Breakfast & Brunchdeliciouslyella
Crunchy Mini Eggs
These mini eggs are so simple to make and go down so well with everyone. The rich, chocolate filling melts in your mouth, while the roasted buckwheat adds a delicious crunch. We used 3cm x 2cm x 1cm mini egg moulds for this recipe, but you can use whatever size you like best and fill them up until the mixture runs out.
👥 30 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Place the maple syrup, cacao butter, cacao powder, coconut oil and almond butter in a pan over a low heat. Once melted, remove from the heat and stir through the buckwheat groats.
maple syrup4 tablespoonscacao butter5.2 ozcacao powder9 tablespoonscoconut oil2 tablespoonsalmond butter1 tablespoonbuckwheat5 oz
2
Pour the mixture into the egg moulds and leave to set in the fridge for at least ⏱️ 2 hours.
3
Once the eggs are set; using a long kitchen lighter, heat the top of half of one of the eggs until slightly melted, before sandwiching with another egg half. Repeat until all of the eggs are whole. Please ensure adults are doing this step.
4
Place back in the fridge until ready to enjoy.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...