Easter is upon us and so are the chocolate and sweet treats that come with it. Yes we all love to indulge in all of the goodness but if you’re wanting a bit more balance over the Easter break then we have some healthy alternatives for you!
Cacao is a great substitute for chocolate, full of vitamins and minerals that help with digestion, blood circulation, cardiovascular health and function and enhance physical and mental wellbeing. It also tastes great! Here are three recipes that use cacao for your Easter cooking inspiration!
Chocolate bites
Ingredients (serves 10)
50 g (1/3 cup melted) cacao butter
25 g (2 tablespoons) coconut oil.
60 g (1 loose cup) raw cacao powder.
1 tablespoon Pureharvest Rice Malt Syrup.
Method
In a medium sized bowl, heat the cacao butter, coconut oil and rice malt syrup over a double boiler until completely melted together.
Remove from heat and stir through the cacao powder ensuring there are no lumps. Continue to stir for a couple of minutes as the mixture begins to drop in temperature.
Spoon approximately one teaspoon of the melted chocolate and place into an Easter themed mold.
https://iquitsugar.com/recipe/homemade-chocolate-easter-eggs/
Cranberry Ripe
Ingredients (serves 4)
80g creamed coconut, finely chopped
1 rounded tbsp raw organic coconut oil
1 cup organic dried cranberries
½ cup desiccated coconut
½ tsp vanilla powder
2 tbsp agave
Classic Dark for top and bottom of slice
40g raw cacao liquor, finely chopped
30g raw cacao butter, finely chopped
1 tbsp raw organic coconut oil
¼ tsp vanilla powder
1½ tbsp raw dark agave
1–2 tbsp raw cacao powder
Method
- Prepare Classic Dark by melting finely chopped cacao butter and liquor with coconut oil in a glass bowl over boiling water.
- Remove from heat. Whisk in all other ingredients, adding raw cacao powder last.
- Chill half of prepared raw chocolate in the base of a lined, sealable glass dish. Keep the other half slightly warm.
- Process all filling ingredients in a food processor until they are fine and have begun to bind.
- Press cranberry mixture firmly onto hardened chocolate.
- Spread the remaining chocolate over slice and chill until firm.
- Cut into squares and enjoy with your favourite pot of tea, fruit, or simply as is!
Cacao Fudge Cookies
Ingredients (makes 24)
1 cup (175g) brown sugar
100g unsalted butter or coconut oil, slightly softened
½ cup (125ml) maple syrup
2 teaspoons vanilla extract
⅓ cup (35g) raw cacao powder
1 cup (140g) wholemeal spelt flour
½ cup (80g) buckwheat flour
1 egg
150g raw cacao chocolate or dark chocolate, roughly chopped, plus extra, melted, to serve
Method
- Preheat oven to 160°C. Place the sugar, butter, maple syrup and vanilla in a bowl and mix to combine. Add the cacao, both the flours, the egg and chopped chocolate and mix to combine.
- Roll tablespoons of the mixture into balls, flatten slightly and place on baking trays lined with non-stick baking paper. Bake for 12 minutes or until golden.
- Allow to cool on trays. Drizzle cooled cookies with the extra melted chocolate to serve. Store in an airtight container for up to 1 week.
https://www.donnahay.com.au/recipes/desserts-and-baking/biscuits-cookies/cacao-fudge-cookies