Rice Crispy Easter Egg Clusters
20 min
Basically the Easter version of chocolate rice crispy cakes — crunchy, chocolatey, and topped with little candy eggs. Ready in 20 minutes.
easterfor kidsno-cook
Tastes just like rice crispy chocolate balls but made with puffed oats — dead easy and perfect for Easter baskets.
Instructions
- 1
Put the coconut fat in a small saucepan and melt it over medium heat. Pull the pan off the heat, break the chocolate into small pieces and add it to the pan. Let it sit until the chocolate has melted, then stir until smooth and glossy.
- 2
Beat the icing sugar and egg together with a hand mixer on high speed for 5 minutes until you get a light, fluffy zabaglione-like mixture.
- 3
Gently fold the chocolate mixture into the egg mixture until everything is well combined.
- 4
Measure out the puffed oats and stir them into the chocolate mixture until evenly coated.
- 5
Use a tablespoon to drop small mounds onto a baking paper-lined tray. If you like, sprinkle with a little grated orange zest, freeze-dried raspberries, or roughly chopped almonds. Leave them to set until the chocolate is completely firm.
Per average serving
270
Calories
kcal
6
Protein
g
37.2
Carbs
g
11.5
Fat
g
4.5g
Fiber
11.6g
Sugar
8mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
270
Calories
kcal
6
Protein
g
37.2
Carbs
g
11.5
Fat
g
4.5g
Fiber
11.6g
Sugar
8mg
Sodium
Tips from the kitchen
- Take the saucepan off the heat before you add the chocolate. The coconut fat holds plenty of warmth to melt it, and if the pan is still on the burner you risk seizing or scorching the chocolate.
- Let the chocolate mixture cool a bit before folding it into the egg foam. If it goes in hot it will deflate all the air you just beat in, and you want to keep that lightness.
- Beat the egg and icing sugar the full 5 minutes. It should turn pale and fluffy like a zabaglione. Stop early and it stays loose and the balls won't hold their shape as well.
- Fold the oats in gently and stop the moment they're coated. Overmixing knocks the air out and packs them down.
- If you want to add zest, raspberries, or almonds, scatter them on right after you spoon the mounds out, while the chocolate is still soft enough to grab them.
Ways to vary it
- Swap the dark chocolate for milk chocolate if you're making these mostly for kids. They come out sweeter and softer.
- A little orange zest folded into the chocolate mixture works nicely with the 70% chocolate if you like that combination.
- Roll the mounds into rounder balls with cold, slightly damp hands before they set if you want them looking neat in an Easter basket.
Storage & leftovers
Keep them in an airtight container in the fridge and they'll be good for about a week. They freeze well too, so stash a batch and let them thaw on the counter for ten minutes before eating. No reheating needed, these are meant to be eaten cold and firm.
What to serve with it
Lovely with a cup of coffee or a glass of cold milk for the kids. They sit well on an Easter dessert tray next to other small sweets.
UC
By Untrained ChefPublished 23 May 2026 · Updated 11 July 2026
Related Recipes
Chocolate Popcorn
20 min
Halloween party snack that takes under 20 minutes. White chocolate ganache dyed blood red — creepy, easy, and genuinely delicious.
snackdessertfor kids
Strawberry Ghosts
20 min
Three ingredients, ready in 20 minutes, and the kids go absolutely wild for them. Perfect Halloween treat or a fun cake decoration.
dessertfor kidsquick