Homemade ‘Fitter’ Easter Eggs

Here at Fitter Food we got tired of seeing the supermarket shelves stacked with Easter eggs made from sugary milk chocolate and filled with more sugar coated sugar! Rather than bounce off the walls, this year we decided to create our own with extra dark, organic chocolate and an array of yummy Fitter fillings.  Not only was the end result awesome it was a pretty cool process and would make a fun afternoon in the kitchen for the whole family. We highly advise you DO try this at home – here’s how…

Add Some Awesome Fitter Fillings

Yummy Filling One – Aprichoc Balls

Our Aprichoc Balls are a luxurious filling for those who like a packed egg. These tiny little delights are crammed full of apricots, dark chocolate and desiccated coconut – the perfect indulgence for the Easter weekend.

Yummy Filling #2 – Dark Chocolate MnMs

Our dark chocolate MnMs are simply epic. We pimped up a classic treat by swapping peanuts for macadamia nuts and coating in antioxidant rich (i.e healthy right!) dark chocolate. The perfect crunchy filling for your egg.

Yummy Filling #3 – Strawberries and Creamed Coconut Bites

Coconut cream is simply pureed coconut flesh with a little coconut oil. It’s sweet to taste and the healthy medium chain fats make it a great addition to your Easter egg, especially when combined with strawberries.

Serves: (Makes one massive, awesome, choctastic egg)

Prep: 1 Hour


  • 200g- 300g organic dark chocolate (80-95% cocoa solids)
  • If you prefer your eggs chunky make sure you use 300g
  • Coconut oil to grease the mould
  • 1 x egg mould – we were actually given a Lindt dark chocolate egg that had this mould inside and proved perfect but you can buy your own bespoke Easter egg mould on Amazon or from high street retailers like Lakeland


  1. Break the chocolate into squares and place in a heat-proof dish over a pan of simmering water. Once melted remove from the heat and allow to cool.
  2. Grease the mould with a little coconut oil, be sure to cover it entirely so it is easy to remove the egg once it has set.
  3. Pour some of the melted chocolate into the mould and swirl around so it coats the sides. You can use a pastry brush or spatula to spread it around the mould if necessary. As the chocolate cools it will thicken and becomes easier to coat the sides of the egg. You can also add some chocolate, place the mould in the fridge to help it set for 10-20 minutes and then add another layer of melted chocolate to build up a nice thick layer of chocolate in the mould.
  4. Once happy with egg leave for 2-3 hours in the fridge to completely set.
  5. Once the egg has set, place a plate on top of the mould and flip it over, gently push the centre of the mould to loosen the egg before removing.