I’ve never tried to make my own Easter Eggs before, but I was feeling creative and so the recipe for these peanut butter and salted caramel dark chocolate eggs was born.
Making your own Easter Eggs
I used an Easter egg mould that I got from a Pound Shop last year. Each egg hole is approximatly 5cm long and 2.5cm deep. If you don’t have a suitable egg mould you can make them in silicone or paper cup cake cases instead (see method here).
Also, I only made 4 eggs as halves, but feel free to double or triple the recipe to make more to give to your friends and family! And if you’re feeling brave you could try and put two halves together to make a proper egg shape!
This recipe is the final one in my collaboration with That Protein. I have used their Nutty Nutty Peanut Butter Super Protein, which is a mix of peanut powder, organic pea protein, organic chia powder and palmyra nectar. You can find the nutritional information on their website.
I’ve paired the peanut butter protein with tahini and maple syrup to make a caramel sauce. I find the protein powder has strong peanut taste, so the creaminess of the tahini goes nicely with it. You could swap it for peanut butter though if you are nutty for peanuts.
Have you ever tried to make Easter eggs before? How did it go?