Healthy & Easy Easter Treats
We know it’s hard to get sick of chocolate, but sometimes whipping up alternative desserts can be fun and healthier. Especially when you get the kids involved! Enjoy making and eating these treats this Easter.
Raw Carrot Cake Cupcakes (from the Unconventional Baker, makes 6)
These cupcakes prove carrots aren’t just for bunnies.
- ½ cup sultanas
- 1 cup walnuts
- 4 small carrots roughly chopped
- ¼ cup shredded coconut
- ¼ cup coconut oil, softened
- ¼ cup maple syrup
- 1-2 tsp vanilla extract
- 2 tsp cinnamon
- ¼ tsp nutmeg
- Dash of salt
- ¾ cup coconut butter
- ¼ cup maple syrup
- 2 tbsp lemon juice
- 2 tbsp almond or soy milk
- 2 tsp vanilla extract
- Cinnamon for sprinkling
Place all the cupcake ingredients into a food processor and process until a sticky mixture forms. Don’t over process into a paste though.
Divide this between a lined 6 cupcake tray. Press to flatten the tops.
Make sure all frosting ingredients are at room temperature. Blend in a high powered blender until smooth. Spoon and smooth mixture onto each cupcake and finish with cinnamon.
Peanut Butter Eggs (from The Minimalist Baker, makes 20 eggs)
These are like healthy peanut butter cups meets Easter eggs!
- 2 pitted medjool dates
- ½ cup raw almonds
- 1 cup roasted salted peanuts
- ½ cup roasted, salted peanut butter
- 1 cup dairy free semisweet or dark chocolate
Add dates to a food processor and process until only small bit remain.
Add the almonds and peanuts and mix into a meal.
Add peanut butter 1 tbsp at a time until a loose dough forms. Refrigerate for 5 minutes so easier to work with.
Scoop out 1 heaped tbsp at a time and form into an egg shape.
Line a cookie sheet and pop the eggs into the freezer for 20 minutes.
Meanwhile, melt your dark chocolate in 30 second increments in microwave.
Take one egg out at a time and dip in chocolate, place back in freezer.
Repeat for all eggs, store in fridge or freezer in air tight container.
You’ll need an Easter egg or Easter themed silicone mould like this, for this recipe. The nests need to be refrigerated overnight and the moulds frozen to set properly, so plan to make these ahead with the kids!
For the eggs:
- 1 ½ cups of puffed quinoa, brown rice, or buckwheat
- ⅓ cup cup of raw cacao powder
- 6 tablespoons of pure maple syrup
- 5 tablespoons of coconut oil
- 2 tablespoons almond butter (or any nut butter)
- 1 cup cashews
- 100g melted cacao butter
- ½ cup raspberries
- ½ cup strawberries
- 4 tablespoons of maple syrup
- Juice of ½ lemon
- 1 tsp turmeric (for colour)
- ½ tsp of vanilla powder
- A pinch of salt
For the nests:
Place the coconut oil, cacao powder, maple syrup and almond butter into a saucepan. Gently heat for a few minutes until smooth and combined.
Pour the puffed quinoa into a bowl. Pour the melted mixture and stir together to coat completely.
Scoop spoonfuls of the mix onto baking paper. Form them into nest shapes with your hands and use a spoon or thumb to make the indent in the centre. Place into fridge overnight.
For the eggs:
Blend one cup of cashews into a food processor for about 10 minutes until buttery.
Add the cacao butter, vanilla powder, maple syrup and salt and blend for another 3 minutes.
Remove half the mixture and place aside in a bowl.
Blend the remaining half with the berries for 2 minutes. Spoon this delightfully pink mixture into your moulds and freeze.
Rinse out the food processor, add in the second half of the mixture with the lemon juice and turmeric. Blend until nice and yellow.
Spoon this into the mould and freeze overnight.
When ready to serve the next day, remove the eggs from freezer and nests from fridge. Place the eggs into the nests and enjoy!