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

• Cook Time: 30 minutes
• Total Time: 30 minutes
• Yield: 45 Mini eggs 1x

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Description

Sugar free easter eggs that are dairy free, peanut and jelly flavoured, and bursting with super food goodness. 

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Ingredients

Scale 1x2x3x

• ¾ cup coconut oil
• ½ cup raw cacao
• ½ cup all natural crunchy peanut butter
• Teaspoon vanilla powder/essence
• Pinch salt
• ½ cup of frozen raspberries

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Instructions

• Place the coconut oil, raw cacao, peanut butter, vanilla powder and salt into a small saucepan over a medium to low heat.
• 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.
• Add the raspberries and stir until broken up.
• Take off the heat and spoon the mixture into Easter egg moulds – the ones I used were 4cm long.
• Place in the freezer for at least 15 minutes.
• Turn out the chocolate from the moulds and store in an air-tight container in the fridge or freezer.

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Notes

• 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 make my Sugar Free Easter Eggs remember to share them with me on Instagram. I love seeing and sharing your creations. Plus, one lucky reader each month will win their own You Totally Got This grocery bag. You can find me @youtotallygotthis  – don’t forget to set your account to public and use the hashtag #youtotallygotthis so I can find you.

P.S – Now you’ve got your sweets sorted, get dinner sorted too! Grab your FREE quick and easy weeknight dinner plan right here.