The best antidote to the waves of sugar and junk that floods our kids over Easter.

Easy, insanely good homemade raw Creme Eggs that are the perfect Easter treat that’s full of goodness and makes a great activity to boot!

The creamy centre takes no time to whizz together so melting a choc bar down instead would make this a 10 minute job that little ones love helping with. Buying mini moulds means no fuss popping out chocolates like ice cubes. But making the chocolate, if you fancy, is just a question of stocking up on cacao butter and powder. And then it’s also a melting job that couldn’t be easier.

This cashew creamy custard is so good we had it with everything even warmed it up and put it on pancakes. A protein and mineral rich decadence wrapped in delicious cacao, packed with antioxidants. I’d make as many as you have space for, as they seem to vanish in seconds.

My three can’t get enough.


Cashew vanilla Creme:

  • 1 Cup cashews soaked in water for 1-2 hours, rinsed
  • 1/2 lemon juiced
  • 1 tsp Vanilla bean paste or powder
  • 2 tbsp Maple syrup

Blend for 2/3 minutes til v smooth and creamy. Add splashes of milk to thin if needed. Stores well in a jar in the fridge – make extra and use this with anything and everything.


  • 1 Cup Cacao Butter
  • 1/3 cup Cacao Powder
  • 6 tbsp brown rice syrup (or maple)
  • 1 pinch Maldon sea salt

Melt cacao butter in bowl over simmering pan of water. Remove from pan, whisk in powder then syrup to taste. Pour chocolate into egg moulds. Freeze. After 7 minutes pour/scoop the soft middles back into choc bowl and add teaspoons of creme filling. Freeze for another 5 minutes. Pop 1/2 eggs out and refill moulds w chocolate and do the same again, when they are done sandwich them together with the other halves. Store in the fridge, if you have any left.

You can also wrap them in tin foil papers and use them on your egg hunt!

By Lizzie King

Instagram: @lizzieloveshealthy
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