Scrumptious Gluten-Free Mini Egg Nests
Becky Terrell
I’ve been making gluten-free mini egg nests since I was a child, and they are the perfect treat for adding a touch of fun and sweetness to any day—especially during Easter!
Prep Time 15 minutes mins
Chill time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Dessert, Snack
Cuisine English
Servings 14 Servings
Calories 163 kcal
Mixing Bowl
Weighing scales
Wooden Spoon
Saucepan
Small bowl
Papper cake cases
Muffin Tray
300 g Gluten-free Chocolate 200 g Gluten-free cornflakes 1 Bag mini eggs 16 Cake cases
Break up the gluten-free chocolate and put it into a bowl.
Put the bowl over a saucepan of hot water.
Allow the chocolate to melt.
Put the gluten-free cornflakes into a large mixing bowl.
Pour the melted chocolate over the cornflakes and mix well , making syre the chocolate is evenly distrubuted over the cornflakes.
Fill the cake cases with the chocloate mix. There should be enough for around 14-16 cakes.
Add three mini eggs to each cake case.
Now put the cakes into the fridge for about one hour.
Calories: 163 kcal Carbohydrates: 26 g Protein: 3 g Fat: 7 g Saturated Fat: 4 g Cholesterol: 0.01 mg Sodium: 25 mg Potassium: 25 mg Fiber: 2 g Sugar: 10 g Vitamin A: 42 IU Vitamin C: 0.002 mg Calcium: 28 mg Iron: 2 mg