Why not make your own chocolate this Easter? It’s healthier and can be a fun activity if you have kids or even for yourself! Considering we are also being encouraged to stay in doors at the moment it is also something to keep you occupied and prevent you from having to go Easter egg shopping! Plus, it tastes great 🙂




  • 1 cup cocoa butter
  • 1 cup cocoa powder
  • 1/4 cup rice malt syrup
  • 1 tsp vanilla
  • 1/2 cup almonds, roasted and chopped


  1. Melt cocoa butter over low heat in a saucepan, ensuring you stir regularly
  2. Remove from heat and mix in cocoa, vanilla and almonds
  3. Leave to cool slightly until it starts to thicken (until it reaches the thickness of the syrup you will be using)
  4. Stir in the syrup and mix well. Ensure not to get any water in the mixture.
  5. Pour the mixture into moulds of choice (bunnies?) or pour onto a baking paper lined tray
  6. Place in the freezer for at least 2 hours to set
  7. Remove from moulds or if using the sheet pan – cut into pieces
  8. Store in refrigerator for up to 2 weeks or keep in the freezer

Options: Get creative and choose different add-ins such as chilli and sea salt, mint or orange extract, honeycomb pieces etc.

Enjoy and Happy Easter

Kasey Boorman



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