I thought I would take a moment to fill everyone in on how I intend to provide my kids with Easter treats that are fun and sugar free.
I am all for the traditions and excitement that the festive holidays of the Western World bring and love celebrating them with family, however I really don’t like the way every retail giant manages to turn them into a commercial nightmare that we feel obligated to spend our money on.
We try to mix it up a little and encourage the kids to up-cycle or make gifts for birthdays and Christmas. This does require a little more work and commitment, but the end results create memories. Another good option is to support small, local business and buy local.
So, this year for Easter, I have made treats for two of my four kids; the other two will not be swayed into my sugar free world. I figure they are old enough to understand actions and consequences and how they spend their money is their choice.
I have used Quirky Cooking’s Dairy Free Raw Chocolate and reduced the amount of honey used to 50gm. It is made in a Thermomix, however you can do this in a double boiler. I particularly like this recipe as it uses coco butter which remains solid at room temperature in our climate unlike coconut oil.
The coco butter smells divine…hint…if you brush your teeth before using it, you are less likely to just eat it!
I have also made egg shaped cakes using the Quirky Cooking’s Grain Free, Egg Free Chocolate Banana Cake, leaving out the honey and using 500gm of banana. Once cooled I have scoped the centre of each half out and filled with Wholdfood Simply’s One Minute Slice mixture. Put the two halves together and wrap in foil.
I purchased the foil from Spotlight, if was only a few dollars.
As I have to fly to Brisbane Easter Sunday for a week-long course (that I’m not too excited about), I have made myself some treats to get me through the week.
- 1 Cup of Almonds
- 1 cup of Macadamia Nuts
- 1 cup of Desiccated Coconut
- 10 Medjool Dates
- 1 teaspoon of Vanilla
- Pinch of Organic Sea Salt
Blend together until sticky and then roll in balls.
Allow to harden and cool in the fridge, preferably overnight.
Coat in melted 90% Lint dark chocolate, roll in crushed hazel nuts and put back in the fridge to set.