So the Easter bunny is on his way and as you may know by now I am a self confessed chocoholic so Easter is a very exciting time of year for me. However, I have been quite particular about the Easter egg I want this year much to my boyfriends annoyance. It’s a Booja Booja one which is full of organic truffles, they are dairy free, gluten free, soya free, vegan and raw however even if you couldn’t really care less what kind of ‘free’ your chocolate is, you MUST try Booja Booja truffles! Your heart may melt!
So if you can’t get your hands on a Booja Booja or you want to be a little more health conscious this Easter then I have come up with a little version of my own. You might have never thought to make your own chocolates before and to be honest I always assumed it would be a bit of a faff but this recipe couldn’t be simpler. They taste pretty delicious and the frozen raspberry in the middle is the perfect amount of sweetness to compliment the raw cacao.
4 tbsps ground almonds
2 tbsps raw cacao powder
2 tsp maple syrup
2 tbsps melted coconut oil
You also need an ice cube tray, the best is to get a bendy one and you can get them with nice shapes such as hearts and shells if you like. 🙂
Simply combine all your ingredients except the frozen raspberries and then pour into your ice cube tray with a little space from the top, then place a little frozen raspberry in the middle of each one. Freeze for 15/20 minutes and then enjoy my lovelies!
I really do love to hear from you so let me know if you try making these by leaving a little comment below. Happy Hoppy Easter!
Love, Lottie x