Food / 2 April, 2019 / My Baba

Natasha Corrett’s Raw Chocolate Eggs for Easter

The perfect fix for any chocoholic! Enjoy experimenting with mould shapes – we love eggs at this time of year – and with different flavours. A little drop of peppermint, orange or ginger essence can make a world of difference to the taste. Of course, chocolate is not only for Easter – you can use this recipe year round whenever you want an intense and chocolatey treat.

Makes 24


  • 225g (8oz/1 cup) raw cacao butter
  • 12 tbsp raw cacao powder
  • 130g (4½oz/? cup) agave syrup
  • ½ tsp vanilla extract
  • 1 drop of flavoured essence (optional)


Melt the raw cacao butter in a heatproof bowl over a pan of simmering water or in a bain marie. Allow it to cool for about 10 minutes then add the cacao powder and mix in. Once incorporated add the agave, vanilla and flavoured essence, if using. Pour the chocolate into whatever silicone moulds you’re using and put straight into the freezer for 30 minutes or until set.

Pop them out and keep in the fridge. Serve chilled.


Raw cacao has one of the highest sources of vitamin K, which is essential for the absorption of calcium into your bones.


If you want to colour layers of your chocolate or speckle the eggs just do one layer of colour, put back into the freezer to set for 20 minutes then layer with another colour and repeat the freezing until you’re happy with the result.

Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published by Jacqui Small, £25.

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