How to make your own delicious cacao Easter eggs

-Apr 16, Naomi Buff, Nutrition -

With Easter fast approaching, huge chocolate eggs are filling the shelves of supermarkets and other stores, and they can be hard to ignore, especially as a part of their attraction is that they remind most of us of happy childhood memories from this time of year.

Of course, a little of what you fancy does you good. But before buying a processed Easter egg (or associated sweets) which will be packed with refined sugar, preservatives, dried egg whites (which probably didn’t come from free-range chickens), corn syrup, and a variety of other nasties, do stop and think whether it really is something that’s nourishing you or your loved ones. Just one of those 7 oz solid milk chocolate bunnies that are so popular contains a whopping 1100 calories and a mammoth 110 grams of refined sugar.

With all that in mind, why not make your own Easter eggs? It’s simple to do, and they make great presents, plus it’s a brilliant way to keep kids, (and kidults) occupied for an afternoon. Better yet, you’ll know exactly what’s gone into them so you won’t need to worry about unwanted additives. 

This is a great recipe that I love to make with my two children, it’s lots of fun making them and eating them. It can get a little messy but that is all part of the attraction.


Raw Chocolate Easter Eggs




50g raw organic cacao butter
1/2 cup raw organic cacao powder
1 tsp organic vanilla powder
pinch of himalayan salt
2 tbs organic agave or maple syrup


Vanilla Cream filling:
125g cashew nuts soaked for 8 hours
3 heaped tbs coconut butter or organic coconut oil
3 tbs organic agave nectar
1 tsp organic vanilla powder
pinch of himalayan salt




Melt the cacao butter in either a pan over a low heat or in a sealed food bag submerged in a bowl of boiling hot water (this way ensures the cacao stays raw and more nutritious)

Add in the maple syrup and stir well.

Add in the cacao powder, salt and vanilla. Stir until fully combined and totally smooth.

Pour the chocolate into egg moulds (approx 1/3 full) using a spoon or pastry brush coating all the sides of the mould evenly. Make sure you leave plenty of room for the cream filling.

Pop the chocolate into the freezer to set for 10 minutes while you make the vanilla cream filling.

Add all the ingredients of the vanilla cream to a high speed blender and blitz on a medium speed until the nuts have broken down and a smooth creamy consistency forms. You may have to stop and scrape down the sides a few times throughout the process to ensure that you get an even consistency.

Remove the chocolate from the freezer and use a spoon to fill the eggs with the cream. Put back into the freezer for at least an hour.

Remove from the freezer and sit for 10-15 minutes at room temperature before serving.

Makes 6 medium 1/2 eggs (depending on your mould – they all vary).




You can really go to town decorating them. Ice names onto them, add ribbons, bows, pop them in Easter baskets, or bird ‘nests’ and add to a collection of painted eggs as well. Add little pots of blueberries, goji berries and mulberries around the house so that you all have lashings of superfood goodness to nibble on.


Naomi’s TIP:

Try using almond butter to fill your cups in place of the vanilla cream.


Like this recipe? Try Naomi’s Lebanese cauliflower and quinoa salad, Unicorn toast (the perfect Easter brunch) or these easy banana protein pancakes. And these maca energy balls – which are made from medjool dates, maca and cacao – are perfect to wrap up and serve in little baskets as an Easter snack, or dessert.

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