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

Healthy Easter Chocolates

  • Author: Vanessa Vickery
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: Makes 20 small chocolates 1x


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



Chocolate Coating

  • 1/3 cup coconut oil
  • 2 tablespoons rice malt syrup
  • 1/3 cup raw cacao powder

Filling (3 options)


  • 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


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


  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.


  • 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.