Healthy Easter Treat Alternatives
- - 2 Tbsp.Peanut Butter (We like to use the Natural Peanut butter)
- - 3 Tbsp.Coconut Oil
- - 2 Tbsp.Cacao Powder
- - 1 Tbsp.Pure Maple Syrup
Place paper liners in a muffin tray.
To create the chocolate mixture,use a measuring jug and put 2Tbsp. of coconut oil in the jug, melt in the microwave for 10-20 second increments stirring in between until melted. Add 2Tbsp. Cacao powder and whisk mixture together. Pour a small amount of the mixture into each muffin tin – covering the base of the paper. You want to have left over mixture for the top layer of the cups, more can be made but keeping in mind the chocolate mixture is very strong so a small layer tastes the best! (working quickly so the chocolate mixture does not harden – If it begins to, simply stir or pop in the microwave for a short time)Put the muffin tray in the freezer while you prepare the peanut butter mixture.
To make the Peanut butter layer, using a different measuring jug, melt the rest of the coconut oil (1Tbsp) in the same process as the chocolate mixture was done. Add the peanut butter and melt in the microwave. Once both the coconut oil and peanut butter are melted, stir and add the maple syrup. Pour the peanut butter mixture on top of the chocolate layer (making it slightly thicker than the chocolate layer) Place in the freezer for 10 minutes. Finish the cups with a last thin layer of chocolate on top of the peanut butter layer. Put the muffin tray into the fridge for at least an hour. Once the cups have set, peel the baking paper off from each cup and put in an airtight container. These treats need to stay cool in a fridge in between gobbling them down! – *They will last months in the freezer, Enjoy*
- - 1 ½ Cups Coconut Shredded
- - ½ Coconut Oil
- - ½ Cacao Powder
- - 2-3 Tbsp. Rice malt Syrup or Pure Maple Syrup
Place shredded coconut on a fry pan on medium heat for 5 minutes until lightly golden and toasted. Melt coconut using your microwave (In 10-20sec increments until completely melted) Add Syrup and whisk until combined. Add Cacao Powder, mix through. Add Shredded coconut to mixture, spread evenly on a lined baking tray. Place in the freezer for 30-50 minutes.
Take out from freezer and break the mixture into desired chunks. Enjoy!
*Keep Coconut Rough in the freezer up to 2 Months*
- - ½ Cup Almonds
- - ½ Cup Walnuts
- - 6 Tbsp.Cacao Powder
- - 1tsb Salt
- - 1 Cup soft dates pitted (Medjool or soften regular dates in hot water for 10mins)
- - 2Tbsp. Cacao Powder
- - 2Tbsp. Coconut oil
- - 1Tbsp. pure maple syrup
Blitz the almonds, walnuts, salt and cacao powder in a food processor. Once it resembles a sand like mixture add the dates and blitz again until the mixture comes together in a nice ball. Put the mixture on a square of baking paper and press out into a square or rectangle shape with your fingers. We like to push a few roughly chopped almonds into the base to create a nice crunch but this is optional. To make the “frosting” melt the coconut oil in the microwave for about 10 secs or longer if required. Add the cacao powder, maple syrup and mix together. Pop the mixture in the fridge for 5-10mins until it becomes slightly thicker and spreadable. Once the mixture has thickened spread all over the brownie base. (If the frosting mixture became too hard, simply place into the microwave for a short burst) Add some chopped up almonds or walnuts to the top of the brownies if you wish for a bit of colour.
Cut up the brownies into small bite size pieces and enjoy!
*These brownies can be stored in an airtight container at room temperature for 2 weeks. They will last a month in the fridge. *