healthy easter eggs

Chocolate Almond Clusters


3/4 cup slivered almonds, toasted

2 cups shredded coconut, toasted

Raw chocolate
1 cup Extra virgin coconut oil, melted
⅓ cup cacao powder
3 tablespoons of sweetener such as maple, coconut or rice malt syrup- you can adjust the sweetness to your taste


  1. Toast your almonds and coconut.
  2. Line a baking tray with tin foil or baking paper
  3. Melt coconut oil over a very low heat
  4. Add the cacao powder and sweetener, mix until well combined and the syrup is dissolved.
  5. Combine the slivered almonds and coconut in a bowl. Add the raw chocolate and stir until well combined.
  6. Spoon clusters onto the tray, slightly squeezing and shaping so they will stay together
  7. Place in the freezer immediately to set.  Once set, remove and store in fridge

Make nut-free: Replace the almonds with more shredded coconut or toasted sunflower seeds

These are meant for sweet treats- try to limit to only 2 per serve, although refined sugar free and gluten-free, they are still high in energy and should be eaten as a wee treat rather then daily snack. Perfect for around Easter, instead of sugar and chemical laden Easter eggs!