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Home Made Easter Eggs!


1/4 cup of Rice Malt Syrup
1/2 cup peanut butter
2 tablespoons Coconut Oil
2 cups shredded coconut
1 tbsp chia seeds
1/4 cup raw cacao powder


Your choice of 2 additional chopped nuts.  Use 1/4 cup of each.  I used chopped walnuts and toasted slivered almonds



1.You will need an Easter Egg mould.
2.Fill a bowl with hot water. Place jar of coconut oil in it until the oil has become liquid. At the moment with the warmer weather your oil may already be in a liquid state from the heat.
3. Add the Rice Malt Syrup and the peanut butter and stir until combined.
4. Add the remaining ingredients and your nuts and stir them through.
5. Use an Easter Egg mould and line the inside of the mould with the mixture.  Don’t fill them as they need to be hollow.  Place into the freezer for approx 10mins to set.  Once set use a little extra mixture to put two halves together and pop back into the freezer again.

Once set you can store in freezer or fridge. I keep mine in the freezer.  Just leave them for a few minutes so they are not too hard.

A great Easter treat.

*For serious dark chocolate lovers, you may want to increase the amount of cacao to 1/3 cup.