Every year I have many ideas for Easter recipes, but I always seem to end up with an Easter nest recipe. Do you remember these colorful Easter nests from 3 years ago? Super cute and so much fun to make with kids! This year I wanted to create a more simple version though. Equally delicious, but less time consuming.
These little Easter treats are the best and probably something I will also make after Easter. These nests are super cute and the colored toppings will make these little nests pop. Whatever you are serving for Easter, I’m sure these nests will be a great and colorful addition to your table.
I have never used dried cornflower petals in my cooking or as a decoration before, but these gorgeous vibrant purple colored petals are such a great way to decorate these Easter nests. You can use any other decoration you like. Dried flowers, edible fresh flowers, dried fruits, berries, nuts…..The possibilities are endless.
So quick to make!
These nests are very easy to make. You will only need some patience to let the nests set in the fridge or freezer. This makes this recipe perfect to make the day before. For Easter all you have to do is pop them out of the fridge, fill the nests with yogurt and decorate them. I used a food processor, but you could also use a blender to make this recipe.
If you are looking for more Easter recipes, I got you covered. In this post I bundled 6 Easter recipes for you, both sweet and savory. I will for example definitely make this paté again this year.
Happy plant-based Easter! I hope you will make these Easter nests and share them with your loved onces. I’d love to see your plant-based Easter creations. Tag me on Instagram with #thegreencreator so I can easily connect with you.
- Prep Time: 5 mins
- Cook Time: 60 mins
- Total Time: 1 hour 5 mins
- Yield: 7 nests (depending on the size) 1x
- Category: Easter, snack, breakfast, brunch
- Cuisine: vegan, plant-based, dairy-free
These Easter nests are a delight to serve and so easy to make. These nests are made with crunchy hazelnuts and rolled oats and are totally vegan and naturally sweetened.
- ~ for the nests ~
- 1 big banana
- 4 Medjool dates, pitted
- 1 tsp vanilla extract
- 1 cup (100 gr) rolled oats
- ½ cup (90 gr) chopped hazelnuts
- ~ for the filling ~
- a few tbsp plant-based yogurt (I used soy yogurt)
- ~ toppings ~
- fresh raspberries
- fresh blueberries
- chopped hazelnuts
- dried cornflower petals
- Place the rolled oats in a food processor and mix until the oats have a fine (flour like) consistency. When the oats are finely blended add in the banana, pitted Medjool dates and vanilla. Blend again. You want to create a semi-smooth batter.
- I bought pre chopped hazelnuts, but you can also cut the whole hazelnuts yourself with a large knife. You will need about half a cup of chopped hazelnuts.
- Scoop about a tablespoon full of the mixture in your hand and place in the chopped hazelnuts. Roll and toss over until the mixture is covered and not sticky anymore.
- Place on a plate lined with parchment paper and make a small ball. The parchment paper will make it easy to remove the nests from the plate once they set. With your finger create a little nest in the center. Be careful not to create a hole in the bottom. Repeat this until you have used up all the mixture. You should have enough to make about 7 nests.
- Place the nests in the fridge or freezer to set for about 1-2 hours.
- When ready to serve add per nest about half a teaspoon of plant-based yogurt in the middle. Decorate with fruits of your liking.
These nests are best made the day before serving since they will need to stay in the fridge for at least a few hours so the hazelnuts will set properly.
Want to save this recipe as a snack for after Easter? Pin the recipe to your Pinterest board: