Kids with food allergies shouldn’t miss out on getting chocolate bunnies in their Easter baskets anymore!
Does your child have a food allergy? Have you struggled to find chocolate Easter bunnies that don’t have the allergen in its ingredients? How about making chocolate bunnies at home? You can find many varieties of allergen free melting chocolate in stores or on the internet. Once you’ve got that, pick up some chocolate molds and get started! No need to worry – you can make bunnies that are peanut, soy, tree nut, egg, milk, wheat, gluten or sesame free! And if you also want to make allergen free white chocolate, here’s a recipe:
Homemade White Chocolate
- 4 oz food-grade cocoa butter
- 1 C powdered sugar
- 2 tsp of either: coconut flour, rice flour or rice milk powder
- Pinch of salt
- 1/3 of a vanilla bean
Split the vanilla bean in half lengthwise. Use the blunt edge of a small knife to scrape out the vanilla seeds from each half. Set aside.
Chop cocoa butter into small pieces, then place in a microwave safe bowl. Heat for 30 seconds at a time on 50% power. Stir after each 30 second interval. Once completely melted, use a thermometer to check the temperature of the cocoa butter. Keep heating in same manner until it reaches 120°F.
Add salt, coconut or rice flour and vanilla seeds and mix well. Gradually add sugar and mix until smooth, using a fork or whisk to break up any lumps. Check the temperature of the mixture – it should cool down to approximately 79°F; then gently heat it back up to 87°F before pouring into molds.
Adapted from Kids with Food Allergies, a division of the Asthma and Allergy Foundation of America.