Mel Christensen

Mel Christensen

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Chocolate Easter Bunnies - *Vegan, Refined Sugar Free, Dairy Free, Gluten Free, Egg Free

Chocolate Bunnies

Chocolate Easter Bunnies

*Vegan, Refined Sugar, Gluten and Dairy Free!


  • 180g stevia-sweetened dark chocolate, broken into squares.   (I use “Well Naturally” brand available from most Coles and Woolworths stores in the health food section – the Orange flavour is my favourite,  but mint chip, cherry and plain will all work well here.)
  • 40g virgin coconut oil
  • 35g unsalted almonds, roughly chopped
  • 20g unsalted pistachios (hazelnuts are an excellent alternative!)
  • 15g shredded coconut
  • 20g craisins (or raisins/sultanas)
  • 30g dried pitted cherries (or dried blueberries)

*PLUS Chocolate Moulds – This quantity was enough for me to make two 10cm x 6cm x 5cm bunnies plus 6 small half eggs



  1. In the top of a double boiler, melt your chocolate.  (Or,  if you have a Thermomix place the chocolate pieces into mixing bowl and grate 10sec/speed8.  Scrape sides of bowl, add coconut oil and melt 2-3 mins/50C/speed 3)
  2. Once melted, pour a little in each mould to just cover the surfaces for a nice outer appearance.
  3. To the rest of your mixture add the remaining ingredients and blend gently until just combined.
  4. Once blended pour into moulds and set!  It’s a good idea to bang them down on the bench top a few times before they go into the fridge to ensure the melted chocolate has evenly covered the surface of the mould.
  5. Refrigerate for at least an hour or until set firmly.
  6. Pop out of moulds, wrap in cellophane and give … Or grab a knife and get stuck in to it!  YUM!!!