Step aside Cadbury, there’s a new bunny in town! I hope everyone had a very Happy Easter, and got to enjoy some time with your family and celebrating what this amazing holiday is all about. I am moving to Charlotte this weekend, so it was really nice to spend some time with my family and friends before I leave. We had some friends over on Saturday night and I was really craving some Easter treats. I was really excited to find this Paleo Chocolate Bunny recipe from What the Fork Food Blog. You guys, this recipe is FANTASTIC! You all know I’m a huge “real chocolate” lover, and these adorable and delicious bunnies are as real as it gets, and even more tasty than the chocolate Cadbury bunnies that are so big this time of year ( I know we all remember getting those in our Easter baskets as kids). I personally was never a huge fan but I always tried to eat them anyway….I maybe could get through an ear or two before I gave up.
My entire family was really impressed (as was I) of how yummy these were. Kids and adults will love them! Plus, they are adorable. My grandmother left my Mother and I a lot of cake and sweet molds that are great for things like this. I used the Easter bunny tin, but since it was made for suckers that use a thicker chocolate like White Chocolate, they were difficult to remove from the pan. I recommend getting something a little deeper like the one that the original recipes uses here.
I love that they are so naturally sweet and literally just melt in your mouth. Also, the coconut gives it a nice texture and I’m all about that crunchy chocolate. Warning though, only remove them from the freezer when you want to eat them. They melt almost immediately. I wouldn’t recommend trying to put them in someone’s Easter basket….talk about a mess.
Everyone loves Easter because all of the treats and family time, but we should remember the reason for this day always. Our amazing savior performed a miracle that words cannot even describe. His love for us is so profound and I am striving to honor him more than I do. You could even do these chocolate treats in cross molds or something like that for a church event; any type of Easter themed mold will work!
Though you can make this recipe using a microwave, I love using my Wilton chocolate melting pot. It works so well, and you don’t have to radiate your good ingredients and remove all the nutrients from them. I am obsessed with mine! Also, my favorite raw cacao right now is Healthworks Cacao. It’s so rich, and a great superfood to incorporate into your daily routine.
- ¼ C. coconut oil
- ¼ C. palm shortening
- ½ tsp. vanilla extract
- 2 T. honey
- ½ C. raw cacao (or cocoa) powder
- pinch of sea salt
- Stevia (to taste)
- shredded coconut (optional)
- Place your chocolate mold on a flat sheet pan and set aside.
- If using a chocolate melting pot, turn your pot to "melt" and add your coconut oil and shortening. When melted, add honey.
- Stir in vanilla, cacao, and salt. Sweeten more with Stevia if needed.
- (If using a microwave, melt the coconut oil and shortening in a microwave safe bowl in the microwave at 50% power for 45 seconds. Stir well and continue to melt at 50% power in 15 second intervals until melted.
- Stir in the honey, mix well, and heat for 10 seconds to help the honey incorporate.
- Add the vanilla, cacao/cocoa powder, and salt.)
- Mix really well then, using a spoon, pour the chocolate into your silicon molds.
- Sprinkle the chocolates with shredded coconut if desired.
- Place the mold/pan in the freezer and freeze until solid, about 15 minutes or overnight. Carefully remove the chocolates from the mold and store in an airtight container in the fridge or freezer until ready to eat.
If you get a chance to try this recipe, make sure to tag me on Instagram @adancersplate or #embraceyourplate so that I can see your delicious Easter treats!