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If you’re looking for something a bit healthier than the sugar laden chocolate eggs this Easter, these chocolate Crispy Eggs (or slice!) are proving a winner in our house! Even the Mr couldn’t stop eating them!
Gluten Free, Vegan and totally delicious!
1/2 cup Nut butter
1/2 cup rice malt syrup
150g dark 70% chocolate
3 cups puffed rice or ricebubbles
375g vegan ballbag
-For an extra choccy hit, use the lunchbox friendly choccy bag!
– For nut free, sub nut butter for coconut oil or sun butter
– For refined sugar free, sub dark chocolate for: 1/2 cup coconut oil, 3tbs cacao, 1tbs maple syrup
Combine nut butter, rice malt syrup and chocolate in a small saucepan and melt together until well combined.
In a large bowl, add rice bubbles and ballbag contents. Pour in the chocolate mixture and stir through until the mixture is sticky and holding together.
Spray some silicon Easter Egg molds with some coconut oil and fill each with the mixture, stuffing them full and firm!
Pop mold in the fridge to set. Easy!
This also makes an awesome slice, by pressing mixture into a slice tin an setting in the fridge before cutting into serves.
Pro tip – keep your hands slightly damp when handling the mixture to stop it from sticking to your hands!
(Now… hide them in the veggie compartment so you don’t have to share!)