Nicholas’ preschool has had an Easter display up for a couple of weeks now so Nicholas is already getting excited. We had lots of fun making these simple nests together and even more fun eating the eggs that unfortunately wouldn’t fit in the nests!
The nests are based on a recipe all Australians know. Honey Joys were pretty much a prerequisite at birthday parties when I was growing up and now they give me a wonderful feeling of nostalgia.
The standard Honey Joy recipe uses butter, sugar and honey, which are melted together and then stirred through cornflakes. I wanted to make a slightly healthier version, and so replaced the sugar and honey with Sweet Freedom (a natural sweetener made from 100% fruit). You could also use agave nectar, or even honey (as you’re still cutting out the original refined sugar). The end result is just as sugary sweet as I remember but with fewer calories. And I believe that means you can eat more of them!
I’ve also successfully made a dairy-free version of these, using a dairy-free spread instead of the butter. They turned out just slightly softer than using butter, but otherwise I was very happy with the result.
SUGAR-FREE EASTER NESTS
Prep time: 5 mins
Cook time: 10 mins
Makes about 12 nests
45g butter or dairy-free spread
2 tbsp Sweet Freedom (or agave nectar or honey)
2 cups cornflakes
Some small chocolate eggs
Preheat oven to 150C and line a cupcake tray with paper cases.
In a small saucepan, melt the butter and Sweet Freedom over a low heat until the butter is frothing a little (if using a dairy-free spread, just melt as it won’t froth).
While you’re waiting, put the cornflakes into a medium-sized bowl.
Pour the melted sweetened butter over the cornflakes and quickly mix to combine.
Spoon the cornflake mixture into the cupcake cases, making nest shapes by leaving a hollow in the centre of each.
Bake for 10 minutes.
Cool a little and while the nests are still sticky, push in some small chocolate eggs.