Easter Recipe Roundup: Fun for the Kids, Delish Vegan Desserts and More!
Easter is almost here, and our Vegan Chef has put together a collection of some of our favourite Easter Recipes for you to try over the coming weeks.
First up, for some fun with the kids, why not try decorating your own Easter Eggs with natural, food-based dyes using ingredients you might already have in your kitchen?
To view the complete instructions, CLICK HERE.
The results look great – and add a beautiful, rustic touch to any Easter display.
Chocolate Easter Nests (Vegan, Dairy-Free)
These fibre rich sweet treats are a fun, delicious & easy way to get the kids involved this Easter and are sure to be a hit among children and adults alike!
Chocolate Easter Nests
These fibre rich sweet treats are a fun, delicious & easy way to get the kids involved this Easter and are sure to be a hit among children and adults alike!
Servings: 8 Pieces
Ingredients
- ½ Cup Enjoy Life Dark Chocolate Chip
- 1 Tablespoon Coconut Oil (Melted)
- 1 Cup “Nature’s Path” Bran Cereal
- 1 Box Pretzel Veggs Mini Eggs
Instructions
- In a large bowl, add chocolate and coconut oil. Place bowl on top of a saucepan of simmering water and stir together until melted.
- Pour cereal into the melted chocolate and stir until fully coated.
- Using a spoon, shape the mixture into 8 nests on a baking tray lined with parchment paper. Create a small well in the middle of each nest. This will hold your chocolate eggs.
- Place completed nests in fridge for at least 45 min-1 hour to set. Finish nests with 2-4 mini chocolate eggs and enjoy!
Notes
Each Serving Contains:
115 calories; 2g protein; 7 g total fat (0 g trans fat); 15g total carbohydrates; 7 g of sugar; 0 mg sodium *Not including Pretzel Veggs garnish
Salted Caramel & Maca Chocolate Eggs (Vegan, Dairy-Free)
Next, consider indulging with a super decadent and undeniably delicious vegan, dairy-free spin on an Easter classic that will have them wondering: how’d you get the caramel inside?
Featured Recipe: Salted Caramel & Maca Chocolate Eggs (Vegan)
Super decadent and undeniably delicious, this Vegan, dairy-free spin on an Easter classic will have them wondering: how’d you get the caramel inside?
Servings: 12 Mini Eggs
Ingredients
Chocolate Shell
- 1 Cup “Enjoy Life” Chocolate Mega Chunks
- 0.5 tsp "Organic Traditions" Vanilla Bean Powder
- 1 tbsp “Mason D’Orphee” Extra Virgin Coconut Oil
- Pinch of Sea Salt
Filling
- 1 Cup “Dandies” Vegan Mini Marshmallows
- 0.5 Cup "Pacific" Organic Almond Milk
- 8 “Natural Delights” Medjool Dates (Pitted)
- 3 tbsp “Mason D’Orphee” Extra Virgin Coconut Oil
- 2 tbsp “Canadian Heritage Organics” Maple Syrup
- 0.125 tsp Sea Salt
- 2 tbsp Maca Powder
Instructions
- In a double boiler melt your chocolate chips and combine with the remaining “chocolate shell” ingredients.
- Pour enough melted chocolate into a silicone egg-shaped mold to fill each slot half way. We used 12 mini-egg halves mold by “Wilton”. Swirl the chocolate around to coat all sides, pour out the rest back into the melted chocolate bowl and set upside down on a parchment lined tray. Cool in a refrigerator for 30 minutes or until solid enough to pop out. Repeat once more.
- In a small sauce pan over medium-low heat, melt your marshmallows with almond milk and whisk frequently until fully combined and liquefied.
- In a high speed blender, combine the melted marshmallows with the remaining “filling” ingredients until smooth. Transfer into a piping bag and store in the fridge until ready to use.
- Once all of your chocolate shells are ready, dip the edges of each half back into the remaining melted chocolate to help with the seal and pipe in the filling. Join two halves together to form a complete egg. If the halves do not seal well enough after refrigeration, dip the entire egg (two joined halves) into the melted chocolate for another “seal” layer and set back onto your parchment lined tray to set in the fridge until solid. Repeat for all 12 eggs.
- Optionally, dust with extra Maca powder and enjoy as a delicious Easter treat!
Notes
Each Serving Contains:
267 calories; 2 g protein; 11 g total fat (0 g trans fat); 43 g total carbohydrates (36 g of sugar); 26 mg sodium
Chocolate Easter Nests (Vegan, Dairy-Free)
These chewy mini egg topped vegan chocolate chip cookies are a colourful, simple-to-bake and coconut sugar sweetened Easter Treat!
Mini Egg Cookies
These chewy mini egg topped vegan chocolate chip cookies are a colourful, simple-to-bake and coconut sugar sweetened Easter Treat!
Servings: 20 Cookies
Ingredients
- 1 1/3 Cup Coconut Sugar
- 2/3 Cup Coconut Oil
- ½ Cup Almond Milk
- 2 tbsp Vanilla Extract
- 2 ½ Cups Organic All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- ⅓ Cup Chocolate Chips
- 1 Box Pretzel Veggs Mini Eggs
Instructions
- Preheat the oven to 350F.
- In a medium mixing bowl, combine coconut sugar, almond milk, vanilla extract and coconut oil.
- In a separate bowl, combine the all purpose flour, baking soda, baking powder and sea salt.
- Combine wet and dry ingredients, add chocolate chips and mix until evenly distributed.
- Scoop cookies onto two parchment lined baking sheets, pressing them down slightly and adding halved mini eggs on top before placing in the oven
- Bake for 8-10 minutes and allow to cool before enjoying!
Notes
Each Serving Contains:
191 calories; 2 g protein; 8 g total fat (0 g trans fat); 27g total carbohydrates (15 g of sugar); 144mg sodium *Not including Pretzel Veggs garnish
Happy Easter!
We hope you enjoy the recipes, and have a happy & healthy holiday!
-Your friends at Nature’s Emporium