Easter Chocolates
About the recipe
There is something so fun about making themed food with kids at Easter, and these little homemade chocolates are such a lovely way to join in the excitement without relying only on store-bought eggs. They still feel special and festive, especially when poured into Easter moulds, but they are made with simple ingredients that also bring in some nourishment. With healthy fats from coconut oil and nut butter, a little protein, and natural sweetness from dates, they are a more balanced option that can still feel like a real treat.
These are also a great one to make with children over the long weekend. Little hands can help stir, sprinkle, and spoon the mixture into moulds, which makes the whole activity feel just as fun as eating them. We also love that they can be kept in the freezer and enjoyed straight from there, making them a handy make-ahead option to pull out whenever you need something festive. For little ones who may not yet be having chocolate eggs, these can be a sweet way to help them feel included in the Easter fun.
Age Appropriate:
From 2 years+ due to whole nuts and cacao (caffeine). If serving to younger children, ensure the hazelnuts are very finely chopped or ground, and only offer if all ingredients have been introduced safely.
Safety Note:
If serving to children under 3 years of age, avoid using small, firm moulds that create solid chocolate egg shapes, as these can pose a choking risk. Instead, opt for flatter shapes or slightly larger, thinner pieces that are easier to manage and break apart safely.
Storage for freezer and fridge:
Store in an airtight container in the freezer and enjoy straight from frozen for best results. They can also be stored in the fridge, but they will be much softer in texture. If kept in the fridge, consume within 5 days.
Ingredients
1/2 cup coconut oil
3 tbsp peanut butter
2 tbsp cacao powder or carob powder for a caffeine-free option
1/2 cup pitted dates
1/4 cup desiccated coconut
1/4 cup hazelnuts
Method
- Add the pitted dates to a bowl and cover with boiling water. Leave to soften for roughly 10 minutes.
- Add the coconut oil and peanut butter to a small saucepan and melt gently over a low heat.
- Drain the dates and mash until mostly smooth.
- Add the mashed dates to the saucepan along with the desiccated coconut, roughly chopped hazelnuts, and cacao powder or carob. Stir well to combine, keeping the saucepan over a low heat for another minute, stirring regularly so the cacao does not catch or burn.
- Remove from the heat and spoon the mixture into silicone chocolate or Easter moulds.
- Place in the fridge or freezer until set.
- For best results, store in the freezer and eat straight from there.
Ingredient Swaps
Peanut butter can be swapped for almond butter, cashew butter, or sunflower seed butter if needed.
Hazelnuts can be replaced with other nuts such as almonds or walnuts, or finely chopped seeds for a nut-free option, keeping in mind this will change the flavour.
Cacao powder can be replaced with carob powder for a caffeine-free version.
Coconut oil is best for helping these set firmly, so it is not recommended to swap.
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