Healthy Easter Chocolates

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Get your Easter egg fix with these healthy Easter chocolates in three amazing flavour options – raspberry, salted caramel and coconut ‘bounty’.

Three healthy easter chocolates on a board with some shredded coconut and fresh raspberries.

Create these amazing healthy Easter chocolates with your choice of filling:

1. Raspberry (Refined sugar, dairy and gluten free)

2. Salted Caramel (Refined sugar, nut, dairy and gluten free)

3. Coconut ‘Bounty’ (Refined sugar, nut, dairy and gluten free)

Each of these are fairly easy to whip up. All you need is a high speed blender (or food processor) chocolate moulds and your ingredients and you are good to go.

I purchased my moulds from Aldi as I had trouble finding moulds in any kitchen or department stores. You could also use standard chocolate moulds if you cannot find Easter specific one.

Chocolates on a board.

If you are after more healthy Easter recipes, then make sure you check out my gluten free hot cross buns and Easter bliss balls.

Happy Easter

Ness xo

Yield: Makes 20 small chocolates

Healthy Easter Chocolates

Easter Chocolates with three amazing fillings - raspberry, salted caramel and bounty. Which one will you make first?

Get your Easter egg fix with these healthy Easter chocolates in three amazing flavour options - raspberry, salted caramel and coconut 'bounty'

Prep Time 30 minutes
Total Time 30 minutes

Ingredients

Chocolate Coating

  • 1/3 cup coconut oil
  • 2 tablespoons rice malt syrup
  • 1/3 cup raw cacao powder
  • Filling (3 options)

Raspberry

  • 1/4 cup fresh raspberries
  • 1/8 cup macadamias (or cashews)
  • 1 tablespoon rice malt syrup
  • 1/2 tablespoon shredded organic coconut
  • 1/2 teaspoon coconut oil

Salted Caramel

  • 3 medjool dates, pits removed
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons rice malt syrup
  • 1/2 tablespoons tahini (both unhulled and hulled tahini work)
  • 1/4 teaspoon sea salt

Bounty

  • 1/2 cup coconut
  • 1/4 cup coconut milk
  • 2 tablespoons coconut oil, melted
  • 1 tablespoons rice malt syrup
  • 1/8 teaspoon sea salt

Instructions

  1. To make the chocolate coating, melt the coconut oil in a saucepan on low heat. Once melted, remove from heat, add the rice malt syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.
  2. Spoon 1/2 teaspoon of chocolate into each mould and coat well. Place into the freezer to set for 10 minutes.
  3. To make the filling, blend chosen filling ingredients in a high speed blender or food processor until smooth. Spoon half the mixture into the moulds, making sure you leave room around the edges.
  4. Spoon the remainder of the chocolate into the moulds. Place into the freezer to set for at least 60 minutes.
  5. Remove from the freezer when ready to serve. I also recommend storing in the freezer.

Notes

  • I purchased two Easter chocolate mould sets from Aldi.
  • The cook time does not include the time it takes for the chocolates to set in the freezer.

Did you make this recipe?

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