Start with the brownies. Add all of the ingredients to a high-powered food processor and blend until a smooth, thick mixture forms that holds together when pressed between your fingers (it may feel greasy, this is OK!)

Bring the brownie batter to a ball and place on a piece of parchment paper on a work surface. Roll out the brownie natter to about ½-cm thickness.

Use Easter-shaped cutters to cut out shapes and carefully place on a parchment lined tray. Re-roll any scraps of brownie to make as many shapes as possible.

Place the trays into the freezer for 1 hour, to set until firm.

For the chocolate coating, add the dark chocolate and 1 tbsp coconut oil to one heatproof bowl and the white chocolate and 1 tsp coconut oil to the second bowl. Warm each bowl of chocolate separately in the microwave or over a pan of simmering water, until melted.

Remove each brownie shape from the tray and one by one, dip into the dark chocolate, allowing the excess chocolate to drip off. Place back on the parchment and repeat to coat all of the shapes.

The chocolate will harden in this time, or place in the fridge for 10 minutes. Now place the white chocolate in a piping bag with a small end and pipe on patterns. Decorate with crushed mini eggs or sprinkles while the white chocolate is still wet.

Place in the fridge for 10 minutes to set, if needed.

Enjoy straight away and keep leftovers in a sealed container in the fridge for 1-2 weeks or in the freezer for 1 month. Enjoy straight from the freezer or allow to thaw for 20 minutes.