No-Bake Biscoff Easter Eggs - Biscoff Peanut Butter Bliss Eggs

These no-bake Biscoff Easter eggs are a quick and delicious festive treat made with simple ingredients. The rich flavour of Biscoff biscuits combined with oats, naturally sweet dates, and creamy peanut butter creates soft, satisfying bites. Easy to make and perfect for sharing, these treats are a must-try for Easter.

Ingredients

300 grams Biscoff biscuits

150 grams oats

300–350 grams deseeded dates (as per preference)

400–450 grams peanut butter

Melted dark chocolate (for drizzling)

Method

Powder the Biscoff biscuits to a coarse or fine texture as preferred.

Dry roast the oats on low heat until lightly aromatic. Allow to cool completely.

Finely chop the deseeded dates (using kitchen scissors makes it quick and easy).

In a large bowl, combine the powdered biscuits, roasted oats, and chopped dates.

Add peanut butter gradually, mixing well after each addition.

Continue mixing until the mixture comes together and holds shape easily (around 400 grams should be sufficient).

Shape the mixture into balls or press into moulds to form Easter egg shapes.

Place on a tray and refrigerate for 1 hour until firm.

Drizzle with melted dark chocolate before serving.

Tips

Add peanut butter gradually to control the texture and binding.

If the mixture feels dry, add a little more peanut butter to help it come together.

Adjust the quantity of dates based on your preferred sweetness.

Tips for Moulding Easter Egg Shapes

First, take a small portion of the mixture and roll it into a smooth ball.

Lightly grease the Easter egg rubber moulds , only if needed for easy release.

Press the ball firmly into the mould, ensuring it takes the full shape.

Gently remove from the mould and place on a tray.

Refrigerate for at least 1 hour so the shapes hold perfectly.

Shaping Ideas

Shape into Easter eggs using moulds for a festive touch.

Roll into ladoos for a simple version.

Press into paper cupcake liners, refrigerate for 2 hours, then drizzle with chocolate.