These raw organic Chocolate Orange Easter Eggs are really simple to make and a great natural alternative this Easter. If you don’t have orange oil handy during an international crisis (understandable!) you could make just chocolate eggs but I would recommend adding a tablespoon of maple syrup or an extra drop of the vanilla extract to sweeten them up a bit. Please feel free to get in touch about substituting any other ingredients for things you already have at home.
1 cup raw organic cacao powder
1 cup raw organic coconut oil
1 tsp organic vanilla extract
2 drops organic wild orange essential oil*
1 pinch organic sea salt
*make sure to use a food grade oil as not all essential oils are safe to be ingested. You can purchase the one I used here.
Soften the coconut oil in a small measuring jug or bowl over a bowl of warm (not hot) water. Once liquid add the vanilla extract and orange essential oil. Next slowly stir in the cacao powder. Add a small pinch of organic sea salt. Mix well.
Cut the avocados in half lengthways, remove the stone and spoon out the flesh. For this recipe we will be using just the skins, as natural Easter Egg moulds. For ideas to use up the avocado flesh see here or here.
Rub a small amount of coconut oil on the insides of the avocado shells to line them and carefully spoon in the chocolate orange mixture. Sit the shells on a plate in the fridge and allow to set for 90 minutes.
Once hard remove from the avocado shells using a warm spoon and enjoy!