These paleo chocolate bunnies are perfect for fun Easter treats. Decorate with unsweetened coconut for cute, fuzzy, white bunnies, add some chopped nuts, or leave them plain.
Kelsey has been all excited for the Easter Bunny and Easter egg hunts this year. However, with her being lactose intolerant, we’re not buying any of the fun chocolate candies everyone else is getting. I know, I’m so mean. But her stomach will thank me.
So, to make up for it, paleo chocolate bunnies to the rescue. These bunnies are super adorable. I picked up a silicon mold in the Easter section at Walmart but there are similar ones on Amazon.
These paleo chocolate bunnies are a little on the dark/bitter chocolate side, so if you love dark chocolate, these are perfect for you. My kids actually LOVE dark chocolate so that’s not an issue for us. If you want them a bit sweeter, you can use sweetened coconut (they just won’t be paleo anymore). My husband is not usually a dark chocolate fan but he really enjoys these. Like, he ate the whole first batch before I could take pictures.
Which meant I had to make another batch. I hate when that happens…
But not really. Because any excuse to make chocolates is a good one. Especially when they’re as easy to make as these.
I should mention though, these chocolates need to be kept refrigerated. Due to the coconut oil, they will get really soft/melty at room temperature. It’s just the nature of using real ingredients vs. a bunch of additives to prevent that from happening. So if you’re planning on putting these in eggs to hide, make sure you hide them all in the fridge, ok? ????
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Yield will vary depending on the molds you use. Chocolates must be stored in the refrigerator, they will melt at room temperature.
Amount Per Serving:Calories: 208.35 Total Fat: 7.4g Carbohydrates: 35.52g Protein: 0.75g
Yield will vary depending on the molds you use.
Chocolates must be stored in the refrigerator, they will melt at room temperature.
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