Easter Chocolate Bunny





10 min


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Easter Chocolate Bunny

  • 1/4 cup Coconut oil
  • 1/4 cup Tahini
  • 2 tbs honey
  • 1/4 cup raw cocao
  • handful cashew - chopped/smashed
  • 1/4 cup activated buckwheat
  • 1 tsp cinnamon
  • pinch himalyan pink salt
  • 1 tsp vanilla paste

Hello friends,

How you doing?

In true Easter spirit I rustled up this little Easter treaty yesterday.  Now, I do have a confession before I proceed (disclaimer) – I didn’t measure the ingredients too accurately when I was making it, so please forgive me if the bunnies’ ears fall off or his nose droops.

Here’s how it rolled –

  • Combine the coconut oil, tahini and honey on a low heat until fully mixed
  • Add the cashews, cinnamon, vanilla, buckwheat, Himalayan salt and cocao
  • Using a wooden spoon gently stir until all combined.
  • Remove from the heat and allow to cool for couple of minutes
  • Stir again before pouring into moulds
  • Allow to cool to room temperature before placing into freezer
  • Ready to eat in 60 minutes

Adjust the quantities for cocao if you like it more bitter, likewise, adjust the quantities for the honey if you prefer it sweeter.


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