April - Easter Fun

Easter Treats

A chocolatey no-bake treat perfect for Easter celebrations.

Prep Time

15 mins

Servings

Serves roughly 18 mini treats

Ingredients

125g natural yogurt
75g nut butter
50g honey
125g oat flour (blitzed porridge oats)
150g melted chocolate
Fresh blueberries, for decoration

Method

In a bowl, mix the yogurt, nut butter and honey until completely smooth and creamy.

Stir in the oat flour. Mix until a thick cookie-dough texture forms — it should be scoopable but firm.

Press the dough firmly and evenly into the base of a silicone mini muffin tray. (If you don't have one, use a muffin tin lined with muffin cases.)

Refrigerate for 1–2 hours until fully set and firm.

Melt the chocolate in a microwave-safe bowl in 30-second bursts. Spread it evenly over the chilled base. Let it slightly set (about 10–15 minutes in the fridge) so it's still soft but not runny.

Arrange blueberries on top to create bunny shapes: place one whole blueberry for the face. Cut another blueberry in half lengthways and place the two halves above the face to form the bunny's ears.

Refrigerate for a further 30–45 minutes, or until the chocolate has fully set.

Safety Reminder

Don’t forget to ask an adult to help you with cutting, the oven and of course, cleaning up!

Note / Tip

Seasoned passata is simply passata mixed with herbs and seasonings. To make your own, stir the following into 80g passata: ½ tsp dried mixed herbs or Italian seasoning, ¼ tsp garlic powder, a pinch of salt and a pinch of black pepper. For extra spooky skulls, place the mushroom slices on top of the cheese so the eye holes stay visible after baking.