So I love Easter and the long weekend it brings but am keen to find new Healthy Easter Egg Alternatives that aren't full of preservatives or high sugar. Here's one quick and super easy recipe that may be a little too good...
100g (70% or more cocoa content) dark chocolate. I used 50g of 70% and 50g of 85%.
A handful of frozen raspberries
Place empty tray in freezer.
Melt the chocolate in the microwave on high for 1.5 to 2 minutes or until liquid form. Check about every 30 seconds to prevent the chocolate from burning as microwave temperatures will vary.
Remove tray from freezer and spoon about a teaspoon of chocolate mixture into the tray or as required.
Roughly chop the frozen raspberries and place pieces into tray on top of chocolate mixture.
Spoon remaining chocolate mixture over and place in the freezer for at least 10 minutes to set.
Store final product in either the fridge or freezer to prevent melting. I think eating three before they reach their storage container is quite acceptible.
These are dairy-free and easy to make.
Peanut Butter Ingredients:
1 and 1/2 cups peanuts
1 and 1/2 tablespoons peanut oil
1 cup coconut oil
1 cup cacao or cocoa
1/2 or 1/3 cup sweetener ie. maple or honey - quantity depending on how sweet you prefer it
Mix the chocolate ingredients together, the coconut oil will need to be in liquid form. Spoon half of the mixture into the cupcake moulds and put in the fridge.
Blend the peanuts and peanut oil for 3 minutes in the food processor occasionally pushing down the sides.
Then take out the chocolate mixture from the fridge and spoon the peanut butter on top.
Finally cover with the remaining chocolate mixture and put into the fridge or freezer for an hour to set.
Will need to store in the fridge or freezer to prevent melting.
Flourless, refined sugar free, nut based goodness.
2 cups mixed nuts - I used a mixture of almonds, cashews, brazil nuts and hazelnuts.
1/2 cup almond meal
1 cup shredded coconut
2 tablespoons coconut oil
2 tablespoons cocoa or cacao
1 tablespoon of honey or maple etc.
1 cup coconut oil
1 cup cocoa or cacao
1/2 cup honey or maple etc.
Preheat oven to 180*C.
Blend nuts to a bread crumb consistency.
Then combine all biscuit ingredients in a mixing bowl.
Adding more dry or wet ingredients to get the right cookie dough texture.
Shape the dough and place on a tray lined with baking paper.
Bake for 10-20 depending on your oven. The biscuits should be fairly firm to touch but they will harden more as they cool.
Then while they are cooling... combine all your chocolate ingredients. The coconut oil should be in liquid form. Coat the biscuit in the chocolate mixture. Then put the biscuits in the fridge for 20 minutes before giving them a second coating. If there is a bit of extra chocolate mixture left over you can store in the freezer for future use.
Store biscuits in the fridge.
Writer of healthy recipes with simple instructions.