I loved making these at Easter as a kid. I remember looking down at the huge bowl of glossy melted chocolate and that feeling of excitement as the cereal disappeared into it. Licking the spoon at every opportunity (still do!) and counting out the chocolate eggs, one by one, to put in the centres. A total joy.
This version uses dark chocolate which is good for polyphenols and your gut, instead of milk and gluten-free cereal instead of its wheat counterpart. I’ve jazzed up the ingredient list just slightly too, by adding in crunchy peanut butter, flaked almonds and some mixed seeds, for a more grown-up take on the Easter classic, upping those plant-points on the way.
100g gluten-free Nutri-Brex
200g dark chocolate
3 tablespoons crunchy peanut butter
2 tablespoons maple syrup
50g mixed seeds
50g flaked almonds
115g (36) mini eggs
½ teaspoon flaky salt
In a large bowl, using the end of a rolling pin, bash the gluten-free cereal until crumbs form.
To melt the chocolate, place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, gently stirring every so often to encourage it.
Remove the chocolate from the heat and add the cereal. Warm the peanut butter just slightly in a pan or a microwave and add that to the bowl too, along with the maple syrup, seeds and flaked almonds. Stir to combine.
Spoon the mixture into 12 cupcake cases or a well-greased muffin tin and indent the middle of each with a spoon to create a little nest. Place 3 mini eggs in the centre of each nest, sprinkle over a little flaky salt and chill in the fridge until set.