Easter is just around the corner, and Easter chocolates have been in the supermarkets for a while now. Let’s face it, it may as well be national chocolate month. A lot of them are gluten free, and some of them include Cadbury’s Mini Eggs, and KitKat and Dairy Milk bunnies.

I wanted to make something proper Easter-y, chocolatey and easy for you guys to make at home. One thing I love is making fudge. It’s a nice easy thing to make, doesn’t require many fancy ingredients, and you can customise it to have different things in it; nuts, chocolate sprinkles, the list goes on. So I thought I would use both the Cadbury’s Mini Eggs and Dairy Milk Bunnies to make this delicious Easter Fudge. Don’t forget to always check the ingredients to see if they are coeliac safe as manufacturers do change their ingredients.

I think that if you cut these into small squares and put them in some little bags or decorative boxes, they would make the perfect easter treat, great for egg hunts, hampers, and as an alternative to an Easter egg with all of that unnecessary plastic packaging.

So if you want to learn how to make it, check out my recipe below!

Gluten Free Easy Easter Chocolate Fudge)

• Servings: 16
• Time: 40 mins + a few hours to cool and set
• Difficulty: Easy
• Print

An indulgent chocolate fudge filled with crunchy Cadbury Mini Eggs, topped with MORE mini eggs and chocolate mousse bunnies.

Credit: thecoeliacsloth.com

Ingredients

• 397g Can of condensed milk 
• 400g Dark Chocolate (Make sure to use chocolate with 50% cocoa solids or more)
• 100g Icing sugar
• 25g Butter
• 200g Cadbury Mini Eggs, crushed
• Bunny shaped chocolates
• Sprinkle of edible stars.

Directions

1. Break the dark chocolate up into small pieces, and put it into a saucepan.
2. Add the condensed milk and butter to the saucepan and put it on the hob, on a medium heat.
3. Stir the contents of the saucepan until all ingredients are melted and combined.
4. Sift the icing sugar into the chocolate and condensed milk mixture and mix well.
5. Mix in half of the mini eggs until evenly distributed.
6. Transfer the mix to a lined square 20x20cm baking tin and smooth the top. 
7. Sprinkle the rest of the mini eggs on top of the mixture, along with the edible stars and chocolate bunnies. 
8. Refrigerate for 2 hours until set. 
9. Slice into small pieces and serve for the perfect easter treat!