How do I get the chocolate bunnies out of the mold easily?

The recipe suggests using a plastic container or lid with a cookie cutter, as bending the container slightly helps the chocolate pop right off once it's set.

Can I adjust the firmness of the Nutty Chocolate Bunnies?

Yes, you can adjust the firmness by changing the ratio of almond oil to coconut butter; more oil makes it softer, less oil makes it harder.

What can I use if I don't have almond oil for these chocolate bunnies?

The recipe states you can use any other liquid fat if almond oil is not on hand.

What can I use for the bunny's tail if I don't have vegan marshmallows?

You can use a small chunk of coconut meat as an alternative for the bunny's tail.

How should I store the finished Nutty Chocolate Bunnies?

Store the bunnies in the fridge until you're ready to eat them, as they can be soft at room temperature depending on the oil ratio.

2.4K Views 14 years ago

Nutty Chocolate Bunnies
[Vegan]

Name: Nutty Chocolate Bunnies [Vegan]
Cook time: 30 min
Yield: yields 2 bunnies
Ingredients: 1-2 T. coconut butter; 1-2 T. almond oil (or any other liquid fat if you don't have almond on hand); 3 T. cocoa powder, sifted; 2-3 packets Stevia + a drizzle of pure maple syrup or agave nectar (i.e. sweetener to taste); For the bunny: 1 mini vegan marshmallow (or one small chunk coconut meat) and 1 small piece chopped strawberry

MP By: Mekkie Bansil: Blogger, Measured in Pinches

Author Bio

Mekkie Bansil is a long time foodaholic whose passion for tree-hugging is only superceded by... Read More

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A close-up of a charming, homemade vegan Nutty Chocolate Bunny, decorated with a white marshmallow tail and a small red strawberry nose, resting on a clean surface.

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Ingredients You Need for Nutty Chocolate Bunnies [Vegan]

1-2 T. coconut butter
1-2 T. almond oil (or any other liquid fat if you don't have almond on hand)
3 T. cocoa powder, sifted
2-3 packets Stevia + a drizzle of pure maple syrup or agave nectar (i.e. sweetener to taste)
For the bunny: 1 mini vegan marshmallow (or one small chunk coconut meat) and 1 small piece chopped strawberry

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How to Prepare Nutty Chocolate Bunnies [Vegan]

Place a bunny shaped cookie cutter in a small (plastic) container or lid. You can use any material you have on hand but I find plastic makes it easier to remove the bunny once it's set.
In a small, heavy-bottomed pot, melt the coconut butter over very low heat. Whisk in the cocoa powder and sweetener until evenly mixed. At this point, you should have a thick paste. Gradually add the oil, whisking until you have a smooth liquid. If you like your chocolate softer, add more oil and, if you like it harder, add less.
Carefully pour the chocolate into the center of the cookie cutter. If you can, hold the cookie cutter in place to stop any chocolate from slipping out and leaving a puddle. If you do end up with a puddle, just remelt the chocolate and pour it in a different mold or eat it as is (instead of as a bunny).
Place the container in the fridge until the chocolate is soft enough to press in to but hard enough to hold its shape if you lift the cookie cutter away. Stick a vegan marshmallow (or coconut chunk) into the tail side of the bunny, ripping a little piece off for the eye. Press a small strawberry chunk into the area where the nose should be. Carve the toes, ears and mouth with the tip of a toothpick.
Bend the container a little and the chocolate should pop right off. Put the bunny back in the fridge until you're ready to eat it. With equal proportions of almond oil and coconut butter, this is soft at room temperature. If you use a 1:4 ratio of almond oil to coconut butter, it's rock solid at room temperature but much less creamy. Adjust according to taste.