Easter Chocolates with Three Amazing Filling Options


Finally, I am sharing my Easter Chocolates Recipe with you. I have been meaning to do so for over a week now, but I have been away from home for 1 week. I spent the first few days in Byron Bay (for a girl's weekend) and now I am in Brisbane with my family. Yesterday, I was finally was able to complete my easter chocolate recipe testing, then photograph it and finally share it with you.

Last week, over on my Facebook page, I asked for people to share their favourite Easter chocolate flavours. I received tons of responses, which were all amazing. One of the most popular responses was the crunchie Easter egg (which is one of my favourites also). I have tried in the past to recreate the crunchie part, but I have not had success so far. So, that one will need to put on hold till later.

As there were so many amazing requests, I decided to create not one, but three amazing filling options, which are:

1. Raspberry (sugar, dairy and gluten free)

2. Salted Caramel (sugar, nut, dairy and gluten free)

3. Bounty (sugar, nut, dairy and gluten free)

Each of these are fairly easy to whip up. All you need is a high speed blender (or food processor) chocolate moulds and your ingredients and you are good to go. I purchased my moulds from Aldi as I had trouble finding moulds in any kitchen or department stores. You could also use standard chocolate moulds if you cannot find Easter specific one.

Happy Easter!!

Ness xo


Easter Chocolates with Three Amazing Filling Options

Makes 20 small chocolates


Chocolate Coating

  • 1/3 cup coconut oil
  • 2 tablespoons rice malt syrup
  • 1/3 cup raw cacao powder

Filling (3 options)


  • 1/4 cup fresh raspberries
  • 1/8 cup macadamias (or cashews)
  • 1 tablespoon rice malt syrup
  • 1/2 tablespoon shredded organic coconut
  • 1/2 teaspoon coconut oil

Salted Caramel

  • 3 medjool dates, pits removed
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons rice malt syrup
  • 1/2 tablespoons tahini (both unhulled and hulled tahini work)
  • 1/4 teaspoon sea salt


  • 1/2 cup coconut
  • 1/4 cup coconut milk
  • 2 tablespoons coconut oil, melted
  • 1 tablespoons rice malt syrup 
  • 1/8 teaspoon sea salt


To make the chocolate coating, melt the coconut oil in a saucepan on low heat. Once melted, remove from heat, add the rice malt syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through.

Spoon 1/2 teaspoon of chocolate into each mould and coat well. Place into the freezer to set for 10 minutes.

To make the filling, blend chosen filling ingredients in a high speed blender or food processor until smooth. Spoon half the mixture into the moulds, making sure you leave room around the edges. Spoon the remainder of the chocolate into the moulds. Place into the freezer to set for at least 60 minutes.

Remove from the freezer when ready to serve. I also recommend storing in the freezer.

Note: I purchased two Easter chocolate mould sets from Aldi.


Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. She is also the author of the eCookbook, BecomingSweet – say yes to dessert again! Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.


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