Gluten-Free Homemade Chocolate Eggs
Indulge in the delightful sweetness of **Gluten-Free Homemade Chocolate Eggs**, a perfect treat for special occasions or any time you crave a decadent snack. This easy, no-bake recipe combines the rich, velvety taste of high-quality dark chocolate with the satisfying crunch of gluten-free crispy rice cereal, creating a texture that's both smooth and crispy. Infused with a hint of vanilla and a touch of salt to elevate the flavors, these chocolate eggs are a fun, customizable dessert made using silicone molds. With just 30 minutes of prep time and no cooking required, they’re quick to make and perfect for gifting or sharing. Fully gluten-free, these chocolate eggs cater to dietary needs without compromising on flavor. Whether you’re celebrating Easter or simply treating yourself, these homemade chocolate eggs are sure to impress.
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Recipe Information
Ingredients
- 400 grams High-quality dark chocolate (70% cocoa or more, gluten-free)
- 2 teaspoons Coconut oil
- 50 grams Gluten-free crispy rice cereal
- 0.5 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 2 Silicone chocolate egg molds
Instructions
Begin by breaking the dark chocolate into small, even pieces and place them in a microwave-safe bowl.
Add the coconut oil to the chocolate and microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Once the chocolate is melted, stir in the vanilla extract and salt to enhance the flavor.
Prepare the silicone egg molds by ensuring they are clean and dry.
Pour a small amount of melted chocolate into each egg mold, tilting the mold to cover the entire surface evenly. Use a spoon to help spread the chocolate if necessary.
Place the molds in the refrigerator for about 10 minutes to allow the chocolate to set slightly.
In the meantime, gently fold the gluten-free crispy rice cereal into the remaining melted chocolate until well combined.
Remove the molds from the refrigerator and carefully spoon the chocolate-cereal mixture into each mold cavity, filling them almost to the top but allowing room to seal the molds with more chocolate.
Cover the filled molds with an additional layer of melted chocolate to seal. Smooth the surface with a spatula or the back of a spoon.
Return the molds to the refrigerator and let the chocolate eggs set completely for at least 20 minutes.
Once the chocolate is fully set, carefully pop the eggs out of the molds.
Repeat the process if desired to make more chocolate eggs.
Store the chocolate eggs in an airtight container in a cool place until ready to enjoy or gift.
Nutrition Facts
Calories |
2723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.6 g | 242% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 217.2 g | 79% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 96.9 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 51.3 mg | 285% | |
| Potassium | 2721 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
