These colourful treats are going to be a big hit over Easter. Little kids will love helping you make them too, as they require no baking in the oven.
Prepare a day in advance for a hassle-free Easter get together. If you would like recipe inspiration for Easter, our Easter Cookbook is available as an eBook in our shop.
With 78 family friendly recipes, you can enjoy healthy yet delicious food that everyone will love. Find out more HERE.
The Healthy Mummy is running a Countdown to Easter Challenge where we hope to help everyone lose up to 4kg* before April 13. PLUS you can win some great prizes.
Find out more about the Countdown to Easter Challenge HERE.
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| Servings |
Easter cups
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Ingredients
Base
- 1/3 cup mixture of hazelnuts and pecans can replace with other nuts
- 3 tablespoons cacao powder
- 3 tablespoons coconut oil melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup peanut butter
Topping
- 2 tablespoons desiccated coconut
- Food colouring
Ingredients
Base
Topping
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Instructions
- Roughly chop nuts and place in fry pan. Dry roast nuts over medium heat for 1-2 minutes or until nuts begin to brown. Stir nuts frequently to prevent burning. Set aside to cool.
- Combine cacao, coconut oil, maple syrup, vanilla extract and peanut butter in a bowl and mix until well combined.
- Fold nuts through chocolate mixture.
- Spoon into silicone moulds or patty cases.
- Pop in the fridge or freezer to start to set.
- To make the topping, divide the coconut into separate bowls and add a couple of drops of food colouring to each. Mix until evenly coloured.
- Sprinkle coloured coconut over the top of the chocolate cups. For best results, do this once the chocolate cups are only partially set.
- Pop back in the fridge or freezer to finish setting.
- Keep stored in fridge or freezer.
Recipe Notes
156 calories each
Check out the book in our shop HERE.
