Sacred Earth Chocolate Creme Eggs

Easter is coming up so we're partnering with Sacred Taste to create some delicious, refined sugar-free chocolate recipes that you can whip up for your loved-ones (and your good self!). Sweetened with just coconut sugar, Sacred Earth Drinking Cacao is a decadent drinking chocolate powder that can also be used to make epic desserts. These are our version of the famous Creme Eggs. They're rich, deliciously decadent and are also gluten-free and nut-free!

Macros Per Serve: 
Calories: 492.9 kcal Net Carbs: 11.8 grams Protein: 5 grams Fat: 45.1 grams

Makes 1 serving

Prep Time: 30 minutes
Setting Time: 20 minutes
Total Time: 50 minutes


125 g Sacred Earth Drinking Cacao
100 g cacao butter

100 g coconut butter
10 g coconut oil
10 g powdered natvia
1 tsp vanilla extract
1/4 tsp turmeric powder




  1. Place cacao butter into a metal mixing bowl over a saucepan containing water. Heat until the cacao is just melted, stirring constantly.
  2. Pour into a blender jug and add the Sacred Earth Drinking Cacao. Blend on high speed until super smooth and pour back into the mixing bowl.
  3. Using a spatula, spread mixture up the sides of the mixing bowl to temper the chocolate until it's shiny. Basically you're trying to cool the chocolate by spreading it over a large surface area as you mix it. 
  4. Once the chocolate is glossy and has thickened slightly, pour into easter egg moulds. I used half-egg moulds. Fill each half to the top and let set at room temperature until a shell about 1 cm thick forms. The outside will always set before the inside. 
  5. Once the shell has set, tip the moulds upside down over the mixing bowl to pour out the excess chocolate and place moulds in the freezer to set.
  6. Meanwhile in a small bowl, mix the filling ingredients except for the turmeric until well combined.
  7. Get another small bowl and place 1/3 of the filling into it along with the turmeric and mix well until it's a beautiful yellow colour.
  8. Remove moulds from the freezer and spoon some of the white filling into the hollow part of the half-egg. Take care to leave about 2 mm of room so that you can fill the rest with more chocolate. Using a teaspoon, place a small amount of yellow filling right into the centre of the white filling to create a "yolk"
  9. Return to the freezer to set for another 10 minutes.
  10. Remove from the freezer and top with remaining chocolate and freeze for 15 minutes or until fully set.
  11. Pop the half-eggs out of their moulds and place a non-stick pan on the stove on low heat. Carefully place 2 half-eggs flat side down onto the warm pan until the chocolate melts slightly and join two halves together. Repeat until all eggs are formed.
  12. Return to the freezer and set for another 10 minutes. Serve alongside a warm cup of Sacred Earth Drinking Cacao. Yum!

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