White Chocolates for Easter – Bunnies & Eggs | raw vegan

white chocolates easter bunnies and eggs

While Easter is just around the corner, it’s time for some chocolate, don’t you think? At least that’s what the food industry is trying to tell us, this time of the year (again!). Supermarket shelves are packed with all kinds of Easter chocolate eggs and bunnies. But who needs store-bought mainstream chocolate, when you can make a healthier version of delicious white chocolates with just two ingredients at home.

In one of my latest blogposts I shared my favorite recipe for white chocolate. I realized that some people couldn’t or didn’t want to eat nuts, so this one’s for you.

When I was a kid, white chocolate was my favorite. In fact, white chocolate isn’t even considered chocolate since it doesn’t contain any cacao powder. My recipe doesn’t either and thus isn’t real chocolate, which makes it seem like white chocolate again (I mean the real unreal chocolate…are you still able to follow?). I think I can get a pass with that. Plus: “frozen coconut butter” doesn’t sound as appealing, does it? But that’s basically (or should I say amazingly?) what it is.

You can buy coconut butter, which btw is NOT the same as coconut oil, or simply make it yourself (see notes). This main ingredient mixed with a sweetener like maple syrup is literally all you need to satisfy a white chocolate craving. It gets even better if you add some vanilla and a pinch of salt to bring out the sweetness.

Extra tip: I made some of them with half white and half dark chocolate, as you can see in the pictures. This turned out to be the most delicious thing ever! Head over to my recipe for dark chocolate and try it yourself.

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
Ingredients
  • 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
Instructions
  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
  • You'll also need any kind of chocolate mold (I use silicon molds because you can just pop the chocolates right out of the mold)
  • For homemade coconut butter, simply add 1 cup of shredded coconut to a food processor and blend until it reaches a creamy consistency, up to 5 minutes. Make sure to scrape down the sides every so often and that your food processor doesn’t get too hot (in case it does, just pause for a few minutes)

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