-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
INGREDIENTS
NEST INGREDIENTS (makes 4)
| 100g | choc |
| 45g | krispies (rice krispies, brown rice krispies, protein krispies, popped quinoa or popped amaranth, your choice!) |
EGG INGREDIENTS (makes 4)
| 27g | oat flour (1+/4 cup) |
| 25g | almond flour (1/4 cup) |
| 1 | tbsp maple |
| 1 | tbsp coconut oil |
| 1 | tbsp peanut butter |
| Pinch of salt |
I SAW THE @REESES EASTER EGG ON THIS WEEK'S GROCERY SHOP WHICH GAVE ME THE IDEA TO MAKE THESE REESES PEANUT BUTTER COOKIE DOUGH EGGS FILLED INTO A PROTEIN CHOCOLATE NEST. A DELICIOUS COMBINATION OF A CHOCOLATE KRISPY BASE WITH NUTTY COOKIE DOUGH ON TOP! IT TOOK 15 - 20 MINUTES MAX AND NO OVEN NEEDED!
METHOD
- Line a muffin tray with silicone moulds
- Melt the choc
- Combine the krispies, pour into a cupcake moulds, flatten and make a small indent in the centre
- Freeze for 10 minutes, whilst you make the eggs
- Combine the oat, almond flour and a pinch of salt
- Stir in coconut oil, maple and peanut butter until a dough forms
- Roll into 12-16 mini eggs and add 3 into each nest