SIBO-Friendly Easter Egg | 85% Dark Chocolate with Coconut and Hazelnut Cream Filling

Why is it safe for SIBO? 85% dark chocolate contains very little sugar, no milk and none of the problematic soy lecithin found in most commercial chocolates. The filling uses coconut cream instead of dairy and is sweetened only with pure maple syrup.

Ingredients

For the chocolate shell:

• 7 oz (200g) 85% dark chocolate (Lindt Excellence or similar — no added milk)

• 1 tablespoon coconut oil (for shine and better fluidity when melting)
  
  

For the hazelnut coconut cream filling:

• 1/2 cup coconut cream (the solid part from a can refrigerated overnight)

• 3 tablespoons natural hazelnut butter (no added sugar, no added oils)

• 1 teaspoon pure vanilla extract

• 1 tablespoon pure maple syrup

• Pinch of sea salt
  
  

Instructions

Step 1 — The shell. Melt the chocolate with the coconut oil using a double boiler or in the microwave in 30-second bursts, stirring between each. Once completely smooth, use a silicone brush or small spoon to coat the inside of an Easter egg mold with a generous first layer. Freeze for 10 minutes. Repeat with a second layer and freeze for another 10 minutes. The more layers, the sturdier your egg will be — two to three layers is the sweet spot.

Step 2 — The filling. Beat the solid coconut cream with a hand mixer until fluffy, about 2–3 minutes. Add the hazelnut butter, vanilla, maple syrup and salt. Beat until everything comes together into a smooth, uniform cream. If it feels too soft to hold its shape, refrigerate for 20 minutes before using.

Step 3 — Assembly. Carefully unmold both chocolate halves. Fill one half with the cream using a piping bag or a spoon, leaving a small border around the edge. Gently warm the rim of the other half by pressing it flat-side down on a slightly warm pan for 3 seconds, then press it firmly against the filled half to seal. Refrigerate the assembled egg for at least 30 minutes before serving.

SIBO Tip

Hazelnut butter must be 100% hazelnuts with nothing else added. Most commercial hazelnut spreads (like Nutella and similar brands) contain sugar, palm oil and skimmed milk powder — all problematic on a SIBO protocol. If you cannot find pure hazelnut butter, natural almond butter or peanut butter work equally well in this recipe with no changes needed.

A moderate portion — roughly a quarter of the egg — is generally well tolerated. 85% dark chocolate in large amounts can have a laxative effect in some people, so start with a small piece and see how your gut responds before going back for more.