How to make wellbeing Easter eggs

Makes 6 whole eggs or 12 halves

Looking to make your own Easter eggs this year? Our dark chocolate egg recipe offers a delicious (and slightly healthier) wellbeing alternative to shop-bought Easter treats.

When it comes to sourcing your chocolate, we love to use dark chocolate. Rich in natural antioxidants and vital minerals including potassium, iron, magnesium and copper, dark chocolate is actually really good for you. What’s more, studies show that dark chocolate’s high-cocoa content may cause an increase in blood circulation to the upper layers of the skin. These added blood vessels can help provide the healthy oxygenation your skin needs to help protect itself and give a youthful glow. We recommend opting for a bar with a minimum of 70% cocoa solids to get the most benefit.

Add an extra homemade touch to your Easter egg recipe by making your own box to gift it in. Using an upcycled egg box is a fun way to give your unsuspecting loved one an indulgent Easter surprise!

Discover more delicious Easter recipes

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Wellbeing Wisdom

  • Dark chocolate is more filling than milk chocolate and reduces cravings for salty, fatty or sugary items
  • Due to its high antioxidant count, dark chocolate may help reduce inflammation, and lower both blood pressure and bad cholesterol

Ingredients

  • 200g dark chocolate, broken into small pieces
  • 75g raw cocoa butter (melted over a bain marie)
  • 300g cashew nuts
  • 600g coconut cream
  • 9 tbsp coconut oil
  • 1 vanilla pod, seeds
  • 6 tbsp stevia sugar, powdered
  • 1 jar orange curd

You will need

  • Silicone egg mould

Method

  1. Start by soaking the cashews in cold water for two hours.
  2. Melt the chocolate in a bowl over a pan of boiling water. When it has melted, coat the inside of each mould with the chocolate and place in the freezer until solid (approx. 20 mins).
  3. Next make the mousse: strain and blend the cashews with the melted cocoa butter and coconut cream until smooth. Add the melted coconut oil, vanilla and stevia sugar and blend until it reaches a velvety texture. Pour the mixture into the prepared chocolate egg moulds and leave to set in the fridge for 2-4 hours.
  4. When the mousse has set, spoon out a small hole in the centre of the egg and fill with an orange curd ‘yolk’, before putting back in the fridge for the curd to harden slightly.
  5. Use some of the leftover melted chocolate as glue to stick the two halves of the eggs together, working carefully so as to keep the yolk intact; brush the edges of both halves and stick together before placing back in the fridge for one hour to set.
  6. Store in the fridge and serve in an upcycled egg box.