I've been finding it hard to choose which cacao recipe to share with you all for Easter... BUT I've finally settled on this one.

This is because a) it's delicious, b) it uses ingredients you've probably got in the pantry so public holiday supermarket closures won't be an issue and c) is there any better combination than chocolate and peanut butter?!

So here we go:

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
𝘉𝘢𝘴𝘦:
🥜 1 cup rolled oats
🥜 1/4 cup almond flour (or oat flour or whatever you like)
🥜 1 cup peanut butter (chunky or smooth - your choice)
🥜 1/2 cup maple syrup
🥜 1/2 tsp sea salt
🥜 1 teaspoon vanilla

𝘊𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘤𝘰𝘢𝘵𝘪𝘯𝘨:
🥜 100g Soma Cacao
🥜 1/4 cup maple syrup
🥜 1-2 tablespoons coconut oil
🥜 2 tablespoons peanut butter

Method:
1. Stir the base ingredients together in a large bowl.
2. Grease a muffin tin - the recipe should make about 10 cups. Optional to line with muffin cases.
3. Fill the cups about 3/4 full with the mixture.
4. Freeze for 1 - 1 1/2 hours.
5. Melt chocolate coating ingredients using the double boiler method (preferred) or in the microwave in short increments to ensure the cacao doesn't burn (30 seconds, stir, repeat).
6. Spoon the chocolate on top of the base in the muffin tins, and smooth it out with a knife.
7. Freeze again for another 30 minutes or so.
8. Enjoy!

Happy Easter to you all, we hope you all get a change to savour this precious time off, and enjoy at least a cup or two of cacao 😊
We'll be offline over the long weekend, and we'll get back to any of your queries on Tuesday.

Recipe inspo came from a few different sources but in particular @choosing_balance and also
📸 @jessicainthekitchen