Why not make your own Easter eggs this year? These raw chocolate eggs are not only refined sugar free, they are stuffed with a dreamy coconut filling that you would never guess is good for you.


Bounty Filling (makes approx 20 Easter Eggs)

  • 3 cup shredded coconut
  • 3/4 cup of Raglan Coconut Yoghurt (any flavour you like!)
  • 3/4 cup of coconut oil
  • Or make different batches to create different coloured filling! (eg Mango & Turmeric for orange, Boysenberry for pink and Blackcurrant for purple)

Raw Chocolate

  • ½ cup cacao butter melted, approx. 115g
  • ½ cup raw cacao powder
  • ¼ cup maple syrup


  1. To make the bounty filling, combine all ingredients in a large bowl and mix till well combined. It should hold together when pressed but still feel a little on the wet side
  2. Roll little easter eggs
  3. Freeze for a couple of hours till firm
  4. To make the chocolate, melt all ingredients over a double boiler at a low temperature and stir to combine. Ensure all ingredients are room temperature and that no water gets into your chocolate, otherwise it will seize. Transfer to a small but deep dish
  5. Dunk the eggs in the chocolate with a fork to coat and place on a tray lined with baking paper. Freeze to set then enjoy, or go for a second coat!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

More Recipes

  • Peanut-coconut curry (v, gf, df, rsf)
  • Red Velvet Beetroot Cake (df, gf*)
  • Mini vegan lemon pound cakes (gf, df, v)
  • Triple-Choc Fairtrade Banana Cake