Make your own raw chocolate mini Easter eggs

Make your own raw chocolate mini Easter eggs

Learn how to create your own bespoke raw chocolate mini Easter eggs for yourself or a loved one this April

Join Rebecca from vegan pop up Willow and Dove and me, Susan Hart nutrition coach to learn how make raw chocolate from 3 simple ingredients.

vegan chocolate egg

The Easter event will take place at my cookery school in West Bridgford, Nottingham on Tuesday, April 11, 2017 from 6:00 – 7:15 PM

  • How to create your own raw chocolate from scratch at home with minimal equipment and experience
  • The differences and benefits of raw chocolate over commercial chocolate
  • Customise your chocolate eggs with a variety of freeze dried fruits and nuts
  • Take home Easter Eggs in your own customised packaging PLUS mini starter kit to get you started creating your own chocolates at home

All this and lots of tasting too for £25.  click on our eventbrite link to book your place

willow & dove chocWe welcome any questions you may have about the evening:  07946 301338

and look forward to welcoming you this April.

Easter chocolate

For more healthy eating advice please visit my website

IMG_0896Easter will soon be upon us and our love of chocolate can be indulged, but why should the children be the only ones to have a sweet treat.  Try these delicious  dark cacao coconut bites.  Fresh coconut is very low in cholesterol and sodium. It is also a very good source of potassium and Manganese, which are needed for good heart health and healthy bone structure.  The oats are high in soluble fibre which helps to regulate blood sugar and the flaxseeds which are a good source of Omega-3 essential fatty acids are good for heart health .


However a word of warning; coconut it is also very high in saturated fat so make only small bites and eat only eat one or two.  But enjoy!

Coconut bites makes 25, 45 calories each

1 cup (100g) raw grated coconutIMG_0947

¼ cup (50ml) coconut oil

½ tsp vanilla extract

2 tsp ground flaxseeds

2 tbls golden syrup or argave

2 tbls unsweeteded cacao or cocoa powder

50g porridge oats


 Now for the complicated bit!

Place all the ingredients into a bowl and mix thoroughly

Shape into bite sized balls (x25) or put into moulds and place in the fridge to firm up  – preferably overnight


You can then cover them in melted dark chocolate and put back in the fridge to set.  But they are equally delicious as they are

If all of that seems too much like too much hard work then invest in some really good dark chocolate.  conscious chocAt the moment one of my favourites is ‘Conscious’ chocolate; hand –made vegan chocolate bars