Nothing screams chocolate like Easter. And being sugar free doesn’t mean I miss out on a visit from the Easter Bunny! Today on the blog I’m sharing my recipe for sugar free Easter eggs. And it gets better, they are also dairy free, peanut and jelly flavoured, and bursting with super food goodness.
Healthy chocolate…how does that work?
Unlike processed cocoa used in regular chocolate, these little babies are made with raw cacao (pronounced ka-cow), which is produced by cold pressing unroasted cocoa beans. It is unprocessed, natural and full of goodness. In fact, raw cacoa is one of the world’s richest sources of disease fighting antioxidants, and is scientifically proven to lift your spirits by stimulating the ‘happy hormone’ serotonin…Happy Easter just took on a whole new meaning!
And if you needed any more convincing, removing sugar from your Easter eggs will give you a rich chocolate hit without spiking your blood sugar. And without the addictive white stuff you will be able to stop at one… or maybe two …so those extra Easter kilos will be a thing of the past.
Now I am not going to lie, these sugar free Easter eggs don’t taste like the regular milk chocolate eggs, but if you want a healthier and happier Easter– give them a try!
Sugar Free Easter Eggs
A sweet Easter treat without the sugar!
- ¾ cup of coconut oil
- ½ cup of raw cacao
- ½ cup of all natural crunchy peanut butter
- Teaspoon of vanilla powder (if you don’t have vanilla powder you could use vanilla essence)
- Pinch of salt
- ½ cup of frozen raspberries
- Step 1 Place the coconut oil, raw cacao, peanut butter, vanilla powder and salt into a small saucepan over a medium to low heat.
- Step 2 Keep stirring the mixture until it becomes liquid and the peanut butter becomes smooth. If the mixture begins to bubble, turn down the temperature or take it off the heat for a few minutes.
- Step 3 Add the raspberries and stir until broken up.
- Step 4 Take off the heat and spoon the mixture into Easter egg moulds – the ones I used were 4cm long.
- Step 5 Place in the freezer for at least 15 minutes.
- Step 6 Turn out the chocolate from the moulds and store in an air-tight container in the fridge or freezer.
- Don’t despair if you don’t have Easter egg moulds, just spoon the mixture into small patty cases or ice cube trays.
- Can’t find raw cacao? Check out the health food aisle in your local supermarket.
- Unsure? Make a small batch by halving or quartering the ingredients so you can give them a try.
- If you like this recipe, you’ll love this sugar free chocolate pudding, which is perfect for easter lunch.
Hove you tried sugar free chocolate? Let me know what you think in the comments.