Raspberry & Almond Healthy Easter Eggs

Raspberry & Almond Healthy Easter Eggs

Say hello to the most amazing, delicious and nutritious easter eggs. You can make the chocolate coating for this by using melted dark chocolate (good quality – I recommend Ombar) or by making your own using my healthy cacao butter recipe below.

Who said you can’t enjoy Easter in a healthy and delicious way? I really, really, really hope you LOVE these as much as I do. They have past the taste test with my friends and family and past the aesthetics test on Instagram too with my followers. You will need an egg mould to make these, I got mine from the pound shop (bargain).

To store – you can keep them in the freezer for at least a month (I’ve tried and they were absolutely fine) or store in the fridge for a few days (probs 3 days).

If you do make them, please tag me in your posts on Instagram I’d love to see your creations and use the hashtags #staceyhogan #happyandhealthy 🙂

Healthy Easter Egg Recipe Stacey Hogan

Ingredients (Makes 3 eggs/6 half eggs):

For the chocolate: 

100g cacao butter
1-2 tbsp. cacao powder
4 tbsp maple syrup or honey

120g dark chocolate, melted

For the filling:

4 heaped tbsp. almond butter
150g frozen raspberries, slightly defrosted and mashed
75g rolled oats
55g desiccated coconut
2 tbsp. maple syrup or honey


1. Place the cacao butter, cacao powder and maple syrup in a saucepan and gently melt on a low/medium heat. Once completely melted coat your egg moulds in it then place in the freezer to set (about 1 hour). It needs to be quite thick, if you find it’s too runny, add a bit more cacao butter.

2. The raspberries should be slightly defrosted (enough so you can mash them) you can run them under warm water to do this quickly, then drain. Mash the raspberries, then mix with the oats, coconut and maple syrup until fully combined.

3. When the chocolate has set, remove from the freezer and fill half of them with the raspberry mixture, and the other half with almond butter.

4. Scoop out the middle of each egg and fill the raspberry ones with almond butter and the almond butter ones with raspberry.

5. Place back in the freezer to set, then keep refrigerated. The eggs will stick together easier once slightly defrosted. Gently place two halves together and wet the tip of your finger. Run your finger around the crack of the egg to seal.

Love from Stacey xx

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