Are you looking for SIBO Easter chocolate recipes so you can indulge this Easter without the guilt? Then look no further! Today, we’re sharing some of our all time SIBO-friendly, dairy-free, sugar-free, gluten-free chocolate treats that the whole family will love.
What you need
If you want to achieve an Easter look, we recommend investing in some Easter themed chocolate moulds. We’ve used mini cracked eggs, larger cracked eggs, Easter bunnies and round chocolate moulds to create a variety of looks. If you don’t have an Easter mould, a small ice cube tray will work just as well. Or, you could always turn your chocolate into bark (like our Chocolate Bark recipe) and just use a baking tray/sheet. There are endless opportunities to create different looks for your chocolate.
Go for the best quality ingredients you can afford. The better the quality, the nicer the chocolate. You will also need a thermometer to measure the temperature of the chocolate. If you want to get that delicious sounding crunch when you bite into your chocolate, you will need to temper it. To learn how to temper chocolate, watch Rebecca’s interview with Christina from Sisko Chocolates, who showed her exactly how to do it.
And finally, have fun! Chocolate is to be enjoyed! Who cares if it doesn’t look perfect (some of Rebecca’s eggs didn’t come out as well as she’d hoped for). If you have kids, get them involved as they will love making these delicious treats as much as they will love eating them. If you haven’t eaten chocolate in a while, try a small amount to start with to make sure your body can tolerate cacao.
SIBO EASTER CHOCOLATE RECIPES
First, you need to start with your chocolate. Once you have created this, you can then use a variety of fillings or keep it plain to keep it rich and dark. This makes a very dark chocolate so if you are used to a milk chocolate, you may want to add some coconut cream to make it less intense.
Follow the steps for creating your dark chocolate here. Once you have made your chocolate, you can then create your various fillings.
Pour your chocolate into your various moulds and allow to set (you can speed this up by popping them in the freezer for a few minutes). Make sure you have left room for the filling to be piped in. Return to the freezer for 5 minutes to set the filling. Enjoy with a nice cup of tea.
Orange Cream Filling
4 tbs coconut butter/creamed coconut
2 tbs coconut oil
1 tsp confectioners grade orange oil*
Place the coconut butter/creamed coconut and coconut oil in a bowl and microwave until melted, but not hot. Stir in the orange oil. Pour into a small piping bag and set aside until ready to use.
* Ensure this is oil based, not water based, as water will seize chocolate.
Strawberry Cream Filling
6 tbs coconut butter/creamed coconut
2.5 tbs coconut oil
1/4 cup freeze-dried strawberries (or fresh strawberries if unavailable*)
Place the coconut butter/creamed coconut and coconut oil in a bowl and microwave until melted, but not hot. Stir in the freeze-dried strawberries. If unavailable, you can use the same quantity of finely chopped fresh strawberries. Pour into a small piping bag and set aside until ready to use.
*This will decrease the shelf life of the chocolates as you will need to eat them within 4 days. Alternatively, keep them in the freezer and just defrost for a few minutes before eating.