Ingredients
Inner Egg
½ cup ground Only Organic Banana Biscotti
1 cup medjool dates, soaked in boiling water for 10 minutes
¾ cup peanut butter (smooth or crunchy)
1 tbsp maple syrup
Outer Layer
120g dark chocolate
Banoffee Easter Eggs
Method
Add all inner egg ingredients to a food processor and blitz until a fudgy dough form.
Using your hands, scoop small amounts of the mixture and shape into egg shapes (or bars if preferred).
Line a tray or plate with baking paper and place the shaped eggs on top.
Melt the dark chocolate, then dip each egg until fully coated. Place back onto the lined tray.
Once all eggs are coated, transfer to the freezer for 30 minutes to set.
Optional: drizzle extra melted chocolate over the top for decoration.
Storage
Store in an airtight container in the fridge for up to 8 days.
A deliciously simple, refined sugar-reduced Easter treat that’s toddler-approved and just as good for grown-ups too!
Recipe by: Alex Kenny / @will.she.eat.it
Ingredients
Inner Egg
½ cup ground Only Organic Banana Biscotti
1 cup medjool dates, soaked in boiling water for 10 minutes
¾ cup peanut butter (smooth or crunchy)
1 tbsp maple syrup
Outer Layer
120g dark chocolate
Method
Add all inner egg ingredients to a food processor and blitz until a fudgy dough form.
Using your hands, scoop small amounts of the mixture and shape into egg shapes (or bars if preferred).
Line a tray or plate with baking paper and place the shaped eggs on top.
Melt the dark chocolate, then dip each egg until fully coated. Place back onto the lined tray.
Once all eggs are coated, transfer to the freezer for 30 minutes to set.
Optional: drizzle extra melted chocolate over the top for decoration.
Storage
Store in an airtight container in the fridge for up to 8 days.
A deliciously simple, refined sugar-reduced Easter treat that’s toddler-approved and just as good for grown-ups too!
Recipe by: Alex Kenny / @will.she.eat.it
