in separately. I used 1/3 tsp spirulina powder to make green, 1/3 tsp turmeric to make yellow and 1 tsp dried strawberry powder to make pink.

Roll the marzipan into a small ball then press into an egg shape. Leave in the fridge to firm up.

Optional: Make the chocolate speckled effect by mixing the cocoa powder and vanilla extract together in a small bowl. Dip a clean paintbrush (not used on paint!) into the chocolate and gently tap on top of the marzipan eggs to create specks of chocolate. Return to the fridge to set.

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