Hazelnut Pudding Cups with White Chocolate Easter Eggs

For the Mousse:

Break your Hazelnut Chocolate bar into chunks and add to a microwave safe bowl.

Microwave for 20 seconds at a time to melt, stirring each round.

To a food processor or high speed blender add: Tofu, oat milk, maple syrup and sea salt, start to blend.

Add your melted chocolate through the top and continue blending.

Stop blending to scrape down sides, before continuing to blend until silky smooth.

Allow to blend for several minutes (even longer) for the smoothest texture!

Refrigerate to thicken while you make the Easter Eggs!

For the Easter Eggs:

Add your cashew butter, oat flour, maple syrup and protein to a bowl, mix well forming a dough.

Shape dough into mini eggs and place on a parchment lined plate.

Place the dough eggs in the freezer to harden.

Melt the White Chocolate Cranberry bar in the microwave, 20 seconds at a time.

Pull the hardened eggs from the freezer and one by one coat in the white chocolate.

Add back to the parchment lined plate and back into the freezer to harden the chocolate.

For the Nests:

Melt ½ Hazelnut Chocolate bar and add ½ cup corn flakes to coat, spoon onto parchment lined plate and place in the freezer to harden.