With Easter just around the corner, we couldn't resist making a tasty Keto dessert recipe with an extra special Easter twist to it. And what better than Keto Easter eggs.
Using our Coconut & Cashew Keto Bars alongside a few other ingredients, you're going to enjoy making this one. Maybe even have the kids help too as a half term activity.
For the egg shells:
- 150g dark chocolate
- 2 tablespoons coconut oil
For the cookie dough filling:
- 4 x Keto Keto Coconut Cashew Bars
- 1 tablespoon coconut oil, melted
- 2 tablespoons smooth peanut butter
- ½ teaspoon vanilla extract
- 1 teaspoon coconut oil
- 1 tablespoon smooth peanut butter
Save more when you combo up!
Be sure to grab a box of our Coconut Cashew Keto Bars and save up to 30% when you buy a second or third box.
Be sure to check out our other flavours too; Cherry Bakewell, Cocoa Hazelnut, Banana Bread and Lemon & Poppy Seed.
Melt half the chocolate and coconut oil and spoon it between a 6-hole silicone egg mold, to cover the bottom and sides of each. Place in the fridge for 30 minutes to set.
Meanwhile, place the bars, coconut oil, nut butter and vanilla into a food processor and pulse until the mixture has broken down and comes together.
Divide into 6 pieces then use your hands to roll into a log shape that will fit into the eggs. When the chocolate has set, place one in each shell and make sure it is flat on the top.
Melt the remaining chocolate and coconut oil and spoon over each one to cover. Return to the fridge and chill for at least 1 hour to set.
Once set, remove each egg from the mold and place on a wire rack. Melt the coconut oil and peanut butter and drizzle a little over each. Chill for a further 15 minutes - then enjoy!