Clean Chocolate Easter Eggs

Clean Chocolate Easter Eggs

10 small eggs

This is one for all your chocolate egg-addicts out there. We know who you are – the people for who Easter isn’t Easter without chocolate eggs.

We feel that just because you’re not a fan of cane sugar and crazy additives doesn’t mean you need to miss out. That’s why we’re giving you these Cleaner Chocolate Easter Eggs – our version of clean Easter chocolate.

But it would be wrong to think of these as just some kind of kooky “replacement” for Easter eggs – we think these are better than anything you’ll get in the shops, even if we do say so ourselves 😉 Our office was evenly divided about which was the best filling, so our only advice is to make all three and decide for yourself!

This recipe can be a little fiddly, especially when it comes to assembling the eggs. Don’t be disheartened though because the rewards are well worth it. And if they don’t come our perfectly the first time plus it gives you a great excuse to make all 3 fillings! 😉

Happy Easter everyone 🙂


Image: Photographically

1 lot Clean Chocolate

Chili Chocolate Filling
1/4 cup Pureharvest Coco² Original,
1/2 tsp Chili powder
Raspberry Ripe Filing
60 g raspberries
1/2 cup desiccated coconut
2 tsps Pureharvest Coco² Original,
Bounty Filling
3/4 cup desiccated coconut
3 tbsps Pureharvest Coco Quench,
1 tbsp Pureharvest Rice Malt Syrup,
1/4 tsp vanilla powder
pinch of salt

Make the Clean Chocolate according to our recipe or melt the chocolate. Once it's ready, spoon about a tsp of the melted chocolate into each mould. If you are making 10 small eggs, you will need to make 20 egg moulds as each mould is half an egg.

Gently swirl around until all sides of the mould are evenly coated. Place in the freezer to set while you make the filling of your choice. Each of the options below makes enough to fill 10 small easter eggs.

Chili Chocolate Filling
Melt the COCO² Original in a double boiler along with the chili powder, stirring continuously until just melted. Remove from heat and allow to cool slightly before filling.

Raspberry Ripe Filling
Place all ingredients into a food processor and blitz until well combined.

Bounty Filling
Place all ingredients into a food processor and blitz until well combined.

Once you have your chosen filling ready and the chocolate moulds have set, remove the chocolate from the freezer and spoon in 1/2 tsp of filling into half of the egg moulds. Place back in the freezer to set, approximately 20 mins.

Once set, the eggs are ready for assembly. Remove from freezer and while still hard, pop the egg halves out of the mould. To stick them together, gently run your finger around the edge of the eggs to melt the chocolate, then softly push the two halves together. It's best to handle the eggs as little as possible so that the heat from your hands doesn't make them start to melt.

Although the eggs are relatively stable at room temperature, we recommend storing them in the fridge or freezer.


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