INSTRUCTIONS

1.     Blitz the almonds and Weetabix in a food processor till crumbled (careful not to do too much, you don’t want a powder) and put in a bowl, add the coconut.

2.     Place the coconut oil, peanut butter, chocolate and salt in a pan and gently heat till melted. Pour the chocolate mixture into the dry ingredients and combine.

3.     Place 10 muffin cases into a muffin tray then spoon in the chocolate mixture, press the mixture around the edges leaving a hole in the middle. Fill the whole with mini eggs, then place in the fridge. Leave to harden. Once ready to serve remove from the fridge and you remove the muffin cases if you wish.