This recipe is part of our Natvia Easter Collection.
It’s the most chocolatey time of the year – EASTER! It can be hard to stay sugar-free during one of the sweetest times of the year. Dessert treats full of sugar are sure to be on the menu as are the stacks of chocolates usually full of refined sugars. Well not this year! Our collection of Easter recipes will ensure you stay clear of all the refined sugars without having to comprise on any of the festive flavour.
An Easter staple is, of course, the Easter egg. We’re not giving this treat up, instead, we’re using refined sugar-free dark chocolate and turning this recipe vegan AND gluten-free! Have
You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection
Melt the chocolate and pour into the chocolate egg moulds chill until the re is a 2cm lip which has formed around the edges of the egg mould
Scoop out the middle of the eggs, leaving the 2cm border. Clean the edges to with a soft dry cloth and place in the refrigerator to chill
Combine the Natvia, coconut cream and vanilla in a small bowl and mix until combined.
Separate the mixture into 2-3 bowls and put 1-3 drops of food dye of your choice in each. Stir to combine.
Dollop the mix into 1 half of the set egg moulds
Heat the oven to 50C and place an oven tray inside to heat up. Remove and place the empty matching half of the egg onto the tray for a short period of time to melt the edges slightly. Firmly press together the 2 halves until it has stuck together. Chill.