Kids recipe – Clean Easter eggs – gluten free, grain free, soy free, dairy free, refined sugar free, clean and vegan.
Can you believe it’s almost Easter again?
I’ve created something the kids will love (and you will too) that nourishes your body and gives your kids a break from all those nutrient-void, sugar and dairy filled Easter eggs. It’s my clean Easter eggs recipe and it’s simple to make.
I’ve wanted to create a clean, nutrient dense Easter egg recipe for some time now and even bought a variety of Easter egg moulds last Easter. However, making edible chocolate proved too difficult as the sweetener kept separating from the rest of the ingredients resulting in a tasteless chocolate up the top and a pool of sweetener at the bottom. I searched Google for troubleshooting tips and stumbled upon a great website by the Merrymaker Sisters who advised to add a nut butter to the mix and blitz in a food processor or high speed blender for 2 minutes. An amalgamation forms and stops separation. Their recipe is here.
Recently I stumbled upon my Easter egg moulds which reminded me of that great tip. Lucky for me I had some almond spread lying in my pantry and as there’s no time like the present, I made my chocolate Easter eggs in under 10 minutes and placed them in the freezer. You are left with a beautiful tasting egg with sweetener consistently throughout. As coconut oil melts at room temperature (In the warmer months here in Australia), you will find that your eggs can melt very easily so it’s best to store them in the fridge or freezer and eat them straight from there.
Almond spread is the same as almond butter and is simply almonds blitzed in a food processor long enough to turn into butter. I’ve used rice malt syrup as it’s a more neutral tasting sweetener, however you can use honey instead but use less than you would for rice malt syrup as it’s stronger in sweetness. Start off with 1 tablespoon honey first, taste test it then adjust according to your palate. There’s enough chocolate mix to fill this 10 egg capacity mould. If you have larger or multiple moulds, simply double or triple the recipe. If you have any leftover chocolate, store in a bowl with some glad wrap over the top and when ready to use, reheat on your hotplate on the lowest temperature until the mix has melted again.
I purchased my moulds from a bargain variety store (AKA $2 shop) which usually stock them close to Easter. They measure roughly 4.5 cm (L) x 3 cm (W) x 2 cm deep.
Check out your local bargain variety store, Spotlight store or some home ware gift shops for moulds otherwise you can buy them online. (See below).
Kitchen warehouse (for moulds similar to mine)
If using silicone moulds (or other soft, bendy moulds), place them on a try or plate that will fit into your freezer BEFORE you fill them with chocolate. This way, you won’t spill any chocolate due to the mould bending when you pick it up (as found out the hard way).
I will be back with another Easter recipe soon – this time for Easter lunch so stay tuned.
Love, Tash x
Here’s a quick overview on what to do
Ingredients I used
Why this is so good for you
Coconut oil speeds up metabolism, reduces the risk of heart disease, reduces the risk of diabetes, improves digestion, increases immune strength, is anti-bacterial, anti-vira, anti-fungal and anti-parasitic, prevents osteoporosis, prevents stroke and helps prevent the onset of Alzheimer’s disease.
Raw cacao powder protects against aging and cancer, improves digestion, give energy, improves mood, lowers blood pressure and increases circulation.
Rice malt syrup is easy to digest, is not addictive like regular sugar, has less strain on the liver due to being fructose free and is a better alternative when considering your weight then fructose filled sweeteners.
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.
Vanilla aids digestion, regulates blood sugar, reduces nervous tension, helps prevent PMS and keeps the heart strong.
* If using silicone or other soft, bendy mould, place the mould on a tray or plate BEFORE filling with chocolate. Once filled, transfer entire tray with mould into freezer. This will stop any spillages occurring.
* Not all sweetener is created equal. If using honey, start off with 1 tablespoon and adjust according to taste.
* If your coconut oil is hard, melt at the lowest temperature on your hotplate before adding the other ingredients.
- 1/4 cup melted coconut oil
- 2 tablespoons raw cacao powder (or unsweetened cocoa powder)
- 2 - 3 tablespoons rice malt syrup (or sweetener of choice. Adjust amount according to taste)
- 2 tablespoons almond butter (or nut butter of choice)
- 1/2 teaspoon vanilla extract
- Pinch of fine pink Himalayan salt
- Place all ingredients in a small bowl and mix till combined.
- Transfer to a small food processor or high speed blender and blitz for 1 - 2 minutes.
- Pour chocolate mixture into moulds and place in freezer till firm.
- Best eaten straight from freezer or fridge.