Raw Health Easter chocolates


Approx 28 chocolates, dark and white

You will need a silicon chocolate mould for this recipe


For the dark chocolates (makes approx. 14 chocolates):

130g Raw Health very cherry chocolate
1 tbsp Raw Health coconut oil

For the white chocolate (makes approx. 14 chocolates):

100g cacao butter
40g cashew nuts
3 tbsp Raw Health honey
1 tsp vanilla extract

For the filling (makes enough for approx. 7 chocolates, easily doubled/ tripled):

2 tbsp Raw Health nut butter of choice
1 ½ tbsp Raw Health honey

Optional add-ins:

Chopped pistachios, or any other nuts
Freeze dried raspberries or strawberries


For the dark chocolate:

Break the chocolate up into small pieces and put it into a heat proof bowl with the coconut oil. Melt it gently in a bain marie, stirring so that everything comes together smoothly. Take off the heat and leave to cool for about 5 minutes.

If you are filling the chocolates, use a teaspoon to drop enough chocolate into your mould to fill about ¼ of the way up (the amount will differ depending on how big your moulds are). Pick the mould up and tip it around carefully so that the chocolate lightly coats the outsides of the moulds. Put the mould in the freezer, making sure it is standing upright on a level surface, for about 10-15 minutes until set.

Meanwhile, make the filling by stirring together the nut butter and honey.

Take the mould out of the freezer and use a teaspoon to drop a small blob of the filling into each mould. Fill the rest of the mould up with the remaining melted chocolate and put back in the freezer to set.

Once completely hard, turn the chocolates out of the mould. Best kept in the fridge if not eating right away. Take out of the fridge for about half an hour before serving.

If you are not filling the chocolates, simply fill the moulds up with the melted chocolate and freeze until hard.

For the white chocolate:

Break the cacao butter up into small pieces and put it into a heat proof bowl. Melt it gently in a bain marie then take it off the heat and leave to cool for about 10 minutes.

Put the melted cacao butter into a high-speed blender with the cashews, honey and vanilla and blend until completely smooth. Taste for sweetness. If you do not have a high-speed blender you may need to soak the cashews overnight to soften them.

Follow the steps above depending on whether you are filling the chocolates or not. We scattered a few chopped pistachios and freeze dried raspberries into the bottom of the moulds before filling to add some colour and a nice flavour. 

Windmill products used in this recipe