our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start

Creamy Chocolate Cashew Bunnies

Dairy Free Egg Free Gluten Free

Easter is synonymous with chocolate, especially chocolate eggs. These days there are a few healthier options to choose from in health foods stores and speciality shops, however nothing beats home-made chocolate… not only is it free from nasties and you get to control how much sugar is added, it is also a fantastic activity to share with the whole family. This year we have gone the extra mile, and created a chocolate egg with a delicious cashew cream filling that everyone can enjoy! The chocolate alone can be added to any mould, try a combination of bunny rabbits and eggs for a real Easter treat.



1/2 cup organic cocoa butter, melted
1/2 cup cacao powder
2-3 tbs raw honey
1/4 tsp vanilla bean paste or 1/2 tsp vanilla extract
Pinch of Himalayan rock salt (optional)
Cashew Cream Filling:
1 cup cashews, soaked for at least 30 mins
1 -2 tbs maple syrup
¼ tsp vanilla extract
¼ cup + 2 tbs coconut milk
1. Fill a medium sized pan with 2 cups of water and place over medium heat.
2. Place the cacao butter in a small glass bowl and place in pan. Make sure there is enough water to cover base of pan and surround glass bowl.
3. Allow cacao butter to completely melt and then stir in cacao powder, honey, vanilla and salt and mix together until a smooth consistency is reached.
4. For the filling, place the cashew nuts, vanilla, maple syrup and coconut milk into a high-speed food processor blend until smooth and creamy.
5. Pour a thin layer of the melted chocolate into the Easter themed moulds.
6. Next add 1-2 tsp of cashew cream to moulds and top with another layer of melted chocolate.
7. Place moulds in freezer to set for 1-2 hours, then carefully remove the chocolate from the moulds and store in an airtight container in the fridge.

For a school friendly version replace cashew cream filling with the following: 1/2 cup strawberries, 1/2 cup raspberries, 1 tbs chia seeds, 1 tbs raw honey, 1 tbs coconut cream, ½ tbs coconut oil and ½ tsp vanilla extract. Place all ingredients into a small saucepan and bring to the boil. Simmer for 10 mins, then add to a blender and blend until smooth. Place in the fridge to cool down and use as a filling for chocolate Easter eggs. Storing and Serving Leftovers: Serve immediately, store in the fridge for up to 2 weeks or freeze for up to 4 months.

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