Baby Led Feeding White Chocolate Bunnies and Milk Chocolate Easter Eggs.

I am so beyond excited to finally have a valid reason to share this recipe with you all….EASTER!!! I gave up eating sugar over a year ago and to be honest I dread the thought of this holiday. The temptation of eggs everywhere you look and my children just seem to accumulate way too much sugary treats for my liking. Little Oscar is almost two and so impressionable, what the older kiddies eat, he wants to eat so I wanted to create something that the entire family would love, would be really delicious and most of all, healthy, in true Baby Led Feeding style.

I had been experimenting with cacao butter with a multitude of ingredients in the search for a whiter, more milky favourite chocolate and these little bunnies are my ultimate winner. They are creamy, chocolatey and loved by everyone but especially Oscar.

I found the Easter Egg moulds in my local supermarket for less €5 but you can use any mould. The egg is hallow like a proper Easter egg and this takes a little time. Just paint the inside, freeze & repeat until you get it to the thickness you require. Mine took 4 go’s You can also just fill the mould and stick each side together with some melted chocolate to save on time.

One of the great things about this chocolate is that once it sets it remains solid at room temperature. We are away this week on holiday and my little babies Easter basket looks the same as when we left home. I can’t wait to see his little face on Sunday morning!

Wishing you all a super lovely healthy chocolate filled Easter,

Aileen and Oscar xoxo

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • N/A
      • TOTAL TIME
      • 10 minutes
      • SERVES
      • 4 Baby Easter Eggs

What goes in...

  • 100g Cacao Butter
  • 120g (1/2 Cup) Tahini
  • 1 Tablespoon Natural Vanilla Extract
  • 2 Tablespoons Maple Syrup
  • Optional Beetroot Powder for decoration

How to make it...

  1. Bring a saucepan of water roughly 1/4 full to a boil and then turn to a simmer.
  2. Add the cacao butter to a glass bowl and place over the water to melt making sure none of the water gets into the butter. It is important to remove the bowl from the heat altogether once the butter has melted as overheating will destroy the good properties of the butter.
  3. Whisk in the maple syrup, vanilla, and tahini until the mixture is completely smooth and creamy.
  4. Pour the mixture into some sweet moulds or alternatively line a tray with some cling film and pour your mixture in.
  5. Place the chocolate in the fridge for about 2 hours to set or if you are like me and can’t wait stick it in the freezer for 20 minutes.

To make the milk chocolate see recipe here (just leave out the Goji Berries)

  • HELPFUL TIP - Storage

    Store in an airtight container in the refrigerator.

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