By Michele Chevalley Hedge, Accredited Nutritionist

Michele Chevalley Hedge is an accredited nutritionist, bestselling author, and keynote speaker. She is the founder of A Healthy View, working with individuals and organisations across Australia to build sustainable health through evidence-based nutrition and positive psychology.

Dark Chocolate Easter Eggs

Still want to get your chocolate fix this Easter but don't want all the nasties? Why not try making your own delicious Easter Eggs to share.

INGREDIENTS

- 150g organic cacao butter
- 150g organic coconut butter, melted
- 1/2 cup organic cacao powder
- 3 tbs organic maple syrup (or liquid sweetener of choice)
- 1/4 tsp organic vanilla powder or
- 1/2 vanilla bean, scraped
- Easter Egg Moulds

METHOD

create a double boiler by placing cacao butter in a heatproof bowl over a pot of simmering hot water.
Pour in the maple syrup and stir frequently with a whisk until the cacao butter has completely melted down and maple has combined. Set aside to cool for 10-15 minutes.
Add the melted coconut butter, cacao powder, vanilla powder and salt to the bowl. Use a whisk to stir all ingredients until well combined and it reaches a smooth, even consistency.
Gently divide the melted chocolate into moulds, tapping the moulds on the bench to release air bubbles.
Carefully place the mould in the freezer for at least 15 minutes, or until completely set.

We borrowed this recipe and photo from our friends at Honest to Goodness https://www.goodness.com.au

Fun Easter Alternatives that don't rely on Chocolate

Raspberry Banana Smoothie

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