If you’re looking for healthy chocolate easter eggs for toddlers, these are simple, quick and easy to make. They’re dairy free, gluten free and most of all, healthy.
Healthy chocolate Easter eggs
When our first-born had his first Easter where he was old enough to catch on that there was eating of something different involved, I was pretty strict.
I didn’t want him having regular chocolate Easter eggs.
I wanted him having healthy chocolate Easter eggs. What did this entail?
What makes a healthy Easter egg?
My criteria for a healthy Easter egg for toddlers was:
- Low sugar – preferable no refined sugar
- Dairy-free – I’m not so fussed about it now but I was then
- Gluten-free – because chocolate really doesn’t need gluten – I like gluten in my bread.
Why make these healthy chocolate Easter eggs
- They’re delicious
- A super simple recipe – no chocolate tempering or temperature measuring involved
- Quick to make
- No crazy additives
Ingredients for healthy Easter eggs for toddlers
Coconut oil – this forms the solid base of the healthy Easter eggs.
Raw cacao – adds the chocolate flavour.
Pure maple syrup – the natural sweetener.
Puffed brown rice – this one is an optional extra but adds a delicious crunch.
Optional flavours – pure peppermint essential oil or extract, peanut butter
If you’re looking for a little less of a sugar high but still want to get in the Easter spirit – check out our Easter crafts for kids.
Flavour options for homemade Easter eggs
- Crunchy – add the puffed rice or alternatively use crushed nuts or corn flakes
- Peanut butter – or any other sort of nut butter
- Peppermint – make sure you use a food-grade essential oil or pure extract. Vanilla would also be delicious.
- Citrus – a little orange zest for zing. Even lime zest tastes delicious with chocolate. Don’t knock it until you try it.
Where to get the moulds to make your own Easter eggs
Somehow I have quite a collection of Easter egg moulds but a friend said she had trouble sourcing some.
I found some similar ones on Amazon.
What about you?
What is your favourite chocolate flavour?
Another idea for healthy Easter recipes would be to decorate your favourite healthy cupcake or muffin recipe. We have a great selection of Easter cupcake decorating ideas.
- 1 cup coconut oil
- 4 tbsp raw cacao
- 6 tbsp pure maple syrup
- ¼ cup puffed brown rice
- 1 tbsp extra pure maple syrup
- 1 drop pur peppermint essential oil
- 3 tbsp peanut butter
- Easter egg moulds
- Pre-heat the oven to 120C (248F) fan-forced and line a baking tray with baking paper.
- Toss the puffed rice with the maple syrup then spread out on the tray and make for 20-30 minutes or until golden then remove from the oven and leave to cool completely on the tray.
- Place the coconut oil, cacao and maple syrup in a heat-proof jug and whisk together over a bowl of boiling water until the mixture is smooth.
- Divide into three portions.
- Separate the cooled rice puffs and divide them between ⅓ of your moulds then cover them with the chocolate coconut oil.
- Add the peppermint essential oil to another third of the chocolate mixture then pour into moulds.
- Pour half of the remaining mixture into the moulds so that they are filled just ⅓ of the way and then refrigerate all the chocolates (you should still have chocolate mixture left over).
- When solid (about 30 minutes), remove the ones that are only ⅓ full and scoop ½ a tsp of peanut butter into each one then top with the remaining chocolate mixture and refrigerate again for at least 2 hours.
- Remove the chocolates from the moulds and store in an airtight container in the fridge until serving.
These will start to melt as soon as they’re out of the fridge.