Raw Chocolate Caramel Easter Egg Recipe April 02 2015

Easter! Its the season of all things chocolatey and sweet, and a sign that we have made it through the depths of winter (and for some of you valiant lot, Lent) Therefore we must be joyous, and embrace spring with welcoming arms and, here’s hoping a few less layers of clothing! 

But why should we jeopardise all that healthy eating you’ve been doing in order to shift those extra Christmas pounds? For just a few (too many) sickly sweet chocolate eggs? Yes I admit easter egg chocolate is like no other but once I found out the health benefits of raw chocolate and how good it could taste, there was no going back. I have the perfect recipe to keep you on track and allow you to join in on the fun of easter!

A bit about Raw cacao.

It contains a plethora of health benefits and body enriching nutrients! If you thought being healthy meant giving up this food group (yes, I do consider chocolate a necessary food group!) then think again! One of my favourite minerals that raw cacao contains is magnesium which is responsible for maintaining a healthy nervous system and aiding sleep its also a must for any anxiety sufferers as it relaxes the muscles. Its not a fallacy that it helps make us feel better, Phenylethylamine and Serotonine levels in chocolate have been proven to improve our mood. These compounds are present in individuals that are relaxed, cheerful and creative. Its also a surprisingly great source of dietary fibre. I wouldn’t substitute it for your usual serving of veggies at dinner, but it helps to stimulate the bodies digestive enzymes, so perhaps that small square of chocolate after dinner isn’t such a bad idea?
Now, lets get one thing straight. The cacao I am talking about is chocolate in its purest form, unprocessed and naturally sweetened. It isn’t unfortunately at all present in those laptop size slabs of chocolate flavoured sugar and milk you can get for £1 almost everywhere! Raw chocolates do tend to be a bit on the pricey side, but you can make it yourself at home easily and it's fun! If you grab yourself some reasonably priced and very cute little moulds you can turn your kitchen into a mini chocolate factory this easter weekend! Kids and adults alike will love making these, and its also a great way to experiment with exciting flavour combinations and shapes! Oh, and you can feel oh-so virtuous about eating these eggs! They don’t spike blood sugar levels like commercial chocolate, and you can’t eat quite the quantity of it either because of its richness! Which simply means you get to enjoy these little treats for longer, that’s hoping you don’t have too many hungry little monkeys lurking about! The lime and chilli egg is a great present for a serious chocolate lover, and kids will love to munch on the mini eggs!


Lime chilli egg with mini eggs filled with a salted tahini caramel



Raw chocolate

• 1 bag (roughly a cup) of melted cacao butter

• 1 tbsp coconut oil

• 1 cup raw cacao powder

• 2 tbsp date nectar (or coconut sugar/maple syrup)

• 1/2 tsp ground cinnamon

• 1 tsp vanilla extract

*optional add-ins for large egg*

Juice of 1 lime & 1/2 tsp chilli flakes/cayenne


Tahini caramel

• 1tbsp white tahini (available in all large supermarkets!)

• 2 tbsp date nectar (or coconut/maple)

• 1/2 tsp vanilla extract

• pinch quality sea salt *please add this it MAKES the whole thing work!!!!



  1. Melt the cocoa butter and coconut oil in a pan / double boiler (please don't microwave if you can help it!) then add your sweetener.
  2. Remove the heat and add in the cacao powder, vanilla and cinnamon and whisk well until it becomes smooth and velvety! Have a little taste here, to check the sweetness.
  3. Fill the little moulds about 1/3 full and then pop into the freezer to set.
  4. If you are flavouring your large egg now add the lime juice and chilli to the remaining mixture and paint the remaining chocolate pix onto your large egg and place into the freezer.
  5. While you are waiting for them to set, make your caramel by combining all of the tahini, syrup vanilla and salt in a small bowl and mix well until it becomes sticky and thick (and actually looks like caramel!!!)
  6. After about 15 - 20 minutes, remove the moulds and pop them out of their cases. Now you can use the caramel to stick the sides together. You won’t need too much here as it will get a bit sticky on the outsides! Place them back into the freezer to set.
  7. Once your large egg is set you may need to melt a little of your remaining chocolate scraps again to ‘glue’ the two sides together. I also used a little drizzled over as a decoration! Put these back into the freezer for the last time to set completely.
  8. This can be stored in the fridge or freezer until you are ready to enjoy, although I dare you to leave it any longer than an hour!


Robyn Kennedy