Vegan Peanut Butter Chocolate Egg

200g of dark chocolate

6-8 tbs of Profusion Organic Hemp Peanut Butter

6-8 Almonds

A few sprinkles of desiccated coconut

A pinch of Profusion Himalayan Pink Salt

1. Melt the chocolate with a pinch of pink salt in a heatproof bowl over a saucepan of boiling water.

2. Using a pastry brush, brush a layer of melted chocolate into individual easter egg moulds and place in the fridge until hard.

3. Repeat this process 5 or 6 times or until the eggs are about a millimetre thick.

4. Remove from the fridge and fill each egg a tablespoon of hemp peanut butter top with coconut and pop an almond in the middle.

5. Place back in the fridge until serving.

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