Easter is just around the corner, and we love getting in the kitchen with our kids over the long weekend to make Easter-themed food. Use any moulds you have, and for best results, store these in the freezer and eat straight from there!

A wonderful alternative to chocolate eggs for little ones, so they’re not missing out on the fun! And so much goodness in these too, using wholesome ingredients full of protein and good fats!

HAZELNUT & COCONUT CHOCOLATES

Jane Houston

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Course Dessert, lunchbox, Snack

Servings 18 small chocolates

Ingredients

  

1x2x3x

• 1/2 cup coconut oil
• 3 tbsp peanut butter
• 2 tbsp cacao powder or carob for caffeine free
• 1/2 cup pitted dates
• 1/4 cup desiccated coconut
• 1/4 cup hazelnuts

Instructions

 

• Add the pitted dates to boiling water and allow to sit until softened – roughly 10 minutes 
• Add the coconut oil and peanut butter to a small saucepan and melt over a low heat 
• Drain the dates and mash until smooth. Add them into the saucepan along with the dessicated coconut, roughly chopped hazelnuts and cacao powder. Mix well and keep over the heat for a further minute, stirring regularly so that the cacao does not burn 
• Remove from the heat and spoon into your chocolate moulds 
• Place in the fridge or freezer to set 

Notes

Able to be frozen: yes, best kept frozen

* These chocolates are best stored in the freezer and can be eaten from there. They can also be kept in the fridge but are softer in texture – if kept in the fridge, consume within 5 days 

Tried this recipe?Let us know how it was!