If ever there was a moment to splurge for candy it should be for these ADORABLE and annoyingly tasty vegan almond butter Easter bunnies, topped onto a gluten free cupcake, surrounded by a frosting of green-dyed (all natural, mind you) shredded coconut and planted homemade carrot sprinkles, to make the cutest and most allergen-friendly Easter Bunny Cupcakes ever. EVER. Phew, that was a mouthful. Hold on, let me get a drink of water–I’m parched.
Okay I’m back and recharged.
Part of the fun with these vegan chocolate bunnies was getting to visit the place where I bought them, A Real Treat Candy Boutique in Santa Monica. A unique candy experience for the allergy sensitive, vegan, gluten-free, kosher, and lover of natural sweets, it’s a place where everyone can be a kid in a candy store, and I mean everyone.
I spent two hours “Oooing” and “Awwing” over every candy while chatting with Vanessa, the owner of A Real Treat, who is passionate about featuring artisan candy makers from the US and sells nothing with corn syrup or food dyes. There were candy brands I have never heard of yet thrilled to see their craftsmanship, from an incredible vegan selection of gummies to sour treats (that are making my mouth water just thinking about them). This place is the allergen-friendly’s dream come true for those moments you just need a small sweet treat and don’t want to question whether or not you are ingesting gluten or beetle guts or chemicals, for that matter.
*These were definitely a splurge for me, in fact, I only ate the head of one of the bunnies (as seen below) before I distributed all of the cupcakes to a friend and called it a day. I still cannot eat a lot of sugar since I have recovered from my Candida diagnosis–I’m a lot more sensitive to it these days, nor do I really want it. But I HAD to give these bunnies justice and a proper presentation so I made sure they had a loving home to go to.
So let’s chat to chatting about how to assemble these easy-to-make Easter Bunny Cupcakes, shall we? Simply add a few drops of all-natural green coloring into your frosting and lightly coat the tops of the cupcakes.
Dip the tops of the cupcakes into a bowl with green-colored shredded coconut and roll around to coat the entire tops. Hey, that looks like grass! Yup, that’s the point.
“Plant” the carrot sprinkles into the cupcake tops anyway you wish. You can also omit this part if you do not have the time to make the sprinkles, no biggie.
Now for the finale, top the cupcakes with these chocolate cuties and….uh oh, look out Easter Bunny man…RUN!
- Once the cupcakes have cooled, make the frosting. Use a few drops of the all-natural green coloring to create a nice green hue.
- In a shallow bowl, mix the shredded coconut and approximately 5-6 drops of green coloring. Add a few drops of water just to evenly spread the color into the coconut. Or use Crackers on the Couch’s awesome idea for Matcha Shredded Coconut.
- Frost each cupcake and then immediately dip into the colored coconut.
- Add several carrot sprinkles and then top off with the chocolate bunnies.
- Serving Size: 1 Cupcake (excludes chocolate bunny and frosting)
- Calories: 203
- Sugar: 9g
- Sodium: 123mg
- Fat: 14g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
Oh man, you run slow. I’m afraid it’s too late. Sorry. You looked too good to leave alone.
Don’t delay, you can buy these almond butter chocolate bunnies online over at A Real Treat Candy Boutique’s website. In fact, that is the best part of this candy store–you don’t have to live in LA to enjoy good-tasting, allergen-friendly candy. AND you can get 10% off your next purchase on any candy. Just enter the code FORKBEANS. Go now before the bunnies sell out…because they will!