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Raw chocolate Easter eggs by the wonderful Clare Keylock

Lucie Carr

Posted on March 30 2015

Clare, a new friend of The Wee Department Store, is mummy to four little ones: 3 boys and 1 girl.

This is her first post as TWDS resident monthly food blogger and we are soooooo lucky to have her sharing her child friendly cooking ideas and amazing photography.

Here’s a shot of Clare and her 4 gorgeous children.

Clare has a passion for wonderful, nutritious, wholesome food. Her philosophy is to try and put a healthy meal on the table for her children. In our busy crazy lives nowadays, it’s hard to have the time and energy to do this. We all find it a huge challenge!

Follow her on her constant quest to find these delicious, healthy recipes for her family, with a little fun along the way.

Take it away Clare…

Raw Chocolate Easter Eggs

With Easter just around the corner I thought it would be fun to cook some ‘healthier’ treats with the children for the big day.

My children adore chocolate Easter eggs (Sssh, so do I, who doesn’t?) but let’s be honest most of them are full of sugar, additives and goodness knows what! They often leave you feeling tired, lethargic and after that sugar rush make you crash back down to earth with a big bump!

I’ve been really inspired by the launch of all the beautiful new cookery books and blogs that give wonderful alternatives using superfoods, raw and wholesome produce; all that are so much better for you and work with your body.

The children were so excited when I told them we would be making chocolate eggs this month. So with four little ones up for the challenge we set to making some scrumptious treats.

Raw milk chocolate:

The beauty of making food from scratch is seeing what goes into it. These raw chocolate recipes are so simple and the smell that fills your kitchen is out of this world!

An added bonus was that the children loved seeing what went into making chocolate and we had so much fun.


All finished with a little Easter egg hunt at the end, perfect!

Here’s what you need to start making your Raw Chocolate Easter Eggs:


  • 100g raw cacao butter
  • 50g organic coconut cooking butter/oil (I used the butter with no coconut taste)
  • 150g raw cashews
  • 75g maple syrup
  • 55g raw cacao powder
  • 1 tsp. vanilla extract
  • pinch of salt

To make chocolate orange favoured eggs, add a few drops of orange extract at the end and stir to combine.

Melt the cacao butter and coconut oil in a bowl over some water on the hob.

To preserve the nutrients in the butter keep the temperature very low so that it melts very slowly.

Whilst the butter and oil is melting prepare the cashews.

Place in a food processor and whizz until they are ground.

When the oil and butter has melted pour the liquid into the processor with the rest of the ingredients.

Once the mixture is nicely combined, pour or spoon into the egg molds.

Leave a little chocolate back if you want to make solid eggs. Put in the freezer to set. To set completely I found it is best to leave them for around 45 minutes.

If you would like to make a complete solid egg using both halves you will need to chill them as normal (for around 20 minutes). Once set, remove from freezer and from the mold and spread some of the remaining chocolate on to one side of the egg.

Stick the two halves together and then place back into the freezer to set.

Easy chocolate caramel eggs:

Again these are super quick to make. I used the above recipe for the chocolate; I also tried this without the cashews. Without the cashews the chocolate resembles more of a dark chocolate taste. The cashews definitely make it creamier and similar to milk chocolate.


Chocolate recipe as above.


  • 75g pitted medjool dates (soaked in warm water, then drain)
  • 3 tbsp. maple syrup
  • Sea salt if you want a salted caramel taste

Drain the dates and then whizz in the blender with the maple syrup until you have a nice smooth consistency.

Spoon the chocolate into the egg mold; use a small amount to coat the mold.

Tilting the mold to make sure the chocolate coats the sides.

Freeze for 10 minutes.

Once set remove from the freezer and spoon a small amount of the caramel on top of the chocolate. Spoon the chocolate over the top of the caramel covering completely.

Place back into the freezer and freeze for around 45 minutes.

These make fantastic gifts; I wrapped them with a little cellophane and used a pretty tissue paper to make them look like sweets.

We also found some Easter lolly molds, which also worked really well.

What Evie wore…

If you haven’t already notcied the lovely Evie was wearing Tootsa Macginty Denim Dress, Indikidual Leggings, Indikidual Dress and Kidscase Tights. 

All images and food ideas from food blogger and photographer Clare Keylock.




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