10 minutes to prepare + setting time | Makes 7-10 bunnies
Adapted from the popular Macadamia Melting Moments recipe in Model Chocolate
70g raw cacao butter, finely chopped
2 tablespoons raw organic coconut oil
2 rounded tablespoons hazelnut butter
2 tablespoons raw agave or maple syrup
Pinch sea salt
½ teaspoon vanilla powder
⅓ – 1/2 cup raw cacao powder
Easter bunny moulds
Melt finely chopped cacao butter and oil in a glass mixing bowl over boiling water.
Remove from heat, add everything else and whisk altogether until well combined.
Set raw chocolate into Easter bunny chocolate moulds and place in the freezer.
Serve, knowing these are 100 per cent as good for you as they taste!
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