Amelia Harper Cacao Easter Eggs

Amelia is our new CUBE café|bar chef
You can follow her weekly posts on our
Déda Instagram and keep up-to-date on
her new menus on our CUBE facebook

Amelia also runs her own food blog:
Make A-melia Of It

Amelia's Blog: Mini Cacao Easter Eggs

Easter is a time for treating yourself with lots of chocolatey yummy treats. It has always been one of my favourite times of year; Spring is here which is just the most beautiful season AND you get to indulge with chocolate for four whole days straight – win win!

My love for chocolate and Easter has inspired me to make some delicious, raw refined sugar-free salted caramel chocolate mini eggs for you guys to enjoy. These bad boys are seriously yummy and somewhat addictive, with an irresistibly gooey date caramel centre and a crisp chocolate coating.

I’m using raw cocao powder as the main ingredient for my raw choc Easter eggs. Raw cocao is such an amazing and diverse ingredient to have in your cupboard, I use it all the time! It gives dishes that rich chocolate flavour without all those naughty hidden sugars you find in most chocolate bars, as well as being super healthy.

THE FACTS behind the ingredients

  • RAW COCAO is an amazing feel good food laced with magnesium, antioxidants and good fats when paired with cocao butter.
  • PURE MAPLE SYRUP is a mineral dense, natural and non-refined sugar alternative which is perfect for sweetening cakes or drizzling on pancakes.
  • DATES are high in dietry fibre, potassium and copper; such an amazing natural sweetener! Magnesium has amazing anti-inflammatory benefits, while potassium is great for regulating blood pressure and preserving bone mineral density.
  • PURE ALMOND BUTTER. Almonds are one of the most nutritionally charged foods; loaded with antioxidants, Vitamin E, healthy fats, magnesium, protein and fibre! I know, wow right?



90g of cacao butter

60g of raw cacao powder

80g of maple syrup

Pinch of sea salt

Date caramel:

1 cup of dates

1 heaped teaspoon of almond butter

2-3 tbsp of maple syrup (depending on how sweet you like it)

You will need: Mini egg molds, I found mine on Amazon. Alternatively you can use and shape mold you have lying around the house.


  •  Melt down the cacao butter over a low-medium heat.
  • Once all the butter has melted take off the heat and gradually sieve in the cacao powder stirring continuously. Then add the maple and salt and combine.
  • Carefully spoon the mixture into the egg molds before placing in the freezer to harden for 20 minutes.
Image of Easter Egg Moulds
Image of Easter Egg Moulds

While the chocolate is hardening, make the caramel date mix:

  •  Add the dates, almond butter and maple syrup to a food processor and pulse until smooth.

    Alternatively, if you do not have a food processor, soften the dates by simmering over a low heat with a drop of water, stirring continuously until the dates are soft enough to mash. Mash together the dates, almond butter and maple using a fork until smooth.
  • Take the moulds out of the freezer and add a small amount of caramel mixture to each egg ensuring that the caramel is completely filling the molds.

  • Then using the remaining chocolate mixture, carefully cover the caramel filling with chocolate.
Preparing Chocolate Eggs

Freeze for 30 minutes before taking the chocolate eggs out of the molds.

Amelia Harper Cacao Easter Eggs
Amelia Harper Cacao Easter Eggs



September  Festivals  Hen Party  Autumn  review  Sleep  choreography  Derby Arts  Rock 'n' Roll  Plus One  ACE Midlands  Stephen Munn  hula hoop  Youth  Hires  artist  Déda Bloggers  Deda  Déda Board  performance  interview  retro  Sky Academy  Just Imagine Working Here  Arts Award  Dance4  Ashtanga  Classes  Higher Education  Writing  photo  social media  dancer  research  Poet  socialise  Greek  birds  feedback  professional  DYDC  partner  regular  Coordinator  University of Derby  Poetry  Derby Theatre  dyslexia  Brochure  Routine  learning  Circus  Inspiring  Children and young people  Studio  Journalism  Degree  storytelling  facilities  Discusssion  Summer  network  student, work experience   New Art Club  dance, placement  Regional  Shows  Udance  T42 Residency  comedy  Simon Armitage  fun  Wendy  Stompers  50s  New Year  Derby  Danish+  Cultural Vision  group  Vale  hubbub  Strictly  digital  variety  corporate  Path  Blog  DJ  reading  Dance  Print  Southbank  refurbishment  Kathak  Outdoor Events  Midlands  cabaret  contemporary  Adaire To Dance  Productions  QUAD  Foxtrot  Stress  New Dimensions  Celebrate  projection  inclusive  history  vintage  Derby Book Festival  Planning  Hydra  Studying  Fresher  Wellbeing  U.Dance  Book Club  CUBE  Arts Council  Competition  dance, dancers, Joss Arnott, Derby, Déda, Triple Bill   Nikki and JD  offer  Career  event  Plymouth  Derby University  InCompany  business  Hercules  Dance Development  jive  Dancing  ArtCore  apprentice  commercial  wedding  mythology  acting  Aakash  books  Fifties  Dance Career  club  student  Acrobatics   Udancebythesea  carnival  celebration  Stopgap  Illuminos  Ben Spiller  funding  Creativity  Yoga  food  development  BA Dance  University  Déda  Building work  Icarus  study  Shakespeare  Tutor  Baby Shower  Performace  young people  Social  office  story  Participation  ballroom  meeting  disco  Knot  Workshops  Jasmin Vardimon  Back pain  café  Ballet  Zumba  Bounceback  actor  City centre  Community  expansion  volunteer, Deda, dance, arts, Derby, Derbyshire, marketing, 20 years  words  Audience  Alice Vale  Michaela Butter  Course  siteline  education  Theatre  AGM  training  East Midlands    work experience  placement  Choice  BBC  veganism, acro, nikki&jd, dance, Déda, Derby  family  marketing  Poetry Performance  Derby Festé  party  Déda Theatre  Déda Refurb  Tour