Every Easter is a battle of not giving in and eating my entire stash of Easter chocolates in one go. If you can relate to this, simply change up your chocolate game to avoid the guilt! Here’s a tried and true raw chocolate recipe that can be whipped out at Easter as well as Valentine’s day.

As we all know, cacao is antioxidant rich and provides a little kick of magnesium to boot. It is also a source of caffeine and can increase histamine so if you are sensitive to either of these, take it easy on the chocolate front this Easter. If not, you have the all clear to practically bathe in this chocolate.

Ingredients

• 1 cup of raw cacao butter or raw, extra virgin coconut oil (or 1/2 cup of both)

• 1/4 cup raw cacao powder

• 2-4 tbs of honey, maple syrup or rice malt syrup. Start with 2 tablespoons and add more as desired. I prefer maple syrup!

• Mix-ins: chopped raw nuts, freeze-dried berries, nut butter, celtic sea salt.

Method

1. Melt the cacao butter/coconut oil in a glass bowl or jug that is sitting in a shallow pot of boiling water on low heat. Be careful not to get water in the bowl or let the mix overheat (it should be just melted - not hot).

2. Stir in the raw cacao powder and maple syrup mixing until smooth. Gently pour the mix into silicon ice cube molds or cupcake patties. I often spread out the chocolate onto baking paper to make a flat chocolate ‘bark’ which can be broken up into chunks later.

3. If using, add your mix-in to the molds or on top of the bark.

4. As soon as possible, move the choc into your freezer to set.

5. Once set (about 25 minutes), store in an airtight container in the fridge or freezer.

These will satisfy even the deepest, darkest chocolate craving…

Tip: Don’t leave these out overnight for an Easter hunt as they will most likely melt!