3 delicious and healthy Easter recipes

Easter is just around the corner, so you’re probably already thinking about the walnut roll, chocolate cakes and other sweet treats, aren’t you? And although they taste great, they contain a huge amount of refined sugars and palm oil and as a result, can have a bad effect on our health and well-being. We have come up with 3 completely simple Easter recipes which will help you satisfy your sweet cravings during the Easter holidays without feeling guilty.

Raw chocolate eggs

Chocolate eggs are an essential part of Easter, but the ones bought in the store are full of refined sugars, so we have come up with a healthy alternative. No worries, even healthy chocolate eggs are super delicious.

You’ll need:

120 grams of peanut butter
60 grams of cacao powder
¼ teaspoon of salt
2 tablespoons coconut oil
Agave syrup to taste

Method:

Heat the coconut oil.
Then mix all the ingredients in a blender. Taste the mixture and add agave syrup or any other sweetener.
Put the mixture into to fridge for 10 minutes so it hardens.
Form the eggs and place them back in the fridge for a couple of hours so they harden and then serve.

Lemon coconut balls

Preparing these refreshing and energy balls is ridiculously easy, and they taste divine. The turmeric powder will ensure their beautiful yellow colour.

To make 24 balls you’ll need:

200 grams of cashews
100 grams of coconut chips
2 lemons
3 tablespoons of agave syrup (or honey)
¼ teaspoons of turmeric powder
2 tablespoons of melted coconut oil

Method:

First, wash the lemons well under water, then grate the zest. Be careful not to grate the white part of the shell as it is bitter.
Squeeze out the lemon juice.
Heat coconut oil so you get two tablespoons.
Put all the ingredients in a food processor or a blender and blend until smooth.
Place the mixture in a bowl and put it in a fridge for at least 1 hour.
When the mixture thickens, form balls. You can also sprinkle them with coconut or poppy seeds.

Keep them in the fridge and eat in a week. But we are certain they’ll be gone in a day.

Chocolate covered peanut butter cups

You have to have something chocolatey for Easter, that is why we came up with a delicious recipe for chocolate-covered cups.

To make 10-12 cups you’ll need:

10-12 muffin liners
120 grams of peanut butter
1 tablespoon of agave syrup (or 30 grams of powdered sugar)
½ teaspoons of vanilla extract
¼ teaspoon of Himalayan sea salt
150 grams of dark chooclate

Method:

Mix together the peanut butter, agave syrup, vanilla extract and salt to get a smooth mixture.
Melt the chocolate over a bain-marie. You can also do it in a microwave but be careful not to burn it.
Spread the chocolate over each liner so it covers the bottom.
Flatten about 2cm of the mixture in each liner. The mixture circle should be a bit smaller than the chocolate so we’ll be able to cover the top with chocolate too.
Then pour over the chocolate making sure the mixture is all covered.
If the chocolate thickens during you can always melt it again.
Then place the cups in the fridge for about an hour so the chocolate hardens completely and the cups cool down. Then keep them in an airtight container in the cupboard.