This Easter we made up our minds to make our own Easter eggs using our homemade chocolate recipe. We managed to find the right sized silicone moulds and decided on the following fillings.
You can of course use any filling of your choice, but here’s what we did...
Dairy & Sugar Free Chocolate Easter Eggs
- 4 tblsp maple syrup
- 1/2 cup raw cacao powder – or cocoa powder, or even a mixture of both – the raw cacao powder is purer of course and so it is a cleaner ingredient
- 1/4 cup coconut oil – melted
- Place all ingredients in a bowl and combine thoroughly
And voila! That’s it, it’s ready! Simple as that!
One thing you do have to remember is that this chocolate hardens once refrigerated and needs to be kept just so, otherwise it will melt, especially with our summers!
This recipe is also very versatile and we use it in many of the recipes on this site.
Coconut ball filling
- 2 tblsp desiccated coconut
- 1 tsp coconut oil
- 1 tsp maple syrup
- Melt the coconut oil in a sauce pan and add the maple syrup
- Mix them into the desiccated coconut
- Roll into tiny little balls, place them on a plate lined with grease proof paper and refrigerate for about 15 minutes
Once you have placed the chocolate into the moulds, drop a few of the coconut balls into the chocolate, and refrigerate again for at least an hour – store in fridge until ready to eat
Walnut and cranberry filling
- Chopped walnuts – roast until golden brown if raw
- Chopped cranberries
- As above, once chocolate has been poured into moulds, simply drop a mix of the walnuts and cranberries into it, spread equally. Refrigerate for at least an hour – remove from moulds and there you go! You have just made your very own healthy, homemade Easter eggs!