Real Easter Bunnies Don’t Lay Eggs

They make chocolates instead.  Really, doesn’t it just make more sense? For such mammals to lay eggs is a biological impossibility, but the cleverest of rabbits explore their creative talents and craft cacao into treats for children- Now that sounds downright reasonable in comparison.  I can see it now: Gifted little bunnies across the globe secreting away sugar and cocoa in their homely burrows, creating magic for the good little boys and girls everywhere, much like Santa might prepare for Christmas. At least, that’s what I’d like to believe.  It’s much more optimistic than labeling the inclusion of so much cheap candy as merely a thinly disguised marketing ploy, capitalizing on yet another holiday that might prompt parents to spend ungodly amounts of money on unnecessary junk.

Indeed, I’ve been a very busy bunny this year, working hard to appease the younger (and older!) set who may not appreciate the same dark, bitter chocolate that I tend to favor. It’s a damn shame that there aren’t more light, sweet chocolates for vegans and the generally dairy-intolerant to enjoy. Though it doesn’t have the same reverence as “pure” chocolate, there is absolutely a place for it both in pastry and in the everyday candy dish, so cacao snobs need not get their beans in a bunch. It’s just another flavor, and another treat that I simply can’t leave be until I feel confident it can be enjoyed by all.

And thus, I present a sweet and simple method for homemade “milk” chocolate. Yes, I will tell you straight off, it will be ever so slightly grainy no matter what you do. But yes, it will have a lovely snap between the teeth. And yes, it tastes sweet and milky, just like I recollect the original inspiration to be. And finally, yes, it is absolutely delicious and borderline addictive, which is really saying something for this deep, dark chocolate fiend.

Whether it’s for Easter, or any day before or after, I would recommend you give soy-milk chocolate a chance. As long as you use real ingredients, (unlike the wax and crap that goes into much of the commercially produced milk chocolates) you can create confections every bit as fine and ambrosial as “gourmet” dark chocolates.

Soy-Milk Chocolate

2 Ounces (1/4 Cup) Pure, Food Grade Cocoa Butter, Melted
3 Tablespoons Powdered Soy Milk*
1 Ounce 100% Cacao, Unsweetened Baker’s Chocolate
1/2 Cup Confectioner’s Sugar
1 Teaspoon Vanilla Powder**
Pinch Salt

*If soy allergies are an issue, you can substitute rice milk powder, but be aware that the end results will be grainier and coarser overall.

**DO NOT try using liquid vanilla extract instead, it is not the same thing! You can, however, add the scraped insides of a whole vanilla bean, if powder is unavailable.

Set a small sauce pan over low heat, and place the cocoa butter inside. Allow it to fully melt if you measured it while solid, by weight. Once it has reach a completely liquid state, add in the “milk” powder, and allow it to cook, stirring constantly but slowly, for 5 minutes. This will help it to dissolve more fully, and create a smoother finished bar. Roughly chop the baker’s chocolate, and add the pieces into the pot, again stirring until melted and incorporated. Now, turn off the heat, and with a whisk, quickly mix in the confectioner’s sugar, vanilla, powder, and salt. It may take a bit of vigorous whisking to get all of the sugar combined, but remain diligent and the mixture will even out.

Once completely smooth, pour the chocolate liquid into molds of you choice (I used two standard chocolate bar indentations, but you could also make small bonbons, or even use silicon miniature muffin pans. Just don’t use metal tins, because the chocolate will be very difficult to pop out once solidified.)

Let cool to room temperature, and then very carefully move the molds into a level surface in your fridge. Let chill until the chocolates have set, about 1 or 2 hours, and then wrap individually and store in an air tight container, either in a cool, dark place, or back inside the fridge.

Makes 2 2.5-Ounce Bars

Printable Recipe

37 thoughts on “Real Easter Bunnies Don’t Lay Eggs

  1. How awesome, I’m definitely going to give making my own chocolate a go. I love all kinds of vegan chocolate from the really dark to the soy milkey varieties, it’s all delicious in my book!

  2. I’d rather have my Easter Bunny laying chocolate than eggs any day! I’m a huge dark chocolate fan, so this recipe isn’t for me. But it’s cool to see this, because there truly are limited milk chocolates out there for vegans.

  3. Your chocolate bars look so good! Thanks for the recipe,I will certainly do that someday,I have cocoa butter and cocoa,but will have to get soymilk powder.I wish I had chocolate bar moulds like you have;haven’t been able to find them here.

