A simple and healthier alternative to a classic Easter treat! You can switch the cereal out for any of your choice, making this recipe gluten and vegan friendly.
Raw Chocolate Easter Cake
Rated 5.0 stars by 1 users
Category
Baking
Cuisine
Easter
Servings
Approx. 10 - 12 cakes
Prep Time
15 minutes
Cook Time
30 minutes
Ditch the foil-wrapped sugar bombs this spring and upgrade to our Raw Chocolate Easter Cakes. These aren't your typical supermarket treats laden with palm oil and industrial emulsifiers; they are a masterclass in nutritional density. By using raw cacao, nuts, and natural sweeteners from your clean-label pantry, you’re creating a decadent, Non-UPF dessert that actually fuels your body while satisfying your festive cravings.
These little cakes are a win for gut health, packed with the flavonoids of pure cacao and the essential minerals found in whole nuts. It’s an honest, high-energy way to celebrate Easter without the inflammatory "nasties" found in highly processed seasonal confectionery.
Author:Agi
Ingredients
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200g Cereal flakes of your choice
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100ml Coconut Oil
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5 tbsps. Cocoa Powder
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3 tbsps. Maple Syrup
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2 tbsps. Chia Seeds (optional but extra nutrition & crunch!)
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1/2 tsp. Vanilla Extract
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Handful of dried fruit (optional)
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Topping of your choice, mini eggs, candy etc
Directions
Place a heat proof bowl over a saucepan containing 2-3 inches of water that has been brought to the boil. Once simmering place coconut oil in heat proof bowl and slowly melt.
Once melted, remove from heat and whisk in cocoa powder, maple syrup, vanilla extract and chia seeds, if using.
After this has been combined, mix in the cereal flakes of your choice. Add any of the optional ingredients, if using, and stir a final time to combine.
Next, spoon the mixture into a case-lined muffin / cupcake tin, Gently press down on the mixture with the back of a tablespoon or spatula.
Add the toppings of your choice and place in the fridge or freezer for 30 minutes to set and stiffen.
