These are so super cute for easter! Simple to make and you can adjust the sweetness so that the kids will love them too. I like really dark chocolate and don't mind the bitter flavour, but if you feeding these to your little ones this easter you might want to add more maple syrup.
100g rice crispies (I used natural ones like these)
150g coconut oil
100g raw cacao powder
50ml maple syrup (more for sweeter)
Pinch of salt
100g ground almonds
50ml maple syrup
Melt the coconut oil in a glass bowl over a pan of boiling water. Add the maple syrup, a pinch of salt and stir
Add the cacao and stir over a low heat until it resembles thick melted chocolate
Pour in the crispies and continue to stir
Spoon the chocolate crispy mix into a silicone cup cake tray. You can use cup cake holders or press straight into the tray. Push the mixture down fairly firmly so that as it cools it will stick together
To make the marzipan eggs, combine the almonds and maple in a food processor until it forms a dough
Roll out enough mini eggs to decorate by using your hands to form little marzipan balls
Pop the marzipan eggs onto the crispy cakes, then place in the fridge to set
*You will need to push your crispy cakes down quite firmly to get them to stick together. Your chocolate will also need to be thick enough so that it holder the cakes together when set. If you're struggle ... don't waste any crispies that didn't stick together well ... add almond milk and serve as coco pops!