  4. You’re such a life saver Hannah. Are you sure you’re not some reincarnation of the Easter bunny? Because you’ve got some chocolate making magic going on in that head of yours.

    1. Learn some reading comprehension. She said “SUCH mammals”, as in referring to rabbits. People are so simple these days.

  5. Chocolate perfection! I love your Easter Bunny theory – where do I subscribe to the church of Hannah? :P

    I’m glad you liked the Cookbook Love! At this rate, I will write another one for your new cookbook by the end of this decade!

  6. You have made my day! Checking out your recipe I see you use powdered soy milk. What, what?! I didn’t even know that existed! I am DEFINITELY going to make your Soy Milk Chocolate recipe but I am also going to be able to replicate one of my old time pre-vegan favorite recipes that called for powered milk. Thank you, thank you, thank you!

  7. What a great recipe to have! Thank you :)

    I agree about there not being enough “milk” chocolate options for vegans. Maybe I will just have to start making my own! Thank you Hannah!

  8. I wish you could be my Easter Bunny forever :) Funnily enough I’ve recently discovered cocoa butter in my city, but soy milk powder is an impossibility! Ah well, I like the super dark stuff anyway ;)

  9. I use to HATE dark chocolate until I became vegan and it was kinda the only option! There are rice milk chocolates that taste not so dark and bitter but they are too expensive really. I wish I could make my own chocolate :) that would be perfect.


  10. I bow to your creativity. Very impressive. Where did you get a mold such as this? I have such admiration for people who are Vegan and the creativity that sometimes follows. Cheers!

  11. The soy-milk powder that you use in this recipe is the same that I have been using to make your white chocolate, and it has been causing problems. I’ve tried sifting and sifting it, but no matter what, I get a grainy texture in my white chocolate. I’d love to know what you do to get the milk to absorb fully into the cocoa butter for a smooth, milky taste!

    Oh! And what’s the ETA on your new book? After visiting Paris in January, I’m dying to make me some macarons!

    many thanks!


    1. Hi Bethany,

      I’ve found that it dissolves better if you cook it gently for a bit, as I have in this recipe. If that still doesn’t do the trick for you, send it through a powerful blender or food processor first. Do at least 1 cup at a time, or else it will just spin around without actually breaking down, for about 5 – 8 minutes. Wait for the powder to settle completely before opening the lid, and then measure out and sift what you need.

      Hope that helps!

  12. Love your post. I love chocolate more than anything and always look to try them all. I’ll try to make it soon. Have your kids try Chocolove Almonds and sea salt dark chocolate ? (55% cacao), it is the creamiest, closest to milk chocolate I’ve ever had. In case you wanna keep some in your pantry when you are short on time :)

  13. I have tried this twice now. First was a disaster! Second was edible, but also very grainy. I’ll try the processor suggestion above. Also, found it to be VERY sugary. Would it mess it up too much to cut down the sugar? Also, have seen some other candy recipes elsewhere that add shortening for texture. What are your thoughts on that?

    1. Hi Lisa,

      So sorry to hear about your difficulties. I think that you could safely cut the sugar in half without compromising the structural integrity of the chocolate. I haven’t tried it, but I feel as though shortening would yeild a softer, fudge-like consistency instead of a snappy bar.

      I hope the third time’s the charm!

  14. So glad to find this recipe! As I’ve gotten older, I’ve found that dark chocolate is too bitter for me and our coop no longer sells soy milk chocolate bars. Thanks!

    I was surprised to see you recommend Nielsen-Massey Vanillas, Inc. Vanilla Powder and Better Than Milk Soy Milk Powder. Both contain maltodextrin, a food additive having no nutritional value used as a filler (in this case of the vanilla powder) and a bulker (in the case of the soy milk powder). For vanilla powder, I prefer Terrasoul Superfoods Vanilla Bean Powder, which is certified organic, certified non-GMO and its only ingredient is vanilla bean. For soy milk powder, I prefer Now Foods Organic Instant Soy Milk Powder, which is organic, at least claims to be non-GMO (I’ve requested verification from the non-GMO project and am awaiting a reply) and its only ingredient is soy milk powder. That’s just me though. Not everyone is as picky! :-)

    PS) I have all of your cookbooks. Love ’em!

  15. Real Food Source sell a Vegan coconut milk powder – I am going to try using it I think. I’m based in the uk

  16. […] This is so simple that it barely needs a recipe. But sometimes it just takes a few ideas thrown around and so I’ll post anyway. To make vegan milk chocolate, see the recipe here. […]

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