Sweet treats

Chocolate Truffle & Peanut Butter Easter Egg Cups

Did you know that cacao is a powerhouse when it comes to nutritional health benefits…

Cacao is loaded with antioxidants and has 40x the concentration of antioxidants than blueberries. 

Cacao has the highest plant based source of magnesium which is needed for over 300 chemical reactions within the body including supporting heart health, energy production, muscle relaxation, helps turn glucose into energy enabling your brain to work with clarity and focus, and support blood sugar balance.

Cacao also contains 4 amazing mood boosting chemicals serotonin, tryptophan, tyrosine and phenylethylamine, which can help with those feelings of happiness and wellbeing as well as alleviating symptoms of depression.

And not forgetting the high concentration of plant based iron with a whopping 7.3mg per 100g.

Digestive Health

The fibre in cacao powder promotes healthy digestion and can reduce the risk and symptoms of irritable bowel syndrome and other digestive problems.

Lower Blood Pressure

Cacao powder is packed with flavonoids. These nutrients have been shown to help lower blood pressure, improve blood flow to the brain and heart, and aid in preventing blood clots.

Reduced Diabetes Risk

The flavonoids in cacao powder may help increase insulin sensitivity, reducing your risk of diabetes.

Reduced Heart Disease Risk

Cacao powder contains lots of potassium. Potassium has been shown to decrease the risk of heart disease by reducing lower body inflammation and stress on cells.

Reduced Inflammation

The flavonoids in cacao powder can help to reduce inflammation throughout your body. Reduced inflammation may lessen your risk of some cancers, diabetes, arthritis, depression, and Alzheimer’s disease.

Chocolate Truffle & Peanut Butter Easter Egg Cups

100g dark chocolate (melted) I like to use 90% dark chocolate 


4 tbsp Peanut butter

2 tbsp cacao powder

1-2 tsp maple syrup

2 tbsp peanut butter 

Melt the dark chocolate gently.

Using a mini egg mould, pour a little of the melted chocolate into each egg mould section, swirling it around so that it covers the whole shape.

Pop this into the freezer to harden for a couple of minutes

Remove from the freezer and repeat the chocolate coating again so that you have a nice solid thick base

Pop back into the freezer while you make the filling 

In a bowl add the peanut butter, cacao powder and maple syrup and mix together. The mixture should become thicker (truffle like consistency and easy to roll into shape)

Remove the mould from the freezer and spoon in a little of the peanut butter into the bottom of each mould followed by a little of the cacao/peanut mixture that can be shaped and place into the mould and then pour over the remaining melted chocolate over the top to seal each egg cup.

Pop back into the freezer or fridge and allow to set (in the freezer this should only take a couple of minutes) 

And then enjoy these little mini chocolate truffle and peanut butter Easter cups