Easter Bunny Balls Recipe

By Susie Burrell
Time: 60 minutes | Serves: 12

Ingredients

• 1 cup quick oats
• 1/2 cup desiccated coconut, plus extra to coat
• 3 tbsp honey
• 1/4 cup cocoa powder
• 1/4 Mayver’s Probiotic Super Peanut Butter
• 100g white chocolate melts
• 12 pink mini marshmallows, cut in half diagonally
• 12 white mini marshmallows, cut in half lengthways
• 24 candy eyes
• 12 pink mini candies
• 12 patty pans

Method

1. Place the quick oats, coconut, honey, cocoa power and peanut butter in a medium mixing bowl. Mix until evenly combined.
2. Roll mixture into 12 small balls. Place in the refrigerator to firm.
3. Meanwhile, prepare decorations and melt white chocolate according to packet instructions.
4. Remove balls from refrigerator one at a time to create the bunnies. Place a skewer in the bottom of a ball and hold onto the skewer as you coat the ball in chocolate. Place ball in patty pan and remove skewer. Press 2 pink marshmallow halves into the top of the ball for the ears, press 1 half white marshmallow into the back for a tail, place two candy eyes on the front and add the candy nose. Sprinkle a small amount of coconut over. Repeat with remaining 11 balls.
5. Place in refrigerator for 15 minutes to set.