Does Easter’s arrival make you nervous? All that not-so-healthy, wonderful-looking stuff sitting right beside your seaweed and apples–it hardly compares. It is so much worse for children. We don’t mind being tortured every-now-and -then as adults, but they hate it and can’t understand how to suffer in silence. I’m not sure there are very many people that suffer in silence well…anyway. No one has to suffer! Here are some relatively simple ways to spice up this wonderful holiday.
Allergy Free Chocolate Almond Butter Easter Eggs
- 4 cups almond meal (try coconut flour if can’t have almonds)
- 2 tsp salt
- 1/2 tsp stevia leaf powder
- 1 Tbsp vanilla extract
- 2 1/2 cups almond butter (sun butter for nut allergies)
- 1/2 cup agave
- 1/2 cup coconut oil
Mix all the ingredients and form egg shaped balls. Place on a wax paper cookie sheet and freeze the eggs.
*I use the dehydrated/blended leftovers of almond milk.
- 4oz. baking chocolate
- 2oz or 1/4 cup coconut oil
- 2 Tbsp agave
- 2 Tbsp coconut cream (top of can of coconut milk)
- 10 drops vanilla stevia
Set up the cooling rack. Place a sheet of wax paper on a cookie sheet with a cooling rack on top (to catch the extra chocolate). Melt the chocolate in a double boiler (a small pan placed in a slightly larger pan of water). Remove from heat and add the rest of the ingredients. The consistency is important. You want the chocolate just to the point that the lines in it stay after the spoon passes through. It is difficult to keep it there for long, so be sure to have the outside pot of the boiler near to adjust the consistency as needed. Roll a frozen almond butter egg, one at a time, in the melted chocolate. Pick it up with a fork and place it on the cooling rack to harden. They can be placed in the refrigerator to help the process along. Store eggs wrapped in wax paper and refrigerated.
Best Brownies Pops Ever: (Makes 18-20 Balls)
- 4 cups walnuts
- 1 cup cocoa powder
- 1/2 tsp salt
- 20 drops french vanilla
- 1/4 cup flaxseed meal
- 2 cups dates
- 2 Tbsp coconut milk/ kefir
Grease sheet with liquid parchment. Blend walnuts, cocoa, salt, vanilla and flax seed meal. Add dates, as they become smooth add milk. Form ball around the end of popsicle sticks. Bake: at 350° for 5 min., upright
Raw: dehydrate for 4 hr. on 125
Choc. Coating: 1/4c. coconut oil, 1/4c. cocoa butter, 1/4 cup cocoa powder, yacon/agave
Gluten Free Resurrection Rolls
Here are some other ideas I got from pinterest: