When creating desserts my mission is to re-appropriate something delicious, but less healthy, that I used to love in my childhood. 

The result must be a far healthier version of an old favourite, with absolutely no taste sacrifice. 

This means playing around with healthier ingredients until magic suddenly happens. 

This recipe was no exception.

When you read the ingredients for the peanut butter dough filling you may be surprised to find chickpeas in there.

 This is certainly not an ingredient you would expect to find in a sweet recipe, but don't cast this one aside just yet.

The chickpeas are actually essential for providing the doughy consistency of the Easter egg filling. 

Without them, it would be impossible to mould the dough into egg shapes. 

Surprisingly, they don’t change the flavour of the dough at all, but simply provide it with structural support (and a sneaky protein boost). 

The peanut butter dough tastes just like cookie dough so could also be used as raw cookie dough bites. 

I bet they would be great with some dark chocolate chips mixed though and then rolled into balls and covered in coconut...

When you make the chocolate shell for these easter eggs you are actually making real chocolate from scratch, but it couldn’t be simpler. 

It just involves warming some cacao butter and then mixing through some cacao powder and maple syrup. 

With easter only a few days away, it is the perfect time to throw together a batch of these chocolate peanut butter eggs. 

You won’t look at a hollow easter egg the same way again.