Crispy Chocolate Donut Nests

My take on the classic Easter treat loved by both parents and children. And by parents loving it, I mean they love it because it’s a child friendly recipe that keeps them out of mischief during the Easter holidays. It does come with a ‘high mess’ warning when involving children, but if you strategically set up the kitchen covered in chocolate-splatter prevention (baking paper works brilliantly here), remove anything and everything even remotely pale coloured within approximately a 5 mile radius of the chocolate bowl, and catch the running chocolate-fuelled rockets aka your children before they and their sticky chocolate coated hands leave the kitchen, at least it keeps them from destroying any other part of the house when your back is turned…


It’s super easy because it is essentially melted chocolate with crushed shredded wheat all mixed together into a delicious chocolate coated mess. Made a little bit more grown up by adding a white chocolate base and a chocolate button – just so you know….you can fill your double chocolate coated, chocolate button bottomed donut with more chocolate. Obviously.


You could leave out the white chocolate, but it really does add that extra ‘je ne sais quoi’, except we both know exactly what it is. There is no such thing as too much chocolate. I’m not a big fan of most white chocolate, but I am a complete and utter sucker for Green and Black’s white chocolate. I used to steal it from my Mum’s ‘secret’ cupboard as a child. It’s so creamy, just the right amount of vanilla…ugh. Dreamy.


Shall I try and justify these as nutritionally balanced or…..? Well, I’m going to. Here’s my attempt (please read with sarcasm):

  • wholegrain, complex carbs from the shredded wheat (this helps balance out the *smidge* of sugar..)
  • healthy fats from the huge 1/2 tsp coconut oil.. all those MCTs!
  • antioxidants from the cocoa content of the chocolate. This has be shown to have a positive effect on blood pressure and fighting free radicals within the body..
  • Cocoa+ chocolate is a source of highly bioavailable protein with 27g per 100g from whey protein isolate. Protein is essential for growth and repair..
  • calcium from the chocolate for strong bones and teeth (ignore the effects of sugar on teeth here..)


*Disclaimer: justification of it being a balanced meal is entirely my own opinion, always seek advice from a health professional and not a chocolate loving 1st year nutrition student*



  1. Place 3/4 of the chocolate in a glass bowl and gently melt over a pan of simmering water. Take care not to let the water touch the bowl. Once melted, turn the heat off and add in the coconut oil and the remaining chocolate and allow to melt.
  2. Add half of the shredded wheat to the bowl of melted chocolate, mix to coat in the chocolate, add another half of the remaining shredded wheat, mix to coat and finally add the last of the shredded wheat. Give it all a good mix to ensure it’s all properly coated.
  3. Press into a silicone donut mould, or if you’ve not got a donut mould, cupcake cases will be fine, or whatever shape you want. I got 7 from this mixture. Press the mixture down and pop in the fridge to set.
  4. If adding the white chocolate coating, gently melt the white chocolate in a bowl above a simmering pan of hot water. Pop the now set chocolate crispy donuts out of their shape. Place on a piece of baking paper on a baking tray (to save making too much of a mess!).
  5. Drizzle the white chocolate over the top and smooth with a spoon. Don’t dunk the donut in the white chocolate – the warmth of the chocolate melts the chocolate already in the crispy treat!
  6. Place melted white chocolate side UP on the baking sheet. If adding the chocolate buttons, press these into the melted white chocolate to cover the hole. Leave to set.
  7. Once set, turn upwards and fill with your favourite mini eggs!


  • (per 1 of 7 with white chocolate bottom): 166 calories, 16g carbs (7.6g sugar), 6g protein, 8.4g fat, 2.4g fibre
  • (per 1 of 7 without white chocolate bottom): 116 calories, 11.6g carbs (3.2g sugar), 5.4g protein, 5.1g fat, 2.4g fibre



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