Would an Easter recipe be complete without some form of ‘mini eggs’? I think not! These insane, crisp and crunchy peanut M&M’s from Miiro [gifted] are the perfect treat right now, especially to decorate an Easter creation like this one, AND they’re vegan, gluten-free and contain 33% less sugar than similar products making them ideal for everyone!

An easy no-bake chocolate base is topped with a satisfying cookie dough topping, drizzled with dark chocolate and finished off with the cute, colourful little eggs for a pop of colour. I challenge you to make these and not devour them all in one go 😉


For the base – 

  • 100g oats (I used Quaker Oats)
  • 4 tablespoons cocoa powder
  • 2 tablespoons smooth nut butter (I used Pic’s)
  • 2 tablespoons oil
  • 4 tablespoons maple syrup (I used Sweet Freedom)

For the cookie dough – 

  • 1 x can chickpeas or butter beans, drained and rinsed
  • 2 tablespoons smooth nut butter
  • 4 tablespoons maple syrup
  • 2 tablespoons almond milk
  • 2 scoops vegan vanilla protein powder (I used Free Soul)
  • 1 teaspoon vanilla extract

To decorate – 

  • Dark chocolate, drizzled
  • Miiro eggs 

Get making!

  1. Place the base ingredients into a blender (I used my Ninja Kitchen) and pulse so the mixture comes together. Press into a lined 15 x 20cm tin or tub and chill in the fridge.
  2. Clean out the blender then add the cookie dough ingredients and whizz up until thick and smooth.
  3. Spoon over the base evenly then freeze for 2 hours – then chill in the fridge.
  4. Pop out of the tin/tub, cut into bars, drizzle with chocolate and arrange the eggs on top of each. Enjoy! Keep in fridge for up to 1 week.