Let’s make a delicious, no bake recipe for Easter using…Perkier bars! In case you haven’t heard of them, in a nutshell they are tasty, gluten, dairy and wheat-free with no refined sugar and vegan friendly snack bars ideal for on the go. Now with six varieties in the range, there’s something for all tastes – plus they are ideal for incorporating into healthy recipes! Check out some of my creations and ideas over here.

So let’s get onto these chocolatey treats: Fruit, nut and quinoa tartlet cases filled with a chocolate ganache and topped with superfood coloured marzipan eggs and some made from the bars. They can be made in advance and enjoyed as part of Easter celebrations – healthier but just as tasty, bonus!

For the nests –

  • 4 x Perkier Bars – use whichever varieties you want, I used 2 x Cacao & Cashew, 2 x Cashew, Chia & Pumpkin
  • 1 tablespoon coconut oil (I used The Coconut Company)
  • 2 tablespoons maple syrup (I used Indigo Herbs)
  • 1 tablespoon nut butter (I used Jake’s Boost Cacao Boost)
  • 1 tablespoon cacao powder (I used Indigo Herbs)

For the chocolate filling –

  • 1 x 44g bar raw vegan chocolate (I used The Raw Chocolate Company Vanoffee bar)
  • 1 teaspoon coconut oil
  • 1 teaspoon cacao powder (I used Bioglan)

For the eggs –

  • 75g ground almonds
  • 3 tablespoons maple syrup
  • 1 teaspoon each: beetroot or raspberry powder, turmeric, green superfood powder (I used Bioglan)
  • 2 x Perkier Bars* – again use whichever variety you prefer, I used Goji & Cranberry

Get making!

  1. First make the tart cases: Break up the Perkier bars and place them into a Ninja Kitchen blender. Whizz up until broken down.
  2. Melt the coconut oil, maple syrup and nut butter, then pour this into the blender along with the cacao and whizz up again until the mixture all comes together.
  3. Divide between 6 muffin moulds (silicone is ideal!) and press in to cover the base and up the sides to create mini tarts. Chill in the fridge for at least 1 hour to firm up.
  4. For the chocolate filling simply melt the chocolate with the coconut oil then whisk in the cacao powder until smooth and glossy. Spoon a little in the middle of each tart.
  5. Now make the eggs: Mix together the ground almonds and maple syrup then divide into 3 – to each add the different powders. Mix each one well then roll into mini eggs.
  6. Break up each Perkier bar into 4 equal pieces then mould into eggs (* The bars are easier to mould when at room temperature).
  7. Remove the tartlets from the tin then top with a mixture of the eggs. Now enjoy!

Keep any remaining tartlets in the fridge for up to 3 days.


You heard that right – because it’s Easter, we’re feeling generous and would love to give YOU the chance to give this recipe a go yourself! Thanks to the lovely brands mentioned you’ll be able to WIN everything mentioned (plus a few more goodies thrown in there) including a Ninja Kitchen blender AND your own personalised nut butter jars from the lovely people at Jake’s Boost!

To enter go check out my Instagram post and get involved! Good luck 🙂