3 Ingredient DIY Easter Eggs

I love making my own chocolate eggs and treats at Easter time.  Even before we had allergies and intolerances in our house I used to like melting chocolate buttons and setting them into molds.  I regularly make my own chocolate so that I can control the amount of sweetener added.......my teeth tolerate very little of any kind of sweet stuff, even some fruits! It has taken a while but I finally have my son eating my home made chocolate too, mind you I did have to up the sweetener initially to get him hooked.  Our Wide Bay Kids had fun helping make our own chocolate easter eggs, we thought you might like it too. This is a simple recipe that doesn’t require much preparation. You can share your home made easter eggs with us, we would love to see what you create – use the hashtag #widebaykidseaster and we will share your creations.

Here is the recipe that I originally made in my sweet tooth days.  I now use much less sweetener, you may wish to add more or less depending on your taste buds.

3 Ingredient DIY Easter Eggs

Ingredients:

100g grated cacao butter

80g coconut syrup/maple syrup/honey or sweetener of your choice

60g cacao powder

Method:

I grate my cacao butter because it makes it much quicker and easier to melt.

I use a Thermo Chef to make my chocolate but you could do it on the stove top or in the microwave.

I put the grated cacao butter into my Thermo Chef on speed 1 at 50 degrees for about 1 minute until it has melted.  If your're doing it on the stove top or in the microwave melt over a medium heat.

I then add the sweetener and cacao and mix it on speed 3 for about 1 minute.....and that's it!

Pour chocolate mix onto molds and freeze. 

You can get all of the ingredients needed to make this chocolate at Nanna's Pantry.  The Cacao butter is about $50 a kilo but you do only need 100g!  I prefer to freeze this chocolate, I love the snap it has when frozen.  It is not as stable at room temperature as normal chocolate is but my son has a piece in his lunch box everyday and it still holds it shape.  I got my silicone molds at Spotlight and am very happy with their quality.  I have also seen them at Kmart and The Reject Shop.

Variations:

Caramello Chocolate -  I stumbled across this by accident, its so easy.............just don't mix the sweetener into the chocolate mix too well so that it remains in its original state and does not dissolve.  I was so excited by this result.

Peppermint or Orange Chocolate - I've added orange oil to this mix and it is super nice.  Peppermint oil would also work really well, just a few drops is all you'd need.

Chocolate Bark - Instead of putting the chocolate in molds pour over a lined baking tray, sprinkle with coconut, nuts, dried fruit and the like.

Coconut Oil Version - You could also make this chocolate substituting coconut oil for cacao butter.  I would add a little bit of vanilla bean powder to the recipe though if you do.

Chocolate Coating - You could coat fruit such as figs, dates or sultanas in the chocolate mixture minus the sweetener and refrigerate so that it sets on the outside.

I'd love to hear if you give any of these recipes a go.  Let me know what you think in the comments below.