‘Snickers’ Easter eggs |

Last Easter, when baby H was 21 months (and baby H 2.0 was just a twinkle in his daddy’s eye) we went on an awesome trip to Washington DC. It was great with a toddler, loads of things to see, so many museums (which were all free entry, even the zoo) and delicious food. But the highlight for baby H was definitely Easter Sunday.

We’d been looking online for an Easter egg hunt and Mr H discovered a free one at a church in the gorgeous suburb of Georgetown (which if you visit DC is a must see). We got there and promptly realised it was aimed mainly at local churchgoers, but they were so friendly and inclusive that as soon as they saw us lurking around they beckoned us to join. What can I say – American hospitality and Christian values at their finest.

They told the other children (who were all a little older) to make sure to leave some eggs for baby H to find, but they needn’t have worried. She was a girl on a mission. With a basket full of eggs, we waved goodbye to our new friends and she hasn’t stopped talking about it since.

The other day I told her it was springtime, so she replied with ‘oh yes that’s when we pick the eggs’ so I guess I’m not going to escape without an Easter egg hunt this year. Only difference is going to make the eggs myself, and hide them in the garden for her (and, lets be honest, Mr H) to find.

I’m going to make a few different types to mix it up a bit, and as she loves peanut butter, these were firmly on the list. I can’t actually explain just how yummy they are, so you might end up wanting to hide them from yourself so that you don’t eat them all at once! Although that’s totally ok too…

Makes about 8 medium sized (creme egg sized) eggs

Ingredients

For the eggs

1/2 cup cacao butter
4 tbsp cacao powder
3 tbsp maple syrup
2 tbsp peanut butter
Pinch of Himalayan salt

For the filling

1/2 cup peanut butter

1/2 cup dates

1/3 cup oat milk

1/4 cup roasted unsalted peanuts

Pinch of Himalayan salt

To make the eggs, melt the cacao butter in a bowl over a saucepan half full with water on a medium heat, stirring until melted. Remove from the heat and stir in the other ingredients until a chocolate mixture is formed. Spoon the chocolate into the egg moulds so that they are about 1/3 full, then place in the fridge.

For the filling, combine the ingredients (except the peanuts) in a blender and whizz until you have a smooth stick caramel. Add in the peanuts and whizz for another 30 seconds or so to blitz them up a bit. Spoon the filling into the middle of the moulds, leaving around 1/2 a centimetre around the edges for the chocolate. Pour the rest of the chocolate in round the edges and place back in the fridge for 15 minutes to set.

Love, Mrs H xx