For the peanut butter eggs:

• 2 tbsp coconut oil
• 3 tbsp peanut butter
• 2 tbsp Natvia Gut Activation Sweetener / Natvia Synbiotic Sweetener (UK)
• 700g no added sugar white chocolate
• 6 tsp seeded raspberry jam

For the cups:

• 80g oats
• 2 tbsp coconut oil
• 2 tbsp peanut butter
• 2 tbsp Natvia Gut Activation Sweetener / Natvia Synbiotic Sweetener (UK)
• 2 tbsp cocoa powder

For the chocolate filling:

• 2 scoops chocolate or vanilla protein powder
• 1 tbsp cocoa powder
• 1 tsp Natvia Gut Activation Sweetener / Natvia Synbiotic Sweetener (UK)
• 1 tsp nut butter

1. Make the eggs first: melt the coconut oil, nut butter and chocolate then stir in the Natvia. Using a 6-hole individual Easter mold, spoon in some of the melted chocolate to cover the shell. Chill in the fridge for at least 1 hour.
2. Spoon a little jam into the middle of each, then spoon the remaining chocolate over the top to cover fully. Chill in the fridge for at least 2 hours to set.
3. Meanwhile make the cups: melt the coconut oil and nut butter then mix in the cocoa powder, oats and Natvia until combined.
4. Spoon into a 6-hole silicone muffin tin and push up the sides and bottom to create a nest shape.
5. Mix together the protein powder, nut butter, cocoa powder and Natvia to create a paste and spoon into the middle of each nest. Chill in the fridge for 2 hours.
6. When ready to serve, pop the eggs out of the molds then place one into each cup. Enjoy!