It’s that crazy time of year again where most people turn a blind eye to the fact that sugar is not good for us and especially in large amounts all at once! All of a sudden it is socially acceptable to eat a whole massive easter egg bunny in one sitting, have it all  smeared all over our face, with a big grin of achievement and with no guilt or thought attached to it and we get to throughly enjoy the sugar rush with no second thoughts or questions! This is true! Now is the time!

Well, if you are anything like myself you may want to avoid all of that to some degree, ( I will still enjoy smearing it all over my face!), and try to keep yourself in check with what you are eating BUT also still want to enjoy the act of eating chocolate!

These 2 Raw Easter Chocolate Recipes are my all time favourites of white chocolate and dark chocolate. If you are a fan of milk chocolate, just add less cacao in the dark chocolate recipe and you will have a closer version of milk chocolate to enjoy.

Both recipes can  be made as chocolate slabs and break them up roughly and place on the plate to be devoured, or you can put the mixture into easter egg moulds to create a traditional looking easter egg.

Either way, they are going to do the same thing to your taste buds and that is, make them dance!




4 cups dried, shredded coconut

1/3 cup maple syrup or agave nectar

2 teaspoon pure vanilla extract

1/4 teaspoon Himalayan salt


Place dried, shredded coconut in food processor. Process for about 2 minutes. The mixture should be dry. The mixture should eventually get sticky/oily

When it gets moist, add the rest of the ingredients. Keep processing until almost all wet and oily but a little crumbly.

Place the mixture into your Easter Egg moulds or a tin (and break it all up later into smaller rough pieces.)

Freeze for minimum of 30 minutes.

Then pop out of your mould into an airtight container.

You have just created your very own raw white choc coconut Easter Eggs!

Be sure to store it in the freezer at all times. Must be consumed not long after it comes out of freezer as it will melt quicker than most other chocolate!

For different flavours, you can add any of the following….. Cranberries, finely chopped pistachios, cocoa, mint essence, fresh peppermint, or anything.


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3/4 cup cacao butter melted

2 tablespoons coconut oil, melted

1/2 cup cacao powder

1 teaspoon pure vanilla extract

6 drops liquid stevia

pinch of sea salt

1 tablespoon maple syrup, agave or honey 


2 tablespoons mulberries

2 teaspoons cacao nibs

2 teaspoons pistachio nuts crushed

4 tablespoons chopped macadamia nuts any berries and nuts can be used, but these work beautifully together.



Heat the cacao butter and coconut oil in a pan sitting above a pot of simmering hot water (double boiler,) warm and melt gently and slowly to make sure you do not raise the temperature above 46 degrees celsius which can be measured by it being ‘just’ warm to touch.

Stir in cacao powder, vanilla, sea salt, and stevia. Taste test to see if you want to add more sweeter. 
Let the mixture firm up a little, in the fridge for easier spreading, but keep your eye on it, so it does not set before you spread!

Place baking paper (parchment paper) onto shallow tray.

Mix in berries and nuts. Pour the mixture onto the paper. Sprinkle cacao nibs evenly onto mixture. Place in the refrigerator or freezer until hard.

When you are ready to eat, break into rough pieces and enjoy!
 The remainder must be stored in the refrigerator, so it does not melt. It melts quickly!

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