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15 Apr, 2019

Chocolate Crispy Cake Nests

Nothing says Easter like chocolate rice crispy cakes. These should come with a warning, they are incredibly moreish! Get the family involved making these, or just whip up a batch to enjoy solo. Decorate as you please. We've used puffed brown rice here as a gluten-free, wholegrain alternative.



Small pan


200g pitted dates
50g almond butter
30g pecan halves
200g puffed brown rice
Pinch sea salt
150ml maple syrup
100g good quality cocoa powder
½ tsp cinnamon


Makes 10.

  1. Firstly, make the chocolate sauce. Place the maple syrup, cocoa powder and cinnamon in a small pan and heat on a low heat for around 2-3 minutes. Continue to mix until all the ingredients are combined, and the mixture is shiny and smooth. Remove from the heat to cool.
  2. Finely chop the dates, you want them to almost become a paste. If you can’t find fresh dates then dried dates are fine but you will need to soak them in hot water for about 20 minutes, then drain them and chop.
  3. Now simply place the dates in a large mixing bowl with the chocolate sauce, nuts and puffed rice and combine well.
  4. Line a cupcake tin with cake cases and fill each with one heaped tablespoon of the rice mix. Leave to set in the fridge.