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by "WILD by Tart"
Easter is a fun time of year in the baking world, so many exciting possibilities, everywhere you look there is a spelled hot cross bun, a gooey triple layer chocolate cake, a salted caramel something or almond gluten-free iced bun, Instagram is loaded with the new ideas.
When thinking of what recipe to create for this chocolate-filled weekend we decided to keep it to something simple and fun, something easy and that is nice to cook together. So we decided on a childhood favorite – Easter nests, perhaps one of the first sweet treats we remember making – I mean there is a lot to mixing together melted chocolate and rice crispies! To be honest, these are not exactly much harder, no baking required and done and dusted within about 10 minutes. The fun really comes from having a little helper with you, although there is a guarantee of getting chocolate everywhere. These are naughty, nutty, chocolaty little Easter treats, and we can’t pretend that they are any more sophisticated than that.
100g, toasted almonds
30g desiccated coconut
45g coconut oil
75g crunchy peanut butter
200g dark or milk chocolate
pinch of sea salt
mini eggs for decorating
1. Blitz the almonds and Weetabix in a food processor till crumbled (careful not to do too much, you don’t want a powder) and put in a bowl, add the coconut.
2. Place the coconut oil, peanut butter, chocolate and salt in a pan and gently heat till melted. Pour the chocolate mixture into the dry ingredients and combine.
3. Place 10 muffin cases into a muffin tray then spoon in the chocolate mixture, press the mixture around the edges leaving a hole in the middle. Fill the whole with mini eggs, then place in the fridge. Leave to harden. Once ready to serve remove from the fridge and you remove the muffin cases if you wish.
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