Caramel, Coconut & Peanut Butter Egg Chocolate Bark

  • Prep in 15 minutes (+ 45 minutes chilling)
  • Cook in 5 minutes

Whether you celebrate Easter or not this is a chocolate bar recipe you’re going to want to save anyway. Proper unroasted cacao is a therapeutic food & obviously I have no problem with people not wanting to ‘medicalise’ every mouthful, but at the same time why not make every mouthful matter.

Key Facts

  • Makes 6-8 Pieces
  • High Protein
  • Dairy Free
  • Healthy Treat


For the bark

For the caramel & peanut butter eggs

  • 4 dried soft dates or figs

  • 2-3 tablespoons full fat coconut milk

  • 1 tablespoon Motion Nutrition peanut butter protein (use Phoebe10 for 10% off)

  • 1 tablespoon peanut butter (or use ground almonds + almond butter)


  1. 01

    Make the eggs first by mixing the protein & nut butter to form a paste. Roll into ovals & chill in the fridge.

  2. 02

    If your dates/figs are squishy just blend with the coconut milk until smooth, or if a tad dry soak in boiling water for 10 minutes first.

  3. 03

    Melt the chocolate in a bowl over a pan of simmering water. Pour the majority over the coconut chips (keep about 1 tablespoon for later) mixing until fully coated then spread on a piece of parchment paper in a 2cm thick rectangle. Use a fork to add dots of your caramel & work into the coconut making sure it’s all pressed together well so it won’t fall apart when you go to cut it later.

  4. 04

    Take your eggs out of the fridge & nestle into the bark before drizzling over that last bit of melted chocolate & leaving to harden in the fridge for 45 minutes.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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