Sugar Free Easter Bunnies

No need to buy expensive Easter candy for your kiddies when you can make it easily at home. No sugar added and only 5 ingredients needed to make these little chocolate bunnies! 

Below is also a link to the white bunnies if you prefer! Less than 10 minutes and refrigeration time to harden for about 30 minutes and you’re done! 

When stored at room temperature they do tend to soften but will not melt so they can be hidden in little Easter plastic eggs or wrapped in a little bag for your kiddies to find for Easter morning celebrations!

Milkless Chocolate Easter candy you can feel good about letting your kids have and of course you can sneak a piece or two as well for all that hard work into making them right? 

 Ingredients in Traditional Dark Chocolate Easter Bunny

Usually typical chocolate Easter bunnies are hollow bunnies. Our dairy-free ingredients for this better Easter treat is for a solid bunny and doesn’t include artificial colors, preservatives or sugar. 

Hollow milk chocolate Easter bunnies typically consist of sugar, cocoa butter, whole milk powder, chocolate, soy lecithin or sunflower lecithin (an emulsifier), and vanilla, with some brands including barley malt extract or vanillin (artificial flavor) so with the malt extract they are not gluten free.

Can I use unsweetened chocolate instead of cocoa powder?

​If you want to use unsweetened cacao butter or dark chocolate, you can replace the unsweetened cocoa powder with it.

Just melt 1 ounce of unsweetened regular chocolate with the coconut oil in a small bowl and whisk until smooth then add to the rest of the ingredients. 

You can also use sugar free chocolate chips if you prefer. You may not need any sweetener if using sugar free chocolate chips or bars but please note, check the ingredients as many are not dairy free. 

​The brands of sugar free great chocolate options are Lily’s Sweets, and Choczero. They both also sell some of the best candy for the Easter season if you don’t have time to make anything. 

​Can I swap the stevia?

​If you don’t like stevia you can leave it out and sweeten our plant-based chocolate bunny mixture with any sweetener you prefer.

Use my Sweetener Guide & Conversion chart to help you decide how much to use. Always start with a small amount, then taste and decide if you need more before placing the mixture into the bunny mold to harden. 

Can I make these into white Chocolate Bunnies?

Yes! If you don’t want dark chocolate bunnies, here’s my recipe for white coconut bunnies.

​What is Coconut Butter?

Coconut butter is made by pureeing or grinding the coconut flesh, including the oil and fiber. It has a creamy, thick texture, similar to peanut butter and other nut butters.

​Do not confuse coconut oil with coconut butter as they are very different.

Coconut oil  is extracted solely from the fat content of coconut meat. It is a liquid at warmer temperatures and a solid at cooler temperatures. Do not replace coconut butter with coconut oil in this dark chocolate bunny recipe. 

Can I swap the coconut butter?

​If you don’t want to purchase the coconut butter you can swap it with almond butter, peanut butter or cashew butter, but they all have a stronger flavor than the coconut butter and they are all nuts which is a common food allergies for many.

You could also swap with sunflower seed butter which would keep these tree nut free and is a common food allergen free option. 

​Can I swap the coconut oil?

If you don’t need these to be dairy free milkless Easter bunny or a vegan friendly bunny, you can swap the coconut oil with butter.

Do they melt at room temperature?

No these coconut sugar free bunnies do not melt at room temperature, but with warm weather they will soften. 

More Sugar Free Easter Desserts: 

Crock Pot Peppermint Fudge

Coconut Cream Lime Cheesecake

Naturally Sweetened Dark Chocolate Truffles

Chocolate Covered Strawberries

Italian Easter Cookies

Carrot Cake Cheesecake Cake

Easter Nests

No Bake Sugar Free Chocolate Bunnies

Print

No Bake Chocolate Coconut Bunnies

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 bunnies

Calories 137kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 3/4 cup coconut butter softened or see swaps above in the post
• 3 tablespoons coconut oil or see notes above for swapping
• 2 tablespoons unsweetened cocoa powder or see notes above for swapping
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla liquid stevia or see notes above for swapping

Instructions

• In a microwaveable bowl melt coconut butter with coconut oil.
• Whisk in cocoa powder. (If using chocolate bars or chips, melt with coconut butter and oil above.)
• Stir in vanilla extract and stevia. Taste and adjust sweetener if needed.
• Pour into silicone bunny molds.
• Refrigerate or freeze until hardened about 30 minutes to an hour.
• These can be stored at room temperature or freeze until ready to serve.

Notes

2 g net carbs per bunny

This recipe was first published in March 2013.

Nutrition

Serving: 1bunny | Calories: 137kcal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 0.5mg | Fiber: 3g | Sugar: 1g | Calcium: 0.1mg | Iron: 0.002mg

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