pastry brush, baking tray, mixing bowl, baking liner or parchment paper, 8 fairy cake cases and tart tray

Vegan Chocolate Eggs
25g plain chocolate
25g smooth peanut butter
¼ tsp vanilla extract
1 tbsp golden syrup
edible gold or silver dust

Vegan Chocolate Nests
50g plain chocolate
2 tsp coconut oil
1 tbsp golden syrup
50g FREEE Organic Corn Flakes

Vegan Chocolate Eggs

1. Put a baking liner or piece of parchment on a baking tray.
2. Break the chocolate into a bowl and melt gently.
3. Stir the melted chocolate, add the peanut butter, vanilla extract and syrup and mix everything together.
4. Divide the mixture into 24 small piles on the baking tray.
5. Leave until firm enough to roll each pile into a small ball, then form it into a small egg shape.
6. Brush the edible gold or silver dust over the outside of the small eggs and leave to dry.

Vegan Chocolate Cornflake Nests

1. Stand eight fairy cake cases in the holes of a tart tray.
2. Gently melt together the plain chocolate and coconut oil until just runny.
3. Stir in the golden syrup.
4. Add the corn flakes and stir until they are evenly covered in the chocolate.
5. Working quickly, divide the mixture between the prepared cases to make the nests.
6. Divide any syrup left in the bowl between the nests.
7. Place three or four of the prepared small eggs in each nest.