Real Dark Chocolate Easter Crème Eggs

Easter Creme Eggs 3I know that you will have all been hoping and waiting for these delectable little Easter treats, but I’m sure that many of you have seen the story about little Mavi that I have shared through our Go Fund Me page. If you haven’t, my dearest friends, who I hold very close to my heart and are like family to me along with all their extended families, very suddenly lost their precious 2 1/2 year old son in a tragic farm accident last Tuesday 15th March in rural NSW. It has been such an incomprehensibly sad time for my dear friends, for their extended family and for us as friends. The pain that we are feeling is nothing compared to their grief…we are just with them in spirit through tears and many many prayers.
Maverick Here is a picture of our beautiful most treasured and loved beyond measure Mavi.
Setting up the Go Fund Me page has taken up a large amount of my time and I apologise for getting this to you a little later than usual. But losing a child would have to be one of the worst possible things to go through in life, and as a friend you just want to be there to help, in some kind of small way. We have been thoroughly amazed to see the support network that have rallied behind them to ease their burdens slightly by generously donating to their fund. Between it being aired on the local TV station later this week and their local bank running a fundraiser too, it’s been truly wonderful to see that Aussie spirit of lending a helping hand so evident! If you feel compelled to donate or share please please do so. You can donate easily on the site or scroll to the bottom to copy and paste the link to share. Thankyou thankyou thankyou!

I truly hope that you will take the opportunity to create these beautiful little treats with your children over the coming Easter holidays. Make these together, cuddle your children extra tight, and nourish their hearts, minds and bellies.

I pray you have a safe, healthy & happy Easter and I send much love from my family to yours. Gabrielle xx

*****************A little about the Chocolates*****************************

With chocolate made from scratch from real ingredients these Easter eggs are the perfect treat to pull out and enjoy with your families this Easter.

I have this long time dream of one day being able to visit one of the amazing chocolate making establishments around the world. Perhaps the Callebaut factory in Belgium (right now I send so much love to all those that have suffered enormously over there….just such a sad world!!!) or some of the amazing places where chocolate is made in Switzerland or over Europe.

But for now having a go at making my own will have to suffice. Of course some of the steps like refining the chocolate to improve the taste and texture (called ‘Conching’) are quite tricky to do at home.
But hey this chocolate is real, without being loaded with unneccesary chemicals, preservatives and loads of sugar. This chocolate is good for your body, and is completely guilt-free.

When you buy a block of chocolate from the shops you’ve probably noticed that it has 3 big ingredients. Cacao paste (aka cocoa paste, cocoa mass, cocoa liquor), Cacao butter or cocoa butter, and sugar. So here I’m using cacao paste from Maretai Organics and Cacao Butter to make a great homemade version without all the added nasties. Cacao paste already has cacao butter in it, which is the fat, so unlike other raw chocolate recipes I use less cacao butter in a recipe that uses cacao paste to begin with.

My chosen sweetener that I use here is Coconut Nectar. You can substitute with coconut palm sugar however the mouth feel of the coconut nectar is just that much smoother and the overall texture of the chocolate is just sensational!

Easter Creme Eggs 2For the filling of these eggs, I’ve used a product called Coconut Paste. It’s not coconut butter, it’s finer and runnier, yet super duper creamy, smooth and just incredible. I buy the Loving Earth , I think it’s the best out there! The filling is dairy free, almost like a light caramel or a condensed milk in texture and then once set in the eggs in the fridge it turns fudgey and delightful.

If you don’t want to join these eggs together, you can just place some filling in the prepared chocolate shells and then once set in the fridge cover with chocolate to set. Up to you.

As much as I think making the chocolate from scratch is a whole lot of fun, if you can’t source the products in time for easter just do them at a later point over the holidays or use a good quality dark or organic chocolate. Enjoy!

