GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, REFINED SUGAR-FREE, PALEO & SPECIFIC CARBOHYDRATE DIET (SCD).
Having recently discovered that cacao butter was legal on the Specific Carbohydrate Diet (SCD), our house has become like a white chocolate factory! With Easter holidays on the horizon, I worry about my daughter consuming too refined sugar. These days children seem to get an enormous amount of Easter eggs. Apart from making her hyper, I know too well the effects of a diet high in refined sugar. I don’t want her missing out on treats so I decided to make her some healthy Easter chocolates to enjoy.
I found silicone Easter egg and bunny moulds for a good price on Amazon. They are easy to make so a great recipe for toddlers to help with (apart from melting the cacao butter). The hardest part was trying to entertain her while the chocolates set in the freezer. As they keep great in the freezer for a few weeks, you don’t have to worry about them spoiling.
With no refined sugar, you won’t feel guilty giving these to you child. I love that I can make healthy and delicious treats that nourish my daughter. It’s great to be able to teach her what goes into good food at such a young age. In my pre-SCD days I would never have imagined being able to make healthy Easter chocolates.
If you don’t have moulds to make chocolates then you can simple make my white chocolate cups with simple paper muffin cases.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes plus freezing time |
| Servings |
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- 1 1/2 cups (150g) Cacao butter
- 1/3 cup (70g) Coconut oil, melted
- 4 tablespoons Hazelnut butter* *Or other nut butter of your choice
- 2 teaspoons Vanilla extract* *No added sugar
- 1/4 cup (85g) Raw honey
- Pinch of sea salt
Ingredients
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- Add hot water to a small saucepan and place on a low heat.
- Add the cacao butter to a heat-proof glass bowl or jug that will fit into the saucepan. Continue to heat until all the cacao butter is melted.
- Once melted, remove the cacao butter from the heat. Add all the other ingredients to the melted cacao butter and mix using an electric mixer at high speed for a few minutes.
- Pour the mixture into the moulds. If you have some left over, you can add it to paper muffin cases and freeze them too. You will end up with some of my white chocolate cups as well!
- Freeze for at least two hours until well set. I keep these in the freezer all the time. Then tend to melt if left out due to the coconut oil.
Hi Maria, love the recipes (and photos). Wondering what type of hazelnut butter do you use? Is it a blanched nut butter? Ive made several of your ‘chocolate’ recipes but mine never turn out white. They are always more of a caramel colour…
Thank you
Hi Dominiek,
Thanks for your lovely message. I usually just grind blanched hazelnuts to a nut butter in my (very powerful) blender. You can easily substitute almond butter. Mine always comes out white, maybe try a different brand of cacao butter? Sorry I can’t be of more help!