75g(1/4 cup + 1 tbsp) Whole Earth smooth peanut butter
2tbspmaple syrup
1tspvanilla extract
Instructions
Make the base + topping mixture:
Place the chocolate and coconut oil into a small pot and set over a low heat. Stir constantly until just melted then take off the heat. Stir in the cornflakes.
Line 8 cups of a muffin tin with paper muffin liners. Take half of the cornflake mixture and divide it among the 8 liners (around 1 tbsp mixture per liner). Place into the freezer to set for 5 minutes.
Make the cheesecake filling:
Melt the coconut oil in a small pot over a low heat. Take off the heat and stir in the coconut yogurt, peanut butter, maple syrup and vanilla extract until smooth.
Take the muffin tin out of the freezer. Divide the cheesecake filling among the 8 liners. Place back into the freezer for 10 minutes.
Remove from the freezer and top with the remaining cornflake mixture.
Decorate with the mini eggs and place back into the freezer for at least 30 minutes.
To serve: remove from the freezer, unpeel the paper wrappers and leave to soften (10-30 minutes). Store any leftovers in the fridge for 5 days or the freezer in a lidded container for a month.