Who’s up for an eggs-travaganza of an Easter treat to make for the celebrations? A prune-based chocolate gluten-free cake, topped with a chocolate frosting and the best part: not just Mini Eggs, but homemade jam-filled peanut butter eggs! Super easy to make – just be sure to make in advance so you have them ready to decorate this indulgent but kinda healthy Easter treat.
Ingredients:
For the cake –
- 100g tinned prunes with 3 tbsp juice
- 100ml oat milk
- 2 tablespoons almond butter
- 3 tablespoons cocoa powder
- 100g gluten-free flour
- 80g sweetener
- 1 teaspoon baking powder
For the frosting –
- 4 tablespoons icing sugar
- 2 tablespoons cocoa powder
For the peanut butter eggs –
- 2 tablespoons coconut oil
- 3 tablespoons peanut butter
- 2 tablespoons sweetener
- 700g no added sugar white chocolate
- 6 teaspoons seeded raspberry jam
- Mini eggs, to decorate
Make them!
- Make the eggs first: Melt the coconut oil, nut butter and chocolate then stir in the sweetener. Using a 6-hole individual Easter mold, spoon in some of the melted chocolate to cover the shell. Chill in the fridge for at least 1 hour.
- Spoon a little jam in the middle of each, then spoon the remaining chocolate over the top of the jam to cover fully. Chill in the fridge for at least 2 hours to set.
- Meanwhile make the cake: Blend the cake ingredients together until thick and smooth then spoon into a greased and lined 20cm cake tin. Bake at 180C for 30 minutes until firm and soft. Leave to cool.
- Mix together the icing sugar and cocoa powder with a dash of water or milk until quite thick and smooth then spoon over the cake and smooth out to cover.
- Pop the cake out of the tin then pop the eggs out, cut in half and arrange a few on top. Sprinkle some Mini eggs around and push in gently – then slice up and enjoy!
