Healthy Creme Eggs
Recipe type: Sweet Treats
  • 6 tbs melted coconut butter, halved into 2 small dishes
  • ¼ turmeric powder
  • ¼ tsp natural sweetener of choice (I used @absolute_organic brown rice syrup)
  • ¼ tsp pure vanilla extract
  • 1 x 100g chocolate bar – I used a mix of @origin & @loving_earth
  1. Crack chocolate into a tempered glass bowl on top of a small saucepan filled with water over a low-medium heat. Stir until it melts, then turn the stove off – chocolate will stay nice and runny.
  2. Grab silicon egg moulds and a small paintbrush, paint the inside of moulds with melted chocolate. Place in freezer to set. Do this 3-4 times to build a nice, thick choc eggshell.
  3. When last coat of chocolate is completed, create coconut butter in a high-speed blender OR melt by placing the jar of it into a small bowl of boiling water – coconut butter must be runny. Divide into two small bowls and add turmeric + vanilla extract to one of the bowls, mix well. Leave to harden while you add ¼ tsp of natural sweetener to the other bowl of coco butter, mix well.
  4. Take choc coated molds and fill ⅓ of each egg with the white coconut mixture. With your hands, gather a small amount of yellow coconut mixture and roll into a sausage-like shape, place into each white mixture (you’re creating the ‘yolk’ of the egg, so you know what to do!). Leave a small gap at the top, enough to place melted chocolate in to seal eggs. Once eggs are filled, place in the freezer to set.
  5. Remove and fill remaining gaps with chocolate OR pop all from their molds, take your paintbrush and dip it into melted chocolate to paint seams of each egg – ‘glue’ the two halves together. Hold and paint around seal again with more melted chocolate. Place carefully back into the freezer – ready in about 20-30 mins!
Recipe by Danielle Shine at