Real Dark Chocolate Easter Creme Eggs
Yields 16
Deliciously creamy guilt free healthy Creme Easter eggs.
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Prep Time
35 min
Cook Time
5 min
Total Time
40 min
Prep Time
35 min
Cook Time
5 min
Total Time
40 min
  1. Chocolate
  2. 150g Cacao Paste (I use Maretai Organics)
  3. 50g Cacao Butter
  4. 60g Coconut Flower Nectar or Coconut Palm Sugar
  5. 1/2 tsp Vanilla Powder
Creme Egg Filling
  1. 200g Coconut Paste (I use Loving Earth brand)
  2. 100g Coconut Nectar
  3. 100g Coconut Milk
  4. 2 tsp Vanilla Extract
  5. Extra Coconut Paste for drizzling
  1. To make the chocolate place the cacao paste & cacao butter into the Thermomix bowl and mill 10 Sec/Speed 9.
  2. Add the coconut nectar and vanilla and melt and mix 5 Mins/37°/Speed 2.
  3. Pour the chocolate into a bowl and set aside for about 5-10 minutes to thicken slightly.
  4. Dampen a small piece of paper towel and wipe out the easter egg moulds with a little macadamia or rice bran oil. This will help the chocolates to release easily and also to give them a nice gloss.
  5. Pour the chocolate into medium easter egg moulds and swirl around until coated. Place in the fridge to set for about 5-10 minutes before repeating this step 2-3 times to get a good layer of chocolate in each mould. You may like to do this with a small paint brush to make sure you are getting a really even thick coating. Using a pastry scraper or a ruler drag across the chocolate to ensure a clean edge everytime you add a layer.
  6. You will need a total of 32 chocolate egg halves, so you may need to do this several times depending on how many moulds you have.
  7. Whilst your chocolate is setting, make the creme filling. Place the coconut paste, the nectar, coconut milk & vanilla into the Thermomix and mix 10-15 Sec/Speed 3. Set aside until ready to use.
  8. Gently un-mould the egg halves, being careful not to over handle as the heat from your hands will melt the chocolate. Place a small spoonful of the filling into each of the halves, levelling them off at the top. Sit the halves on a tray and carefully place them into the fridge to set for about 20 minutes or until the filling has hardened.
  9. To stick the two edges together, heat a baking tray slightly then place the halves briefly onto the tray to heat, then gently push the edges together, running your finger around the entire edges to seal properly.
  10. Place back into the fridge to set firm. You can serve them at this point or you can drizzle with a little extra coconut paste for a decorative finish.
Kitch'n Thyme

Orange Cinnamon & Coconut ‘Hot Cross Bun’ Chocolates

Hot Cross Bun Chocolates

I just had to do something really chocolatey for Easter!! I can’t help myself creating! I wonder if there is some name for that problem! haha

These are really simple to make! You will need my Coconut Butter for these!

Hot Cross Bun Chocolates 2

And it’s a bit kitch with the crosses but how cute! Dont’ they just look adorable!

All grain free, dairy free and refined sugar free! Enjoy!

Orange Cinnamon & Coconut 'Hot Cross Bun' Chocolates
Yields 14
These are a cheeky little chocolate take off of a Hot Cross Bun! With lovely Cinnamon & Orange Easter flavours that are sure to delight! You'll need my Coconut Butter to make these!
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  1. 200g Coconut Butter
  2. 3 Tbsp Coconut Cream
  3. 2 tsp Maple Syrup
  4. 20g Orange Juice
  5. 1 tsp Orange Zest
  6. 1/4 tsp Cinnamon
  7. 100g Organic Dark Chocolate (70%)
  1. 50g Coconut Butter
  2. 2 tsp Maple Syrup
  3. 3 Tbsp Coconut Cream
  1. To make the chocolates place all the ingredients except for the chocolate into the mixing bowl and mix 10 Sec/Speed 4.
  2. Place into the fridge for 30 mins -1 hour to chill. Once chilled sufficiently, roll the mix into 14 even small bit sized balls.
  3. Break the chocolate into small pieces and mill 10 Sec/Speed 9. Then melt the chocolate 2 Mins/50°/Speed 2, scraping down the sides of the bowl closer to the finish time.
  4. Pour into a shallow bowl and dip the chocolates one at a time into the chocolate to thoroughly coat, before placing onto a baking paper lined rack or tray to set. You can place them in the fridge to set a bit quicker.
  5. Once the chocolates are set, place the coconut butter, maple and coconut cream into the Thermomix and mix 10 Sec/Speed 3-4.
  6. Place into a piping bag fitted with a plain nozzle and pipe little crosses on the chocolates. Place back into the fridge to completely set, then transfer into an airtight container.
  1. I couldn't find all my piping bags when I made these, so I popped the icing into a little glad bag and cut a little hole off one corner and used that to pipe the crosses! Little more rustic but still works a treat!
  2. Don't forget you'll need my Coconut Butter to make these!
Kitch'n Thyme

Easter Egg Icecream Cakes – Chocolate, Date & Ginger Cake & Coconut Ginger Icecream

Easter Egg Icecream Cakes plate up
I came up with these little beauties a few weeks ago! I’d had some silicone easter egg moulds in the cupboard for a long time and I suddenly looked at them and just knew I needed to create some beautiful thing with them!!

