Mini Egg chocolate thins

Chop the chocolate and melt in a heatproof bowl set over a pan of gently simmering water, or microwave in 30-second bursts, stirring in between each, until just melted. Stir in the coconut oil until melted. Meanwhile, put a large sheet of baking parchment on a baking tray. If you like, draw out 12 x 6-7cm circles on the back of the parchment so you have a template.

Dollop spoonfuls of the melted chocolate mixture onto the parchment and shape into 6-7cm rounds (1-2 tbsp per disc). Working quickly, before the chocolate sets, scatter over the pistachios, raspberries and sea salt flakes, if liked, then put a few Mini Eggs on each thin.

Allow the chocolate to set completely at room temperature (1-2 hours) before carefully removing from the parchment and serving. They keep well in an airtight container for up to 7 days, but don't refrigerate them.