Easy recipes. On Easter, how to make chocolate without milk, without gluten, without molds?

You’ve often said to yourself “I’d love to make some chocolate for Easter” but your cravings have quickly dwindled due to the lack of molds and temperatures to respect… We’ve picked three easy recipes for you.

Homemade chocolate. What better way to please without buying chocolate from the supermarket. A few days before Easter, the Italian manufacturer Ferrero was forced to close the Kinder chocolate factory in Belgium, which caused salmonellosis in many European countries.
The manufacturer has launched a recall of all products produced at its factory in Arlon, namely: Kinder Surprise, Kinder Mini Eggs, Kinder Surprise Maxi 100g and Kinder Schoko-Bons.

On her website, Caroline offers gluten-free vegan chocolate. The thirty-year-old is known to be lactose intolerant, casein and gluten sensitive, and has been cooking without gluten or milk since 2012.

Recipe for 15 bars of chocolate / Preparation time: 10 minutes

Ingredients

  • 30 g raw cocoa powder (or 100% cocoa powder)
  • 30 gm raw cocoa butter
  • 30 gm coconut oil
  • 50 gm aloe vera syrup
  • 5 drops of vanilla extract
  • 10 grams of shredded coconut (optional)

to prepare

Melt the cocoa butter, coconut oil, and vanilla extract in a bain-marie over a very low heat.

When the first mixture melts, gradually add raw cocoa powder (pre-sifted if possible), agave syrup, and grated coconut if desired.

When mixture is smooth and homogeneous, fill silicone molds (for this recipe, I chose animal molds) or ice cube trays that have been previously greased with coconut oil.

Reserve in the freezer. The chocolate will become solid thanks to the coconut oil. This oil hardens below 25 degrees.

Store it in the freezer in an airtight container.

Only remove the chocolate at tasting time because coconut oil melts above 25 degrees.

Caroline’s little advice

You can adjust the agave syrup according to your more or less sweet preference. Taste the preparation before placing it in the moulds. You can use whole cane sugar in place of agave syrup.

This recipe comes from Jessichina Me-Koop, a vegan mom and recipes collector. His blog: Pinkcappucino.

Recipe for 4 people / Preparation time: 5 minutes, rest 1 hour

Ingredients

  • 60 gm cocoa butter, cut into pieces
  • 45 grams of powdered sugar
  • 15 grams of almond powder without the peel
  • 1/2 tsp. vanilla powder
  • 1 c. tablespoons cocoa (for a darker version)

to prepare

Melt cocoa butter in the microwave in a bowl (slowly, 30 seconds for 30 seconds, stirring each time).

Mix sugar, vanilla and almond powder. Add the liquid cocoa butter and mix well.

Pour the melted chocolate into silicone molds and place in the refrigerator for an hour.

Dump your chocolate and taste it!

Tips from Jessichina Me-Koop

For the dark chocolate version, cocoa powder is added to the preparation.

Ouch, no chocolate egg mold? Don’t panic! On her blog, Les Pépites de Noisette, Céline, passionate about cooking and baking, sends us a recipe for chocolate eggs without a mold.

The Recipe: Simply use an empty eggshell!

Recipe for 4 people / Preparation: 15 minutes / Cooking: 2 minutes

Chocolate egg ingredients

  • 4 cleaned, hollowed out egg shells
  • 1 piece of chocolate

Stuffing ingredients

  • 150 grams fresh cheese
  • 10 cl of 35% fat cream
  • 3 tablespoons of sifted powdered sugar
  • 1 lemon peel

to prepare

Carefully scoop out the eggs by making a small slit in the top with a knife.

Clean the eggs and remove the white inner shell. Dry them well.

Melt the chocolate in the bath Marie.

Pour 1 tablespoon of the melted chocolate into the eggs and turn them over to cover the entire interior surface.

Turn the eggs onto a baking sheet and let them cool for at least 2 hours or overnight in the refrigerator.

‘Shell’ your eggs: they are ready to be decorated.

To make the cheesecake: Whip the very cold liquid cream into the whipped cream. Mix it with cream cheese, add sugar and lemon peel.

Fill the eggs with your preparation.

To prepare the egg yolk, peel the mango and cut it into thin slices. Using a cookie cutter, cut out small disks.

Put a small mango disk in the center of each egg, and it’s ready.

Put it in the fridge for 4 hours before eating.

Celine’s advice

If you don’t have mango, you can replace it with peaches or apricots (canned, if not in season). If not, use lemon curd or marmalade. If you make a cheese-style filling, this dessert is delicious served with homemade strawberry coulis.

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