Icecream Cakes 3

My mind started wandering and I went through many different options! Suddenly my mind flicked to icecream and I had a massive lightbulb moment of something Icecream Cake!! I got busy in my kitchen creating and what I came up with was delicious! I was/am thrilled!

Ice Cream Cakes lighter

I wanted to make them grain free, paleo, dairy free, refined sugar free, yet full of love and Easter cheer! Of course the obvious flavour at Easter is chocolate so I wanted to have a hint of that, but also something to lighten it up a little! So that’s why I’ve gone with the coconut icecream, and those warm flavours of ginger and chocolate to compliment!Easter Egg Icecream Cake close up

You can drizzle them with some raw chocolate or organic dark chocolate for a little extra decadence!

Ice Cream Cakes iced

I hope you enjoy them as much as we will be this weekend! Happy Easter

Easter Egg Icecream Cakes
Serves 12
Dairy-free, grain-free, sugar-free Easter Egg shaped Icecream Cakes! Something a little different for your easter spread!
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Coconut & Ginger Icecream
  1. 400ml Coconut Cream
  2. 400ml Coconut Milk
  3. 80g Coconut Sugar
  4. 4 Organic Egg Yolks
  5. 1 tsp Vanilla Essence
  6. 20g Glace Ginger
Chocolate Date & Ginger Cakes
  1. 100g Dates
  2. 2 tsp Baking Soda
  3. 80g Almond Meal
  4. 60g Arrowroot
  5. 20g Coconut Flour
  6. 20g Cacao Powder
  7. 2 Tbsp Coconut Sugar
  8. 4 Large Organic Eggs
  9. 100g Coconut Oil
  10. 60ml Coconut Milk
  11. 40g Glace Ginger
  1. Place the coconut cream and milk, along with coconut sugar, eggs and vanilla into the Thermomix and cook 8 Mins/90°/Speed 4.
  2. The mixture should be thickened slightly (enough to coat the back of a spoon). Pour into a bowl and place over an icebath to coo,l before placing the mixture into a a shallow container. Cover and place into the freezer for 3-4 hours or until firm but not completely frozen.
  3. Place the ginger into the bowl and chop 5 Sec/Speed 5. Set aside.
  4. Remove from the freezer and cut into small cubes. Place into the mixing bowl and blend for about 20 Sec/Speed 9. Scrape down the sides add the reserved ginger and whip a further 10 Sec/Speed 4.
  5. Spray out 2 x 6 hole (1/3 cup capacity) silicone Easter Egg moulds with coconut or olive oil then pour the icecream into the moulds and freeze for a further 1-2 hours or until firm. Remove from the moulds once frozen and place into a suitable container and place back in the freezer until ready to serve.
  6. Wash out the moulds to bake the cakes in.
  1. Preheat the oven to 160°C.
  2. Place the ginger into the mixing bowl and chop 5 Sec/Speed 5. Set aside.
  3. To make the cakes, place the dates into a small bowl covered with boiling water and add 1 tsp of the baking soda. Leave to soften for 5 minutes.
  4. Place the flours, 1 tsp baking soda, cacao powder, sugar, eggs, coconut oil and coconut milk into the mixing bowl. Mix 10 Sec/Speed 6. Scrape down the sides of the bowl.
  5. Drain the dates of the excess water and place into the mixing bowl. Process a further 10 Sec/Speed 6.
  6. Add the ginger and process 5 Sec/Speed 6/Reverse.
  7. Place 2 x 6 hole silicone easter eggs moulds onto a large baking tray. Spray the moulds with coconut or olive oil spray. Pour the batter evenly into the 12 easter eggs moulds (1/3 cup capacity each).
  8. Bake the cakes at 160°C for 20-25 minutes or until cooked through.
  9. Once cooked, leave to cool in the moulds for 10 minutes before transferring to a wire rack to cool completely.
  10. Once the cakes are cooled, slice off the uneven edge so you end up with a flat surface and a 1/2 egg shape from the mould. Reserve those pieces for crumbling onto the plates.
  11. To assemble the cakes, crumble the reserved bits of cake onto plates and top with 1/2 icecream egg, flat side up. Then place 1/2 a cake egg on top of the icecream. You can serve as is or pour over a little organic melted chocolate (if not strictly Paleo) or homemade chocolate.
  12. I like both options! You really see the pretty pattern on the cakes without the melted chocolate, but having the melted chocolate also is very yummy!! So up to you!
Kitch'n Thyme