Easter’s just around the corner but if the thought of all of those high-calorie sugar-laden eggs and bunnies makes you go weak at the knees, why not try some healthy (but just as tasty) alternatives this year! These healthy Easter recipes are simple to make and won’t leave you craving for more chocolate.
Easter just wouldn’t be Easter without a few chocolatey goodies and you can munch away on these ones without the guilt! Try some white chocolate bark for a delicious treat – just mix 3 cups of plain Greek yoghurt with ¼ cup of maple syrup and 1 tsp of vanilla extract. Spread on to a baking sheet and then sprinkle over some chocolate chips, nuts and shredded coconut and freeze for at least 3 hours before breaking up into pieces.
You can make your own healthier version of chocolate Easter eggs by mixing together ¼ cup of cacao powder, 2 tbsp of coconut oil and 1 tbsp of maple syrup. Once you have a thin sauce, just use a small spoon to ‘paint’ a thin layer of chocolate onto egg moulds, freeze for 5 minutes and then repeat until the chocolate thickness is to your liking. Fill your eggs with a yummy bounty bar coconut filling by combining ¼ cup of coconut oil, 1 cup of coconut milk, 4 tbsp of honey, 1 tsp of vanilla essence, 3 cups of shredded coconut and a pinch of salt. There’s your healthy Easter eggs done and dusted!
If you really can’t get through Easter without some store-bought chocolate then try some of these chocolate coconut roughs. Just grab a block of dark chocolate (the 70% variety), break it up and microwave in a bowl with 1.5 tbsp of coconut oil. This should take around 2 minutes but it’s a good idea to check every 30 seconds or so. Once your chocolate has melted, mix in 1/3 cup of shredded coconut and a tablespoon of dried cranberries. Spoon bite sized mounds onto a baking sheet and then refrigerate for at least 3 hours.
Fancy some healthy chocolate cake this Easter? Try this flourless version that’s also sugar-free. Melt 1.5 cups of chocolate chips in the microwave and then add to the secret ingredient – chickpeas! Just blend a 600g tin of chickpeas (drained first) with 4 eggs until the mixture is smooth then add ½ cup of stevia or other natural sweetener and ½ tsp of baking soda until combined. Add the melted chocolate to the chickpea mixture, blend until smooth and then bake in a greased and lined cake tin for 30 minutes at 180 degrees. Trust us - you do not want to miss out on this one!
Your sweet tooth will be doing handsprings with this delicious wholesome chocolate mousse. Whiz together in a food processor or blender 2 very ripe bananas, 2 ripe avocados, 2 tbsp of almond butter, ½ cup of cacao powder and 2 tbsp coconut milk. Pour into serving dishes and chill until set. Just before serving, sprinkle with chopped berries.
You can have your Ferrero Rocher and eat it too with this super-healthy alternative. Finely chop 150 grams of roasted hazelnuts in the food processor then add 2 tbsp cacao powder, 1 tsp vanilla extract and a pinch of salt and blend again. Add 3 tbsp of maple syrup and blend again until the ingredients start to stick together (you may need to add a little more maple syrup if the mixture doesn’t come together after a minute or so). Make into small bite-sized balls, inserting a whole hazelnut into the centre first. Roll in chopped hazelnuts then chill and serve.
Instead of hot cross buns this Easter, why not try these delicious spiced muffins! In a large bowl, combine 2 cups of almond meal with 1 tbsp cinnamon, 1 tsp nutmeg and a pinch of salt. Add 1 cup of coconut milk, ½ cup of coconut oil, 2 eggs and 1 tsp vanilla extract and mix well. Spoon into muffin trays and bake for 20 minutes at 180 degrees.
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