Ingredients

The following ingredients have 10 Servings
  • 1/2 cup maple syrup
  • 1/2 cup almond butter
  • 2 1/2 cups brown rice cereal
  • 3/4 cup unsweetened shredded coconut
  • 3 tbsp ground flaxseed
  • 2 cups cocoa butter (finely chopped)
  • 3/4 cup coconut oil
  • 3 1/4 cups powdered sugar (sifted)
  • 1 1/2 tsp vanilla extract
  • Natural food colouring

Instruction

  • In a small saucepot, heat the maple and almond butter until hot, soft and bubbling.
  • To a bowl, mix the cereal, coconut and flax. Add the maple almond mixture and stir until well coated.
  • Prepare a baking sheet lined with parchment or a silpat. Shape the cereal mixture into eggs, insert a skewer or popsicle stick and place on the silpat. Set aside.
  • Meanwhile, place a glass bowl over a pot of simmering water. Add the cocoa butter and coconut oil and stir until melted.
  • Transfer to a standmixer, and slowly add in the powdered sugar. Add in the vanilla and divide into four bowls.
  • Add natural food colouring to the four bowls.
  • Holding onto the popsicle stick or skewer, dip the eggs into one of the bowls of white chocolate. Transfer to the silpat. Continue, alternating colours, with the other eggs.
  • Transfer the remaining white chocolate to piping bags and pipe designs on the eggs. Add sprinkles and candies to your liking.
  • Transfer to the silpat and to the freezer for 5 minutes to set up. Once set, you can remove the popsicle stick (or leave it on for easy eating!) Enjoy!