Healthy Easter Chocolates
Get your Easter egg fix with these healthy Easter chocolates in three amazing flavour options - raspberry, salted caramel and coconut 'bounty'
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Servings: 20 chocolates
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
- 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.
- Spoon 1/2 teaspoon of chocolate into each mould and coat well. Place into the freezer to set for 10 minutes.
- 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.
- Spoon the remainder of the chocolate into the moulds. Place into the freezer to set for at least 60 minutes.
- 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.