Servings: 10 · Prep Time: 5 mins · Cooking Time: 40 mins
Total Time: 45 mins

Snacks | Desserts

These paleo & primal friendly Easter eggs are the perfect low carb treat for when you want to stay sugar-free and Primal during the Easter holidays. They're incredibly easy to make and come with three delicious centre filled options! Either pick your favourite or instead, make your own Primal friendly centre filling. Please note: the egg mould I have used is 30 x 22.9cm and comes with 4 medium mini egg moulds & 2 super mini egg moulds. If you use a different measured egg mould then please adjust ingredient measurements accordingly. Make sure both your peanut butter and hazelnut butter is natural and contains no added sugar. It's always best to check the label! Tip: if 90% dark chocolate is still too bitter for you, then try adding a tsp of stevia to the melted chocolate.


  • Dark 90% chocolate (150g)
  • Coconut oil (60g)
  • Natural peanut butter (2 heaped tbsp)
  • Natural hazel cacao butter (2 heaped tbsp)


Begin by melting half of the dark chocolate and coconut oil together (30g coconut oil & 75g dark chocolate) in a small microwavable bowl. Melt in the microwave until melted in 30-second intervals.

Pour the chocolate into your Easter egg moulds to the halfway point of each moult (I use a mould with 8 mini Easter egg moulds which is 30 x 22.9cm). Once done, pop the mould in the freezer for 10 minutes to set. While you do this, also pop your peanut butter and hazelnut butter in the freezer too - this will help it harden slightly if it's too runny.

Once the first layer of the chocolate has hardened, remove from the freezer. Melt the other half of your chocolate and coconut oil together. Choose your filling and add 1/2 tsp to each egg mould and smooth out.

Once you've added the filling to each mould, cover with the final layer of your chocolate. Place back into the freezer to harden for 30 minutes.

I recommend leaving your chocolates in the freezer until you're ready to enjoy!