EASTER: THE RAW KITCHEN'S EASTER EGGS

For most of us, Easter marks a weekend of serious overindulgence from countless chocolate eggs to hot cross buns! We called on our friend Olivia, founder of raw wellbeing cafe The Raw Kitchen, to share with us her recipe for raw Easter Eggs that are not only delicious, but also good for you...

The Raw Kitchen

THE RAW KITCHEN'S CHOCOLATE BRAZIL NUT EASTER EGGS

You will need:

  • 1 cup brazil nuts

  • 2 cup almond flour

  • 4 cups soaked dates

  • 3 tbsp coconut oil

  • 1 tsp salt

  • 2 tsp vanilla bean

  • 3 tbsp raw cacao powder

Garnish options:

  • Coconut threads

  • Pumpkin Seeds

  • Sesame Seeds

  • Goji Berries

  • Sunflower Seeds

  • Freeze dried berries

  • Pistachios

The Raw Kitchen

Directions:

  1. Chop your brazil nuts so that they are well chopped but not too fine. You want them to add a nice crunch to your Easter Egg.

  2. In a food processor, blend your soaked dates until creamy.

  3. Add coconut oil, salt, vanilla, almond flour and cacao powder. Blend further until smooth.

  4. In a mixing bowl, mix together the Easter Egg mixture with the chopped brazil nuts. You may want to use your hands to get it well mixed.

  5. Roll into Easter Egg shapes and then garnish with your chosen ingredients.

  6. Chill in the fridge.

The Easter Eggs will last 1 week. Serves 12 x

The Raw Kitchen

Easter: Petite Kitchen Toasted Almond & Bittersweet Chocolate Clusters

What better a way to celebrate Easter than by giving your loved ones handmade treats that are not only moorish but good for them too? Lovely Eleanor from Petite Kitchen is back to share with us her recipe for the perfect Easter gift!

Almond Chocolate Clusters

Here is a beautiful recipe for toasted almond and bittersweet chocolate clusters. The sweet little morsels are wonderfully decadent and delicious, only contain two ingredients, and take less than ten minutes to prepare.

TOASTED ALMOND AND BITTERSWEET CHOCOLATE CLUSTERS

You will need:

• 1 cup slivered almonds

• 100g good quality dark chocolate (I used 85%)

Directions:

  1. Simply toast one cup of slivered almonds in a dry skillet until slightly browned and fragrant, then set aside to cool.

  2. Gently melt the dark chocolate in a double boiler.

  3. Place the melted chocolate and almonds in to a bowl, and mix until combined. Spoon tablespoons on to a try lined with baking paper, and place in the fridge to set.

Options:

  • You can get creative with this recipe and use any type of nuts in place of the almonds. Perhaps add a little dried fruit, natural peppermint extract, some orange zest, whatever tickles your fancy really.

Makes 6-8 clusters, best stored in an airtight container kept in the fridge, or in a dark, cool place.

Chocolate Clusters

www.petite-kitchen.com