2 healthy and tasty recipes for this Easter
Hi Glow Girl!
I know the typical Easter is all about stuffing your faces with as many Easter eggs as possible. Well, that typical Easter binge can change, today! If you are looking for a healthier recipe, which can be a great alternative rather than eating the traditional Easter eggs. Then I have you covered 🙂
My goal for this post is to make sure I am preparing you as much as I can with a healthier alternative recipe this Easter, and there is no better way to do it but by me sharing with you, 2 great Easter recipes which I have found, when I was scrolling through the Deliciously Ella app. I will share with you a recipe which shows you how to make a healthier Easter egg and another recipe which shows you how to make, cute little Easter Nests.
As I mentioned I did get these recipes from the Deliciously Ella’s app and she also has the recipes on her website as well, I have put the link at the bottom of this post. I am definitely looking forward to making these recipes over Easter and I hope you are too.
I have to admit that this is probably one of my favourite creations, Deliciously Ella has done, the pictures on her app, make them look so tasty!!!
Time it takes to make it: 90 minutes
To make the chocolate:
1/2 a cup of cacao butter
2 tablespoons of raw cacao powder
3 tablespoons of date syrup
2 tablespoons of almond butter
1 cup of dates
3 tablespoons of boiling water
250g of cashew nuts
1 teaspoon of vanilla powder
For the cashew butter:
Pre-heat the oven the 180C, then once the oven is hot place the tray of cashews in to bake for about ten minutes – until they start to go golden brown but aren’t burnt.
Take the cashews out the oven and let them cool.
Once cool place them in a food processor with the vanilla powder and blend for about ten minutes, until the mix is totally smooth and creamy. It’s so tempting to stop blending once it gets sticky but let it keep going until it’s runny, trust me – it’s so worth the extra few minutes!
You do need a really strong processor, like a Magimix to do this sadly, a weak one won’t make it totally smooth.
For the chocolate:
Place the cacao butter in a saucepan and melt on a low heat with the almond butter. Once
they’ve melted pour the liquid into the food processor with the remaining ingredients and then blend until smooth.
Place the chocolate mixture into the silicone easter egg moulds. Mould the chocolate using the back of a tablespoon so that all the sides are covered and there is a shallow space left for the cashew butter.
Place the moulds in the freezer for 30 minutes.
Take the Easter eggs out of the freezer and pop them out of the moulds.
Add a heaped teaspoon of cashew butter into half of the chocolate moulds. Place the cashew butter in the centre of the halved egg, enough so that they completely fill the hollow space.
Place the remaining chocolate moulds on top of the cashew butter filled moulds. Smooth round the edges of the eggs so that each half sticks well together.
Place the whole eggs back into the moulds and then freeze for at least an hour. Then take them out the freezer and let them sit for 10-15 minutes before eating!
These are great little Easter treats. That look so colourful and wonderful, that you probably wouldn’t want to eat them!
FOR THE NESTS:
1 and a ½ cups of popped/puffed quinoa (60g)
1/3 of a cup of raw cacao powder
6 tablespoons of pure maple syrup
5 tablespoons of coconut oil
2 tablespoons almond butter (or any other nut butter)
FOR THE EGGS:
1 cup cashews (150g)
100g of melted cacao butter
1/2 cup raspberries (100g)
1/2 cup strawberries (100g)
4 tablespoons of maple syrup
Juice of 1/2 lemon
1 teaspoon of turmeric
1/2 a teaspoon of vanilla powder
A pinch of salt
Both the nests and eggs are best made the day before serving, so that they can be left in the fridge overnight to set properly.
To make the nests:
Place the coconut oil, cacao powder, maple syrup and almond butter into a saucepan and gently heat it for a few minutes until it’s totally smooth and melted. While this melts pour the brown rice pops into a mixing bowl.
Once the mix has melted pour it over the brown rice pops and stir it all together, until all the rice pops have been covered in chocolate.
Scoop spoonful’s of the mix onto a piece of grease proof paper, form them into little rest shapes and place them in the fridge for while you make the eggs.
To make the eggs:
Add 1 cup of cashews to a food processor and blend for 10 minutes until cashew butter forms. Next add the cacao butter, vanilla powder, maple syrup and salt to the cashew butter in the processor and blend for another 3 minutes.
Remove half the mixture from the processor and place to one side in a bowl. Blend the remaining half with the strawberries and raspberries for 2 minutes, the spoon into your egg case and freeze.
Rinse out the processor, then blend the second half of the cashew/cacao mix with the juice of half a lemon and 1 tsp turmeric, before spooning into the egg case and freezing.
Leave the eggs in the freezer overnight before serving nestled in the cacao crispy nests.
Links to recipes:
Easter Eggs: https://deliciouslyella.com/2015/04/02/easter-eggs/
Ester Nests: https://deliciouslyella.com/2016/03/24/easter-nests/
Hopefully now you are now thinking, no more shopping at supermarkets for Easter eggs, instead you will be in the kitchen with your family making one of these recipes, or maybe even both of the recipes, who knows!
Have a lovely Easter 🙂