Healthy chocolate easter eggs for your kids – simple, quick and easy to make. They’re dairy free, gluten free and most of all, healthy.
Healthy chocolate Easter eggs
‘Dad and I have been talking and we think that because you don’t want the little guy to have chocolate at Easter, then none of us should have chocolate this year.’
I nearly spat my tea everywhere.
‘No chocolate? At Easter? Are you kidding?’ I was not, as you can imagine, highly impressed.
Especially when last year I couldn’t eat my eggs because I was still breast feeding and he didn’t like chocolate (oh the irony!).
I couldn’t get the words out fast enough to tell Mum that my little guy was in fact going to get a little bit of chocolate, just not your average store-bought Cadbury Dairy Milk egg.
I’ll admit I’m pretty fussy (maybe sometimes even too fussy) about what my kids eat.
Yes I’m flexible but I don’t really like them eating too much sugar or anything overly processed and I’m lucky enough to have the time and resources to make things for them from scratch a lot of the time.
That and I’m one of those crazy people who loves making things myself.
For the first Easter my big boy could eat actual food, I couldn’t let him miss out on hot cross buns or Easter eggs so of course I made my own checkerboard hot cross buns.
These healthy chocolate Easter eggs are super easy to make with no tempering or temperature checking involved.
Just melt, stir, pour and refrigerate and you’re pretty much done.
I thought I’d make them a little more exciting and make them three ways – crunchy, peppermint and peanut butter stuffed. Yes it just occurred to me that I made m&m flavours oops.
You could make them pretty much any flavour you like but if you’re using something a bit sloppy like peanut butter, use the same method as I did for those. Chopped roasted nuts, coconut or other extracts would be delicious and even dried fruit would add a tasty surprise.
You might enjoy my peanut salted caramel chocolate bites.
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. The plastic smooth ones are here and the silicone decorative ones here.
Here’s my big boy at his first real Easter (when he could actually sit up). He loved his first taste (I gave him one mid-shoot) and wanted another straight away. He is a little chocolate lover this one. I hope you like them as much as he did!
What about you? What is your favourite chocolate flavour?
- 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.