Healthy Easter Chocolates
Delicious Easter eggs and bunnies made with healthy white chocolate. Simple to make with kids. Free from: gluten, grains, dairy and refined sugar.
Servings Prep Time
28 mini chocolates 5 minutes
Cook Time
5 minutes plus freezing time
Servings Prep Time
28 mini chocolates 5 minutes
Cook Time
5 minutes plus freezing time
Ingredients
  • 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
Instructions
  1. Add hot water to a small saucepan and place on a low heat.
  2. 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.
  3. 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.
  4. 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!
  5. 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.