Healthy Easter Treats

We are bombarded with an amazing array of Chocolate Easter eggs over the Easter holidays and it can be hard to find healthy Easter treats, so we have pulled together a few fun ideas to give you a helping hand.

1. Hummus Dip with Carrots

Ingredients
1 tin of chickpeas, drained and rinsed
1/4 cup freshly squeezed lemon juice, plus additional to taste
1/4 cup tahini
3 tbs olive oil
1 clove garlic, smashed and peeled
1 tsp. salt
Baby carrots for dipping

Optional:
Flat-leaf parsley for decorating
1/2 tsp. paprika

Equipment
Clean terra cotta or glazed flower pots; 2 inch pots work well as individual servings, but double the batch if using a larger pot as a serving vessel.

1. Place the chickpeas, lemon juice, tahini, olive oil, garlic and salt in a blender or food processor. Pulse a few times, then puree until smooth. If necessary, add up to 3 tablespoons of water to reach the desired consistency, pureeing after each addition. Taste and add more salt or lemon juice if necessary.

2. Spoon the hummus into the pots and top with the carrots; kids will enjoy helping with this part. If using parsley, dab a small amount of hummus onto the top of each carrot and press a small leaf of parsley on top.

3. If desired, sprinkle a small amount of paprika on the top of the hummus in each pot for flavour and to mimic the appearance of soil.

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2. Bunny Pancake Breakfast

Get creative with your pancakes and make them into a cute bunny. To make the bunny pictured all you need is

1/2 banana (ears)
1 homemade pancakes (body)
2 whole blueberries (eyes)
1 fresh raspberries (nose)
6 thin slices of apple (whiskers)
3 slivered almonds (mouth)

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3. Raw Chocolate Easter Nests

Ingredients
300g slivered almonds, toasted
200g (2 cups) shredded coconut, toasted
100g (1 cup) almond meal

Raw chocolate
200g (1 cup) raw cacao butter or raw, extra virgin coconut oil (or a combination of 100 gram of each), melted
30g (⅓ cup) cacao powder
2-6 tbs of sweetener such as maple syrup (you can adjust the sweetness to your taste)

  1. Toast your almonds and coconut.
  2. Melt the cacao butter or coconut oil over a very low heat, either in a small pot or Thermomix (temp 50, speed 1) until just melted.
  3. Add the cacao powder and rice syrup, mix until well combined and the syrup is dissolved.
  4. Combine the slivered almonds, coconut and nut meal in a bowl. Add the raw chocolate and stir until well combined.
  5. If you would like a darker nest, add a tablespoon or two more cacao.
  6. Line a muffin tin and press one tablespoon of the mix into the base. Add another tablespoon (approx.) and press into the sides to make a small basket.
  7. Place in the freezer immediately to set. Once set, remove the muffin casing and keep in an airtight container in the freezer until ready to serve.

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