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RECIPE
4 INGREDIENTS4 STEPS1HR

Homemade Dark Chocolate Easter eggs

4.0
1 Ratings

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I'm scientist and mum to 'Roo' and 'Pickle' and spend many hours in my kitchen experimenting with food to create exciting healthy ... recipes.
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Learn how easy it is to make your own free-from chocolate to use in homemade chocolates. This chocolate is gluten-free, dairy-free, nut-free, soy-free, refined sugar-free, and fructose-free.

SideChef tip: we recommend using the Panasonic 4-in-1 Microwave Oven to make this recipe, click here to find out more.
1HR
Total Time
5MIN
Active Time

Free From Fairy

I'm scientist and mum to 'Roo' and 'Pickle' and spend many hours in my kitchen experimenting with food to create exciting healthy ... recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
3 Tbsp
Cacao Butter
or Coconut Oil
1/3 cup
Cacao Powder
1/2
Vanilla Bean Pod
seeds only
1 Tbsp
Rice Syrup
or to taste
or Sweetener of Choice

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Nutrition Per Serving

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CALORIES
102
FAT
8.0 g
PROTEIN
1.4 g
CARBS
5.7 g

Cooking Instructions

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Step 1
Melt the Cacao Butter (40 gram) in a microwave or in a bowl over a pan of boiling water. If using a microwave, heat for around 30 seconds and stir before continuing until molten.
Step 2
Scrape the seeds out of the Vanilla Bean Pod (1/2). Add them to the Cacao Powder (40 gram) and Rice Syrup (2 1/2 teaspoon) and stir well to combine.
Step 3
Pour into moulds and place in the fridge (or freezer if you're in a hurry to eat them) to set. Let set for an hour.
Step 4
Serve chilled. Keep in an airtight container in the fridge.

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Nutrition Per Serving
Calories
102
% Daily Value*
Fat
8.0 g
10%
Saturated Fat
4.8 g
24%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
5.7 g
2%
Fiber
0.4 g
1%
Sugars
1.8 g
--
Protein
1.4 g
3%
Sodium
2.3 mg
0%
Vitamin D
--
--
Calcium
24.4 mg
2%
Iron
3.1 mg
17%
Potassium
150.8 mg
3%
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