Raw Vegan Chocolate Easter Eggs

What if I told you there was a way to bring the joy – and the healthy eating – back into Easter?

All you have to do is make yourself some of these raw vegan chocolate Easter eggs, and you can finally join in the festivities, guilt-free.

For most of us, Easter has become a chocolate-filled, sugar-fuelled holiday, full of chocolate eggs, bunny-shaped treats and colourful Easter baskets. For many, the prospect of endless Easter recipes and sweet treats coming our way can be daunting, so to help out, I've created a refined sugar-free, gluten-free, raw vegan chocolate egg for you to try.

This Easter recipe is great fun to make, and while you’re at it, you could make someEaster baskets, which you can then fill with your homemade treats! You’ll need an egg mould, which you can buy online or at some large supermarkets – I got mine from Kmart. Depending on the size of your mould, this recipe will make around six to eight small eggs or one bigger one.

Ingredients

You will need...

♡ 1 cup of raw cacao butter

♡ 1 cup of raw cacao powder

♡ Approximately 2-3 tablespoons of maple syrup

♡ Pinch of pink himalyan salt

♡ Vanilla powder

♡ OPTIONAL- you can also add coconut cream to make it more 'milky' and less dark flavoured. I encourage you to play with the ingredients depending on your taste preferences.

♡ OPTIONAL TOPPINGS - to decorate these chocolate eggs, I used pink desiccated coconut (mixed with beetroot juice), crushed brazil nuts, grated orange zest, mint leaves, nut butter mixed with maple syrup, cacao & maca powder.

♡ Caramel filling- 3-5 pitted medjool dates

TIP - adding too much maple syrup will prevent it from forming a hard chocolate when refrigerated, as maple syrup does not cool into a solid. Be mindful of how much syrup you are adding and if it needs to be sweeter, add some coconut blossom sugar.

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Method

1. Melt cacao butter at around 40-45°C (104-113°F) on a double boiler or in a dehydrator.

2. Grind salt to a fine powder (e.g. in a mortar and pestle).

3. Add maple syrup to cacao butter.

4. Sieve cacao powder, vanilla powder and salt into cacao butter and maple mix.

5. Whisk until smooth.

6. Keep stirring and whisking until chocolate reaches around 31°C (88°F).

7. Pour the chocolate mixture into the egg mould

(TIP- this is where you can have fun with flavouring the eggs, I have put half a medjool date in some eggs to act as a gooey caramel filling, orange zest/essential oil in others, crushed brazil nuts, nut butter, coconut shavings, mint etc to add exciting flavours to the chocolates.

8. Put them into the fridge to set for about 20 minutes

9. Pop chocolate easter eggs out of the mould.

10. Decorate the eggs with orange zest, mint leaves, desiccated coconut, nut butter of your choice, crumbled brazil nuts, dried edible flowers, cacao & maca powder... the options are endless- get creative!

11. OPTIONAL- "Glue" halves together with extra melted chocolate.

12. Store in the fridge or at room temp.