Wholesome Child Dessert Recipes For Easter
Easter dessert recipe – Creamy Chocolate Eggs
Prep: 15 min
Cook: 5 min
Easter is synonymous with chocolate, especially chocolate eggs. And while there are a few healthy options in health food stores, nothing beats homemade chocolate! Not only is it free from preservatives but you can control exactly how much sugar or sweetener is added to avoid that dreaded sugar rush. These Creamy Chocolate Eggs have a delicious centre without the nasties, plus they’re easy to whip up with your kids.
2 Tbs Coconut Oil
50g Cacao Butter
2 Tbs Maple Syrup
1 Tbs Cacao Powder
1 Tbs Carob Powder
Pinch Vanilla Powder Or Extract
1/2 Cup Organic Cacoa Butter, Melted
1/2 Cup Cacao Powder
2-3 Tbs Maple Syrup
1/2 Tsp Vanilla Powder Or Extract
Pinch Of Himalayan Rock Salt (Optional)
- To make the filling, gently heat the coconut oil, cacao butter, maple syrup, cacao, carob and vanilla in a small saucepan over low heat until almost melted. Remove from the heat and stir to combine, refrigerate until set.
- Once the mixture is chilled, use an electric hand mixer to whip the filling until smooth.
- Meanwhile make the chocolate by pouring some water into a small pan and placing over medium heat. Add the cacao butter to a small bowl and put it on top of the pan.
- Once cacao butter is completely melted stir in all other ingredients until well combined and smooth.
- Pour a little bit of the chocolate into egg moulds. Next add about 2 tsp of chocolate cream to moulds. Top with a little more chocolate.
- Place moulds in freezer to set for 1-2 hours, then carefully take out of moulds and store in an airtight container in the fridge for up to 2 weeks.
Easter dessert recipe – Gingerbread Bunny Biscuits
Serves: 50 small/25 large
Prep: 25 min
Cook: 15-20 min
If choccy eggs aren’t for you, why not reach for these themed Gingerbread Bunny Biscuits instead? I’ve used a delightful gingerbread flavour and natural sweeteners such as apple sauce to create a delish treat that will be snapped up in seconds. Plus, these bikkies have a low glycemic index so they won’t send your kids into a sugar high on your holiday.
2 Cups (240g) Almond Meal
1/2 Cup (55g) Coconut Flour
1/4 Cup (20g) Desiccated Coconut
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
2 ¾ Tsp Ground Ginger
1 Tsp Ground Cinnamon
1 Tsp Vanilla Extract Or Powder
1/2 Cup (75g) Coconut Sugar (To Reduce Sugar, Substitute ¼ Cup Sugar With Pinch Of Stevia)
2 Tbs Maple Syrup Or Raw Honey
2 Tbs Apple Sauce
1/3 Cup (80ml) Coconut Oil, Melted
- Preheat the oven to 160°C and line two baking trays with baking paper.
- Place all dry ingredients in a high-speed food processor and process until well combined.
- Add the wet ingredients and process until a smooth dough is formed (you can also mix by hand).
- Roll the mixture out on a well-floured surface, using a rolling pin. If sticky, add flour onto a rolling pin or cover dough with cling wrap and roll over plastic.
- Using a cookie cutter, cut out gingerbread bunny shapes.
- Bake for approximately 15-20 mins.
- Remove biscuits from the oven and allow them to cool.
Easter dessert recipe – Hot Cross Muffins
Prep: 50 min
These yummy hot cross muffins are a delicious alternative to traditional hot cross buns. Hot cross buns are usually made with refined flour, caster sugar, yeast and other processed ingredients. So if you are looking for a healthier alternative for your family to enjoy over the Easter weekend, then these are a perfect choice.
1 Cup Almond Meal
¼ Cup Tapioca Flour
1 Tbsp Coconut Flour
1 ¼ Tsp Baking Powder
½ Tsp Ground Cinnamon
¼ Tsp All Spice
¼ Cup Coconut Sugar
¼ Cup Almond Milk Or Milk Of Choice
1 Tbsp Coconut Oil, Melted
½ Tsp Vanilla Extract
¼ Tsp Orange Or Lemon Zest
¼ Cup Raisins (Optional)
Cashew Cream For The Cross Frosting:
1 Cup Cashews, Soaked For At Least 30 Mins
1 Tbsp Maple Syrup
¼ Tsp Vanilla Extract
¼ Cup + 2 Tbs Coconut Milk
- Preheat oven to 180C and line a muffin tray with muffin liners.
- In a large bowl, combine almond meal, tapioca flour, coconut flour, baking powder and spices.
- In a medium bowl, using an electric mixer, beat eggs and sugar until fluffy and light in colour.
- Add milk, oil, vanilla and zest and beat until combined.
- Add egg mixture to dry mixture and stir to combine.
- If using raisins, gently fold them into the batter.
- Pour batter into prepared muffin liners and bake for 18-20 mins or until golden brown on top and a cake tester comes out clean.
- Set aside and let cool.
- For the cashew cream, place all ingredients into a high-speed food processor or blender and blend until smooth and creamy.
- Place cream into a piping bag and place in the freezer to cool down for 10-15 mins.
- Once the muffins have cooled down and the cashew cream has set, pipe crosses onto each muffin.
- Keep leftover cashew cream in the fridge and use as a spread, for smoothies or as a filling for creamy chocolate eggs.