Line a cupcake try with paper cases. 

Gently melt the cacao butter & coconut oil and stir in the cacao powder and sweetener until smooth and creamy. 

Pour in the cornflakes and toss everything together until evenly coated. Divide this up into the paper cases and pop these into the fridge for an hour, or until the chocolate is set. 

For the Easter eggs, add the oats and cashews into your food processor and blitz to form a fine crumb. Add in the sweetener and coconut oil and blend again until you're left with a really sticky mixture. 

Divide this into three bowls (one for each colour) and gradually add in sprinklings of each of the powders and then mix. Adjust this until you've reached the desired colours. carefully mould these into little eggs and pop into the fridge to firm up. 

For the icing, combine the nut butter, cacao and sweetener and mix until smooth. Gradually drizzle in the milk and continue to mix, so that you've created a nice thick, creamy frosting. 

Top each of the cakes with a generous dollop of frosting and garnish with the Easter eggs.