Easter is just a few days away and if you haven't had a chance to try our recipe for Dairy-Free Hot Cross Buns, why not try this significantly easier and less involved recipe for Mint Chocolate Bunny Pops.
Last year I made a whole tray of mini chocolate eggs for my niece and nephew. He is allergic to peanuts, tree nuts, dairy, egg, oats, legumes, so his mom was unable to find safe Easter eggs for him. I spent about 2 hours evening out chocolate in little half egg molds, then plastering them together with more melted chocolate, then wrapping each one in foil so they'd look like the store-bought kind. With the leftover chocolate I made a bunny pop and a flower pop with some straws I found in the cupboard.
And guess what? They went straight for the pops and couldn't have cared less about the eggs. And I don't blame them! The texture of chunky chocolate is less appealing than a delicate lolly with a cute design. Sometimes simple is simply better.
To make your own Mint Chocolate Bunny Pops you will need:
- 1 bar of Giddy Yoyo Mint Chocolate
Free from the top 8 allergens, vegan, gluten-free
Line a cutting board or a baking sheet with parchment paper and lay out two straws. I find paper straws work better because they're firmer and won't bend under the weight of the chocolate.
Break the chocolate bar into squares and melt it in a double boiler or the microwave. Giddy Yoyo chocolate melts beautifully and has a silky, glossy texture. Pour the chocolate into a pastry bag or freezer strength ziploc bag. Snip a bit of the tip off and pipe the chocolate into circles covering the straws, then pipe two big floppy ears. This should use up the whole bar.
Refrigerate for at least an hour before serving. They look really cute stuck into a flower pot with foam in the bottom, or wrapped with clear plastic like a real lolly pop.
