Strawberry Creme Easter Eggs

Strawberry Creme Easter Eggs

  • Serves: 30 small eggs
  • Prep Time: 00:40
  • Cooking Time: 00:10

It's not always easy to find healthy chocolate treats for our children at Easter time. The delicious strawberry filling in these Chocolate Strawberry Creme Eggs will delight their taste buds and I'm sure yours too! My grandson keeps asking for more.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 cup/250g coconut butter
  • 1/3 cup almond meal/flour
  • 1 1/2 cups/250g punnet strawberries, fresh
  • 3 Tbsp honey (unprocessed)
  • 1/2 tsp vanilla extract (organic)
  • 1/8 tsp pink Himalayan salt
  • 300g dark chocolate (organic), (3 x 100g block 70% organic)


To a food processor, add the coconut butter and almond meal. (Remove any coconut oil that may be sitting on top of the coconut butter first). Process for 10 - 15 seconds to blend both together well.

Remove green tops from washed and dried strawberries.

To the mixture in the food processor add, strawberries, honey, vanilla and salt. Process for approximately 30 seconds until smooth and silky. Place mixture in the fridge to firm up, this will make it easier to spoon out small egg shapes.

Spoon heaped teaspoons of mixture onto a lined tray in an oval shape, if you place your teaspoon on it's side before removing mixture, it should already be in the right shape. Smooth surface with the back of a clean teaspoon. Place tray into the freezer to harden before coating in chocolate.

Add 2 cms of water to a medium saucepan, place a glass bowl over it, bring water to a boil and turn off (or use a double saucepan but I find a larger surface melts this amount of chocolate more evenly). Add broken pieces of chocolate to bowl. Stir with a spatula until melted.

Remove half the strawberry eggs from freezer. Use two forks to roll eggs, one at a time in chocolate, let excess chocolate drip off and place on a clean lined tray. Repeat with remaining frozen eggs.

Place tray of coated eggs into the fridge to finish setting. When set store in an airtight container in the fridge and serve from the fridge.

(If 70% chocolate is too dark for young children, use around 50% organic chocolate).

coconut butter

Coconut butter is a healthy and nutritious spread made with 100% coconut. Add to smoothies or just eat out of the jar when a sweet treat is needed. It is so easy to make yourself, saving you lots of money, see recipe on page 304 of The JOYful Table cookbook. It can be warmed and mixed into slices and bars to give a rich coconut flavour. An added benefit is that it does not melt as easy as coconut oil and stays firmer in the recipe.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and in some countries, it is called almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut and seeds meals/flours are all best stored in airtight containers in the fridge or freezer to prevent them going rancid.


Strawberries are loved for their aroma, bright red colour, juicy texture and sweetness. They are easy to grow in your home garden. Strawberries freeze well, use frozen in smoothies and desserts. They are an excellent source of vitamin C, contain folate and potassium, high in fibre, plus they provide anticancer bioflavonoids. To keep your strawberries fresh for several weeks, wash in a bowl with water and 1 tablespoon of vinegar, don't rinse, lay on paper towel to dry and place in a seal container in the fridge. Organic is best.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

dark chocolate (organic)

In some of my recipes I have used Paleo approved dark chocolate chips, they are dairy, soy, and gluten-free (the brands I like are 'Absolute Organics' 70% chips or ‘Enjoy Life’ (48%), purchased online or at health food stores). I also used 70 - 85% organic dark chocolate blocks broken into pieces or I make my own chocolate from: coconut oil or cacao butter, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.

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