Raw Chocolate Easter Eggs

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Contributed by: Honest to Goodness Community

Serves: 24 chocolates depending on moulds

Time: 30 minutes

Who doesn't love chocolate...especially at Easter time! Make your own delicious raw chocolates knowing your treats have no nasties added! Simple and easy to prepare. For proper "raw" chocolate, use a food dehydrator set to 38°C to melt everything down.

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Who doesn't love chocolate...especially at Easter time! Make your own delicious raw chocolates knowing your treats have no nasties added! Simple and easy to prepare. For proper "raw" chocolate, use a food dehydrator set to 38°C to melt everything down.

More Information >>

PRODUCT INFORMATION

Ingredients

250g organic raw cacao butter
100g organic raw coconut oil
300g organic raw agave syrup or preferred sweetener
10 tablespoons organic raw cacao powder

method

  1. Place cacao butter and coconut oil in a heatproof bowl over a pot of simmering water. Slowly melt them together, stirring frequently to combine.
  2. Add the agave syrup/sweetener and the cacao powder to the bowl.
  3. Stir frequently until all ingredients are fully combined. (You can use a whisk to help bind the ingredients completely)
  4. Place some chocolate moulds onto a tray, and once the chocolate mixture is ready pour it into the moulds.
  5. Carefully place in the freezer and allow to set for at least 15 minutes, or until completely set.
Tips
-Adjust the amount of sweetener to your taste.
-Add chopped organic nuts, dried druit or coconut for tasty flavour variations!
-Never use wooden spoons for preparation as they hold moisture and water, which is not good in this mixture. 
-Use this mixture in easter egg moulds, bonbon moulds or even ice cube moulds. You could also use it to make "Chocolate Bark".
-You can use this recipe to coat cakes or ice creams.
-For proper "raw" chocolate, use a food dehydrator set to 38°C to melt everything down.
Vegan
Vegan
Dairy Free
Dairy Free
Raw
Raw
Paleo
Paleo
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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