Need a GAPS-friendly chocolate treat for your kids’ Easter basket?

Here’s a recipe that I created that fits the bill. The first couple of times I did this I was just throwing in a little of this and a little more of that, until I achieved the flavor I was looking for. I finally took the time to write down a good recipe to start from. Feel free to use this as a template and adjust it to your taste preferences.

GAPS Chocolate Easter Eggs | Body Wisdom Nutrition
The only thing that truly makes this an Easter chocolate is the fact that I put it in a an Easter egg-shaped mold. I think it’s a cute way to make GAPS life seem a little more like what “normal” families are doing at Easter.

You can find chocolate molds like I used at craft stores like Joann’s and Michael’s, or online at Amazon. Mine was given to me by my late Grandma, so it holds a special significance.

GAPS Easter Chocolates

This recipe made 75 chocolate eggs, which is honestly way too many, but I figured I might as well use all the cocoa paste at once and we can stash the extras for later!


  • 1 pound cocoa paste (I bought mine locally at People’s Co-op in SE Portland, but you can also get this on Amazon here)
  • 2 tablespoons coconut oil
  • 3 tablespoons honey
  • 2 teaspoons gluten-free vanilla extract
  • 1/4 cup chopped “crispy” almonds (optional)
  • 1/4 cup dried cranberries (optional)
  • Colored salt (optional)


  1. Melt cocoa paste in a double boiler. I used a pot with a little bit of water in it (on low), then I set the second pot on top with the cocoa paste in it. You can also use a bowl set in a pot of heated water.
  2. Once the cocoa paste is melted, add the coconut oil and stir it until it’s melted and becomes one with the chocolate.
  3. Remove the chocolate from the heat and stir in the honey and vanilla.
  4. For my chocolates, I divided this mix in two and added the almonds and cranberries to one of them.
  5. Using a small spoon, fill your chocolate molds with the melted mixture. When the molds are all filled, tap it lightly on the counter to release any air bubbles from the chocolate.
  6. Place the filled mold in the freezer until the chocolate is completely hard. You will see that it’s pulled away from the mold when you look at the underside. It’s not ready if it still looks melted anywhere.
  7. To remove the chocolate from the molds, lightly tap it, filled side down, over a piece of parchment paper on the counter (or just a plate).
  8. Repeat steps 5-7 until you’ve used up all your melted chocolate mixture.
  9. Store the finished chocolates in a sealed container in the refrigerator to keep them fresh.

I made a row of plain, a row of almond-cranberry, and a row where I put red-colored salt in the molds before I put the melted chocolate in. They all look very similar from the front since they are so smooth. The red-colored salt was an idea I had for an Easter-sprinkles look, but it only turned out with a vague crackle effect. Oh well, I like experimenting!

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