Sugar-free ‘chocolatey’ Easter nests
Today I made brioche. It had a lot of butter, chocolate and sugar in it. But not every day can be a brioche day – everything in moderation.
This bake is the result of three combining factors:
1) a friend who is on a very low sugar / high GI diet for medical reasons
2) another friend who has given up chocolate for Easter (cocoa doesn’t count does it?)
3) Truvia sending me some of their natural sweetener to try.
These are really easy to make and whilst not as decadent as the “real thing” (i.e not drowned in chocolate) they certainly hit a chocolatey seasonal spot rather nicely. Also, if you have kids visiting over Easter they’re much less likely to be bouncing off the walls after eating them! You could even say you could have these AND and Easter egg…or two….
If you are catering properly for a sugar free diet you could replace the mini eggs with some dried cranberries, cherries and golden raisins.
Sugar-free “chocolatey” Easter nests
180g Shreddies / Shredded Wheat, crushed up
60g dates, chopped
9 tsp stevia sweetner (I used Truvia)
6 tsp cocoa
Put the chopped dates and water in a measuring jug and microwave for 50 seconds or until starting to bubble.
Using a stick blender, carefully blend the dates and water until smooth.
Whisk in the cocoa,Truvia and oil.
Put the crushed Shreddies into a bowl and pour the liquid over them. Mix well.
Press the mixture into a bun tin, making a dent to hold the Easter eggs.
Bake for 15 mins at 180c. If they are not looking crispy enough turn the oven off and leave them in there while it cools down.
Top with mini eggs/ jelly beans/ dried fruit.
Thanks very much to Truvia for the free sample. I’ve also had a bash at making my own granola using it and it works rather nicely – so nicely it didn’t last long enough to photograph! It does taste slightly different to sugar and needs thinking about when baking as it reacts differently, but there are lots of recipes here to get you started.