Recipe: Dairy Free Easter Egg Nests with Chocolate & Love and Fairtrade Foundation

Easter isn’t Easter without chocolate nests and they are very simple to make dairy free. I like using weetabix for these dairy free Easter egg nests because I think it looks more ‘nest-like’, but you could use cornflakes or a mixture of the two. Any dairy free chocolate will work for this recipe, dark or a ‘milk’ like Moo Free. I have used Chocolate & Love 80% which is dairy and soya free and a little of their orange flavour dark chocolate to add a different taste. The addition of golden syrup really adds a nice texture to these nests, and makes them a little chewier and delicious. Obviously traditional nests usually hold chocolate mini eggs but for dairy free nests we have to be a little more inventive. In the past I’ve used non-edible yellow chicks, daisy wafers or marshmallows. This time I decided to use the Jelly Beans which I think look great!

The Chocolate & Love bars and The Jelly Bean Factory Jelly Beans were very kindly sent to me by the Fairtrade Foundation in celebration of Fairtrade Fortnight 27th February – 12th March 2017 and helped me create these delicious dairy free Easter egg nests.

Dairy Free Easter Egg Nests


  • 75g dairy free butter (we use Vitalite)
  • 250g dairy free chocolate – melted
  • 100g Weetabix
  • 2 tbsp Golden Syrup


  1. Melt the dairy free butter and combine it with the melted chocolate and golden syrup
  2. Crumble in the weetabix and mix really well until it is all covered by the chocolate mixture
  3. Spoon into cupcake cases and gently make a little well in the middle
  4. Add the jelly beans and chill
  5. Enjoy!




  1. 16th April 2017 / 6:19 pm

    Hi Mum N Dilan,

    Great recipe and images. I’m so glad I found this as I have family that cannot have dairy so this will be a great one for me to try.
    It’s quite restricting when you have family that cannot have dairy as it’s in so many things so being creative with non dairy alternatives become an intrinsic part of your day,
    Again thanks for the great recipe,

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