White Chocolates for Easter - Bunnies & Eggs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

These two-ingredient white chocolates aren't only healthier than store bought, but also very quick and easy to make. Make them any type of shape you want, any time of the year, though. 

Course: Dessert
Servings: 15 Pralinen
Author: Mina
  • 5 tbsp coconut butter see notes
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract) optional but highly recommended
  • a dash of salt optional
  1. Melt the coconut butter over a simple double boiler. Add all the other ingredients and mix to combine.

  2. After adding cold maple syrup, you will end up with a rather firm consistency which makes it easy to press the mixture into the molds. If you want to make them half white, half dark, fill the molds only half way.

  3. Place in the freezer while preparing the dark chocolate. Fill molds up with dark chocolate and put back into the freezer for about 20 minutes to harden.

  4. Store in the freezer (or at least fridge) as they will melt at room temperature.

Recipe Notes