So I found some Salted Caramel Mini Eggs in the shops the other day and OMG let me tell you, they definitely belong in god tier of Easter related chocolates!! These inspired these easy peasy cups to make over the Easter season, a ‘nest’ with a hint of salted caramel filled with a sweet peanut butter filling, topped with the crunchy eggs…delicious!
Ingredients:
For the cases –
- 70g oats
- 30g rice crispies
- 2 scoops protein powder (salted caramel or vanilla)
- 4 tablespoons icing sugar
- 2 tablespoons cocoa powder
- 2 tablespoons nut butter
- 1-2 tablespoons oat milk
- Dash of vanilla extract
For the filling –
- 2 tablespoons peanut butter
- 2 scoops protein powder
- 2 tablespoons maple syrup/honey
- Caramel mini eggs, to decorate
Make them!
- First make the cases: Mix together the oats and rice crispies in a bowl. In a separate bowl mix together the protein powder, icing sugar, cocoa power, nut butter, oat milk and vanilla extract until thick and smooth, then spoon into the bowl and mix well to combine.
- Divide between a 6-hole silicone muffin tin and press on the bottom and up the sides to create ‘nests’. Chill in the fridge for 30 minutes.
- Mix together the nut butter, protein powder and syrup/honey until thick and smooth.
- Spoon this between the nests to fill each to the top. Add 3 eggs on top then chill in the fridge for at least 2 hours until firm. Pop out of the molds and enjoy!
