Raw Easter Chocolate Treasures


These Raw Chocolates were very easy to make, healthy, and are just the sweetest gift!


Dairy free, soy free chocolate chips

1/3 cup pecans

1/8 cup coconut oil

1/8 cup almond butter

1 to 2 tbps shredded coconut

1 1/2 tbps honey

1 1/2 tbsp maple syrup

1/4 tsp vanilla/ vanilla bean if you have it

1/4 tsp sea salt


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Blend pecans until it is almost a powder consistency. You can keep it a little more chunky if you prefer. Add in all other ingredients. Blend until it is smooth and creamy. You may add in additional or extra of any desired ingredient.

Store in fridge until it is hardened (at least 20-40 min)

Melt chocolate over lowest temperature. When fully melted poor a tiny spoonful into tiny cupcake papers. Roll filling mix into a small ball.  Place it in the middle, and top it with a little more chocolate to cover the filling.

When you’re finished with them all, sprinkle a tiny bit of sea salt, and coconut on top of each.


Store in Refrigerator to cool. Take them out of fridge 10-15 minutes before eating, to allow the filling to moisten.



Made with love by Sonya ♥

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