Raw Vegan Chocolate: A Guilt-Free Easter Treat

Vegan food is having a bit of a moment on both sides of the Atlantic, in keeping with the runaway success of diets like Paleo which focus on all-natural, non-processed foods. While full-on vegan living isn’t for everyone, so prolific is the trend for raw and natural eating today that there are thousands of neat little recipes we can dip in and out of when we’re feeling like cleaning up our act a little. Raw vegan chocolate is a genuinely tasty alternative to the dairy version we know and love, and it’s super quick and easy to whip up. Here’s a little info on raw vegan chocolate’s key ingredients:


  • Big on antioxidants which protect the our cells from nasty toxins, improving circulation and reducing the risk of heart disease
  • Boosts happy hormone serotonin and other feel-good neurotransmitters. Yippee!
  • Super-rich in minerals: magnesium, sulphur, calcium, iron, copper, manganese and potassium

Coconut Oil

  • A saturated fat, but one that is metabolized very differently to the fats found in steak and cheese
  • Increases the body’s overall metabolism, as fatty acids are more easily absorbed and burned instead
  • Also supports organs such as the pancreas in burning energy
  • Improves digestion and absorption of vitamins and mineralsRaw-Vegan-Chocolate-A-Guilt-Free-Easter-Treat-01


(Makes one Easter Egg)
For the Mould – One Avocado


Raw Chocolate

  • Half cup of melted coconut oil
  • Half cup of cacao
  • Two tablespoons of maple syrup

Chocolate-Caramel Icing

  • Three medjool dates
  • Quarter cup of cashew nuts
  • Two tablespoons of melted coconut oil
  • One-two tablespoons of cacao powder


Melt your coconut oil and mix with the other raw chocolate ingredients in a large mixing bowl. Slice your ripened avocado and scoop out the flesh. Put this aside for making some yummy guacamole later. Pour your chocolate mix into the two hollowed out halves and pop in the freezer for ten minutes to harden.

Combine all icing ingredients into your food processor, blending until creamy-smooth. When your chocolate eggs are hardened in the freezer, gently peel away the avocado skin to reveal two chocolate egg-halves. Ta-da! Spread two tablespoons of your icing mix across the middle of each half of your chocolate egg, then stick them together to create a whole egg. Spread more icing around the sides of your chocolate egg, then pop back in the freezer to harden.

Happy Easter, Sloanies! Let us know your fave Easter treats (both sinful and saintly) in the comments box below. We’re always interested to hear your recipes and holiday entertaining tips, so tweet us @SloaneRanger or tag us in your Instagram snaps of your baking efforts.