As a chocoholic, Easter is one of my favourite times of the year. Whilst on the day I am thinking of making a simple carrot cake and eating some Hot Cross Buns, these are also on the list! Simple, easy, and festive, what is not to love?

Serves 6.

Prep: 10 minutes, Refridgeration: 30 minutes. Total Time: 40 minutes.

You will need:

200g vegan chocolate (I used Lindt 70% dark)
100g crunchy noodles
60g chocolate covered almonds or vegan mini Easter eggs
gold leaf, optional

Method:

1. Melt the chocolate in a saucepan, mix with the noodles in a bowl until everything is covered.
2. Divide mix between 6 muffin patties and put in the fridge for 30 minutes.
3. Top with almonds and gold leaf before serving.