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Made with just five sweet and simple ingredients, these gluten-free and low salt chocolate crunch bites make an egg-cellent Easter treat
A chocolatey, nutty and fruity creation that’s as fun to make as it is to eat. With a delightful combination of smooth Swiss milk chocolate, crispy puffed quinoa and crunchy peanut butter, these bite-sized wonders will steal the spotlight at your Easter celebration.
Ingredients
| Per | 100g | Per serving |
|---|---|---|
| Energy (kcal) | 545 kcal | 115 kcal |
| Fat | 35g | 7.4g |
| of which saturates | 16g | 3.4g |
| Carbohydrates | 41g | 8.7g |
| of which sugars | 15g | 3.2g |
| Fibre | 5.9g | 1.2g |
| Protein | 13g | 2.8g |
| Salt | 0.13g | 0.03g |
Step 1
Melt the milk chocolate in a microwave in 30 second bursts, stirring until melted.
Step 2
Add the puffed quinoa and mix well.
Step 3
Spoon the mixture into the bottom of your moulds.
Step 4
Layer a teaspoon of the Crisp N Crunch peanut butter on top and top with a sprinkle of the Fruitfetti.
Step 5
In a separate bowl, melt the dark chocolate in a microwave in 30 second bursts, stirring until melted.
Step 6
Pour the melted dark chocolate on top of the Fruitfetti and place in the fridge to set.
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