Healthy Easter chocolate recipes we love!

Posted: April 12, 2017

With Easter just around the corner, we are super excited about four days off work, lie ins, late breakfasts and most importantly stuffing our faces with chocolate … We’ve rounded up four of the ‘healthier’ chocolaty recipes you could try this weekend, guilt free! Almost….!

Madeleine Shaw’s refined sugar-free Easter Nests!



  • 120g of good quality dark chocolate
  • 1 tbsp. of honey
  • 100g of desiccated coconut
  • 4 tbsp. of almond milk


  • 110g of cacao butter
  • 2 tbsp. of honey
  • ½ tsp of vanilla extract
  • 1 tsp of freeze dried raspberries
  • 1 tsp of finely chopped pistachios


To make the nests: Melt the chocolate and honey together on a low heat, stir in the desiccated coconut and milk, stir well. Mould the mixture into 8 nests. Place in the fridge for 1 hour until set.

To make the eggs: Melt down the cacao butter with the honey on a low heat, take off the heat and stir in the vanilla, divide the mixture into two and place the raspberries in one and chopped pistachios in the other. Pour the mixture into small egg moulds and place in the fridge for 1 hour.

Place the eggs in the nests and sprinkle over some more desiccated coconut.

Vegan aloe vera brownies from One Green Planet!


  • 1 cup sunflower seeds
  • 3/4 cup Thompson seedless raisins
  • 2 tablespoons cacao powder
  • 2 tablespoons aloe vera gel from inside aloe vera leaf


In a blender, blend the sunflower seeds until fine. Add the remaining ingredients to the blender and blend until it clumps together in a dough.  Remove from blender and press into a loaf tray or small rectangle tray. Slice into squares of desired size. Serve immediately.

Raw Chocolate Fudge Balls from Chocolate covered Katie


  • 1 1/2 cups pitted dates
  • 1 tbsp plus 2 tsp cacao or cocoa powder
  • 1/8 tsp salt
  • optional small handful chocolate chips
  • optional cocoa, shredded coconut, melted chocolate, etc.


Combine the first three ingredients (and chips, if using) in a blender and blend until completely smooth. Scoop into a bowl, and freeze until the sticky dough is firm enough to roll balls (a half hour or so). Once balls are rolled—either with your hands or a mini cookie scoop—you can roll in the optional cocoa or coconut, or just eat them plain. I stored leftover raw chocolate fudge balls in the freezer to keep them as firm as possible.

Easy Vegan Chocolate by the Minimalist baker


  • 1 cup finely chopped cocoa butter packed
  • 3-5 Tbsp maple syrup or agave nectar
  • 1/2 cup unsweetened cocoa powder or cacao powder*
  • optional:1 tsp vanilla extract
  • optional:pinch sea salt, plus more to taste
  • optional:cacao nibs, for topping


  1. Arrange 14 mini cupcake liners on a small baking sheet. Set aside.
  2. Add 2 inches of water to a large saucepan and bring to a boil over medium high heat. Then set a medium glass or ceramic mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler”).
  3. To the mixing bowl, add finely chopped cocoa butter and let melt – 2-3 minutes.
  4. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl and set on a flat surface. Also, turn off stove-top heat and set saucepan aside.
  5. Add cacao or cocoa powder, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.
  6. Taste and adjust flavor as needed. I added about 3 Tablespoons agave total and a pinch more salt, but it’s completely up to how sweet you prefer your chocolate.
  7. Carefully pour chocolate into 12-14 mini cupcake liners* (or 7 large cupcake liners) and top with more sea salt or cacao nibs (optional).
  8. Transfer chocolate to the freezer or refrigerator to set – about 10 minutes.
  9. Enjoy straight from the freezer, refrigerator, or at room temperature. Store leftovers in a well-sealed container in the refrigerator for 1 week, or in the freezer up to 1 month.