Raw Creme Egg



With just three days to go until the Easter Bunny starts making his deliveries, the countdown is well and truly on! So it’s time to finalize and lock down your official Easter menu – and these Raw Creme Eggs from The Brown Paper Bag are definitely on ours! The incredible Jacqueline Alwill – the brains and beauty behind The Brown Paper Bag is a practicing nutritionist, personal trainer and wholefoods cook, who dreamed and schemed up this nourishing recipe for one of our favourite naughty Easter treats! Now we can have our chocolate and eat it too, without a side of guilt! 


Bon appetite! 





Makes: 20 eggs


Cream filling:


2 bananas (340g)

1 cup oats

1 cup coconut flesh (approximately the flesh of one coconut)

1/2 cup cocoa butter, melted and cooled

1 tablespoon honey (or rice malt syrup for Vegan alternative) 

2 tablespoons vanilla essence

1/2 cup shredded coconut


Caramel centre:


5 medjool dates, pitted and cut into quarters


Chocolate coating:


1/2 cup coconut oil

2/3 cup cacao

1 tablespoon maple syrup

Pinch salt



To make the cream filling combine the bananas, oats, coconut flesh, cocoa butter, honey, vanilla and shredded coconut in a food processor. Blitz until smooth. Transfer to a bowl and place in the fridge for 30 minutes to set slightly. Remove from fridge and scoop out a tablespoon size amount of mixture and place a date piece in the centre. Roll the mixture between your palms to create a smooth ball shape. Repeat this process using the remaining mixture. Place the eggs in the freezer for 4 hours to set.


When the eggs have been in the freezer for 3 1/2 hours start to make the chocolate. Place the coconut oil in a small saucepan over a low heat until melted. Remove from the heat and whisk in the cacao, maple syrup and salt. Allow to cool.


Remove the eggs from the freezer and line a tray with baking paper. Pick up one egg at a time and roll into the chocolate mixture, ensuring an even coverage. You can use yours hands for this or two spoons. Transfer to the lined tray and repeat with the remaining eggs. Return to freezer for 10 minutes before creating a second coat.


Return to the freezer for a further 10 minutes. Once set remove from the freezer and trim the excess chocolate off. Place back in the freezer on baking paper in a container to set.


Serve from and store in freezer up to 2 weeks.