1 C (270 g) pata pīnati mātao (chilled peanut butter)
3⁄4 C (90 g) peru oneone (ground almonds) or kokonati pūtī (desiccated coconut)
3⁄4 C māngohe iti (mini marshmallows)
1⁄4 C rōpere tauraki-tio (freeze-dried strawberries)
250 g tiakarete parauri (dark chocolate, 50%)
1 tbsp noni (neutral oil)
50 g ruireka (sprinkles)
Cream together the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) until pale and fluffy. Add the pata pīnati mātao (chilled peanut butter) and mix gently. Fold through peru oneone (ground almonds) or kokonati pūtī (desiccated coconut), then stir in chopped māngohe iti (mini marshmallows) and rōpere tauraki-tio (freeze-dried strawberries). Whakaranuhia te katoa (mix everything together) and chill.
Roll into 15 hēki (eggs) and refrigerate until firm. Melt tiakarete (chocolate) with noni (oil) over a gentle simmer, then coat each hēki (egg) in tiakarete kua rewaina (melted chocolate). Finish with ruireka (sprinkles) and chill again until set.
Store your Hēki Aranga (Easter Eggs) in the pouaka mātao (refrigerator) for up to a week... if they last that long!
