EASTER MINI EGG BLONDIES

With Easter just around the corner we have the perfect recipe that will fill your sugar craving but guilt free! Bite into heaven with the delicious chocolatey taste with brownie texture, perfect for the whole family to enjoy!

100g Natvia natural sweetener1 x can butter beans or chickpeas, rinsed and drained

2 tablespoons smooth nut butter

2 eggs

100ml oat milk

1 teaspoon vanilla extract

100g gluten-free flour

100g ground almonds

100g Natvia natural sweetener

1 teaspoon baking powder

70g mini eggs, broken up

70g Natvia no added sugar dark chocolate, chopped

1. Place the chickpeas or butter beans, nut butter, eggs, milk, vanilla, flour, almonds, sweetener and baking powder in a food processor and whizz up until thick and smooth.

2. Mix in most of the chocolate and mini eggs and spread the mixture in a greased 9x9in lined tin. Scatter over the remaining chocolate and mini eggs.

3. Bake at 180C for 20-25 minutes until golden and firmed up. Allow to cool then cut into bars and enjoy!

SERVES: 9

PREP: 15-20 minutes

COOK/CHILL: 20-25 minutes