If you’re looking for a healthy Easter egg for your kids – or indeed for yourself – then these mango and coconut creme eggs are perfect. They’re free from refined sugar and dairy and while, to be honest, they don’t taste anything like a Cadbury’s Creme Egg they do taste pretty incredible and my kids love them. I didn’t mind giving them more than one as I knew that as treats go these are pretty healthy, and even little S, who is now 26 months, was allowed one. I was inspired to make these after my free from fruit and nut chocolates went down so well.
The kids are definitely looking forward to Easter this year, and while they will be getting some “normal” chocolate I would rather they didn’t have too many so I’m sure I’ll be making another batch or three of the fruit and nut chocolates as well as these creme eggs.
Do you like the gorgeous slate plate that I’ve used in the photos of these healthy Easter eggs? I was sent this to use in my food photos by Slate Plate.** They’re designed for cheese boards but can be used for displaying any food. They have little acrylic feet that protect your surfaces and are dishwasher friendly. They’re based in the US but ship internationally.
Here’s how to make raw vegan mango coconut creme eggs:
NB: the quantities below are pretty tiny and make enough for ten eggs but it’s very easy to scale up if you want to make more. You will need a silicone mould.*
- 50g cocoa butter
- 1 heaped tbsp raw cacao powder
- 1 tbsp maple syrup - more if you want a sweeter chocolate
- 1/2 tsp vanilla extract
- 1 tbsp coconut cream (the solid white part at the top of the tin - you can put the can in the fridge overnight to help it solidify if it's warm in your kitchen)
- 1/2 tsp maple syrup
- 20g mango
- Place about 5cm of water in a small saucepan and bring to the boil. Reduce the heat to a simmer, then place the cocoa butter into a heatproof bowl and place it over the water - it shouldn't actually touch the water.
- Allow the cocoa butter to melt and them remove from the heat.
- Carefully add the maple syrup and vanilla extract and whisk in.
- Next pour in the cacao powder and whisk that in until smooth.
- Pour a little of this chocolate mixture into each egg shape on your mould. Take care not to overfill. Tilt slightly so that the chocolate coats the base of the egg. Place in the fridge for an hour to set. Reserve the remaining chocolate.
- Meanwhile prepare the filling. In a small bowl mix the coconut cream and maple syrup together with a fork. Mash the mango until you have a rough purée.
- Remove the mould from the fridge. Carefully spoon in a tiny amount of coconut mixture and an even smaller amount of mango purée.
- Pour over the remaining chocolate mixture. You may need to re-heat it slightly if it has set in the bowl.
- Return to the fridge for at least a couple of hours, or overnight and allow to set completely.
- Carefully remove from the moulds and store in an airtight container in the fridge for a few days.
* This post contains affiliate links meaning that if you buy something after clicking on a link on this post I get a small commission.
** I was sent a slate plate to try out for free. All opinions are my own and I received no other payment for the post.