Dairy and Gluten Free Chocolate Nests

Every Easter my sister and I would make chocolate nests, under the close supervision of my mum in case we (and by we, I mean I) ate all the chocolate in the process. #guilty

As I tried to heal my acne and IBS, I cleaned up my diet of sugar laden cereal and refined sugar, swapping it for whole foods and a holistic approach to my health. However, although my diet and lifestyle has changed, my love for sweet treats; chocolate and comfort food, has not. I don’t like to deny myself things, instead I simply swap less nutrient rich foods (refined sugar, white carbohydrates, processed foods) for more nutrient rich whole foods (a little bit of unrefined sugar, wholegrain complex carbohydrates e.g brown rice, quinoa, oats etc, lean protein sources, fruit and vegetables).

Gluten free chocolate Easter nests

The simple healthy swaps I’ve made to these chocolate nests are:

  • Cacao: using raw dark chocolate which is higher in antioxidants and minerals such as iron, copper, manganese, magnesium, and lower in sugar. My favourite brands are Raw HaloOmbarConscious.
  • Puffed brown rice: swapping the cereal, which often contains added sugar, for 100% brown puffed rice which is a great source of fibre. You can find it here.
  • Fruit: filling the nests with dried fruit which is a great source of fibre and vitamins. I’ve opted for mulberries (high in vitamin C, K, E and iron), but feel free to use gojis, dates, cherries etc.


What is Puffed Rice?

Much like popcorn, rice expands when exposed to high heat. Made from rice grains, puffed rice is made by parboiling, washing, drying, and then heating the rice grains.

How to Keep Your Puffed Rice Cripsy.

Once opened, keep your puffed rice in an air tight container. If your puffed rice is a little stale or soft, pop it on a baking tray and toast it for approximately 10 minutes at 140°C, this should give it a new lease of life.

Gluten and dairy free chocolate Easter nests

Ingredients

  • 2x 70g bars dark chocolate
  • 1 tbsp coconut oil
  • 1 1/2 cup puffed brown rice

Method

  • Melt the chocolate in a bain marie, regulary stir it to prevent the bottom burning. Add in the coconut oil was the chocolate is melted, and stir it in.
  • Take the chocolate off the heat and add the puffed rice.
  • Fold the rice to ensure it is thoroughly coated in chocolate.
  • Spoon into cupcake cases, leaving a little dip in the center.
  • Allow to set in the fridge. Then fill, and enjoy.

Health & Happiness, 

Elle x

Elle Frizzell Product and Food Photographer

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Hi, I’m Elle. Photographer, holistic nutritionist, fitness lover and owner of one very sensitive gut. 

Welcome to my snug nook of the internet where you can find recipes, read up on resources, or book me for food and product photography. 

Elle Frizzell Food Photography Hampshire

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