3 delightful treats to make for Easter

3 delicious treats to make this Easter

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With Easter just around the corner, many of us are thinking of ways to make the holiday fun and delicious.

Whether you’re looking for a healthy alternative, a sweet and indulgent treat, or want to try making something different, these recipes are winners.

Try the hot cross bun protein balls for an energy hit between your Eater feasts, impress your guests with the cutest Easter Bunny balls, or opt for a classic Easter egg with a twist – the peanut butter filled Easter eggs.

Whichever treat you choose to make this Easter, it’s guaranteed to be decadent.

Hot cross bun protein balls

Hot cross bun protein balls

If you’re looking for a healthy alternative to chocolates and sweet treats this Easter, these hot cross bun protein balls will not disappoint.

They’re simple to make (no baking required), are gluten and dairy free, low in sugar, and can double as a post-workout snack.


1/4 cup almond meal
1/4 cup dessicated coconut
1/4 cup vanilla protein powder
2 tbsp Mayver’s Unsalted Peanut Butter
1/4 cup fresh orange juice
1/4 tsp orange zest
1/4 cup currants
1/4 tsp mixed spice
1/4 tsp cinnamon


In a mixing bowl combine Mayver’s Unsalted Peanut Butter with orange juice.

Add remaining ingredients and mix to combine well. Used hands to mix well if needed. Texture should hold together once rolled into a ball. Use 1 tbsp extra orange juice if needed.

Store in refrigerator until ready to eat.

Recipe tip: Add more spice to taste. A pinch of vanilla powder can add an extra punch of flavour.

Recipe by Casey-Lee Lyons from LiveLoveNourish.

Easter Bunny balls

Easter Bunny balls

If you’re looking to make a sweet treat that is extra cute, these Easter Bunny balls are sure to impress.


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


Place the quick oats, coconut, honey, cocoa power and peanut butter in a medium mixing bowl. Mix until evenly combined.

Roll mixture into 12 small balls. Place in the refrigerator to firm.

Meanwhile, prepare decorations and melt white chocolate according to packet instructions.

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.

Place in refrigerator for 15 minutes to set.

Recipe by Susie Burrell.

Peanut butter filled Easter eggs

Peanut butter filled Easter eggs

It isn’t Easter without Easter eggs, and these peanut butter filled Easter eggs are as decadent as they look.

They’re also incredibly fun to make, so get the family involved or invite a friend over for some Easter treat-making fun.


For the peanut butter filling

Mayver’s Dark Roasted Peanut Butter

1 teaspoon of vanilla (more or less to taste)

2 tbsp of coconut flour

A pinch of flaky sea salt

For a sweeter filling, feel free to add a touch of maple syrup, honey or monk fruit sweetener.

For the chocolate coating

1 block (about 1/2 cup) of good quality dark chocolate – (use dairy free if vegan or lactose intolerant)


Line a small tray (or plate) with baking/parchment paper and set aside.

Place all filling ingredients into a small bowl and stir until well combined.

Taking approximately 1 tablespoon at a time (depending on how big or small you want your egg to be) roll them into balls, then gently pinch one end to create an egg shape then place your peanut butter egg onto your prepared baking sheet.

Repeat until all mixture has been used then place your egg-laden tray into the fridge or freezer for 5-10 mins to chill while you prepare that dreamy chocolate coating.

Melt the chocolate broiler style by placing chocolate in a small bowl over a pot of simmering water, or heat in the microwave in short increments.

Remove chilled peanut butter eggs from the fridge/freezer.

Taking one peanut butter egg at a time, place into melted chocolate, use two forks to gently coat each egg, tap off any excess melted chocolate and return to your lined tray.

Repeat until all peanut butter eggs have their deliciously indulgent, dark chocolate coating.

Drizzle any remaining chocolate over your now coated peanut butter eggs.

Pop them back into the fridge (or freezer) for 5-10 mins to set.


These delicious little eggs will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

Recipe by @emsswanston

Mayver's logo 100x100

These recipes are brought to you by Mayver’s – an Australian-made range of 100% natural nut spreads, created from nothing but nature’s goodness.

Learn more at