A rich dessert with only 3 ingredients and super easy to make, what better way to prepare for a busy Easter than whipping up these vegan, refined sugar free chocolates. I popped mine in mini muffin trays but why not get creative with festive molds and use them for any season.

1 cup of coconut oil
½ cup of cacao or cocoa
¼ cup pure organic maple syrup (feel free to add your own liquid sweetener like honey or molasses but these will add a different flavour)


  • Blend all ingredients in a blender
  • Pour into molds
  • Freeze for 30 minutes and pop out of molds
  • Keep refrigerated until serving

If you want to get creative with the flavour add a few drops of essence like peppermint or orange