Cut the banana bread into qubes and add to your food processor along with the vegan cream cheese and maple syrup.
Blend carefully. We want a dough like texture.
With a table spoon scoop out some dough and form little bites/balls/eggs. One at a time.
Set into the fridge to set.
In a water bath gently melt the chocolate bars.
With the help of a spoon and fork, cover the little chocolate cheescake eggs fully in chocolate and set on a cooling rack to dry.
Fill the remaining chocolate into a piping bag and drizzle over the chocolate eggs.
Let harden and store in the fridge if neccessary.
Holds up in the fridge up to 4-5 days.
You've made this recipe? YAY ?
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. ?