Wow, I can’t believe Easter is here already, this year is flying by! This time of year signals the gradual descent into winter for those of us in the Southern Hemisphere, whilst you guys in the North are getting excited for Summer and warmer weather. I guess two things that we’re all loving at the moment though, are Easter Eggs and Hot Cross Buns.
My philosophy is enjoy, but don’t go crazy! I do prefer to eat dark chocolate these days and I mostly make my own and since I discovered that home made raw chocolate is not only good for you, it’s also really easy to make. However, I have been known to consume the odd Lindt Bunny or two at Easter time!
And as for Hot Cross Buns, I do like to eat them on Good Friday – it’s a tradition that I remember fondly from my childhood. When I was a little girl, Good Friday was about eating Hot Cross Buns for breakfast and spending the day watching the Royal Children’s Hospital Good Friday Appeal (Victorians will understand this). There wasn’t anything else to do back in those days anyway, as everything was closed for the day!
Anyway, my point is that it doesn’t hurt to indulge a little. The best advice I can give is whatever you’re having, respect your body by find products that are made with good quality ingredients and enjoy!
And if you like dark chocolate, I highly recommend giving my recipe a try. It’s really easy, I promise, just three ingredients and good for you.
- ¼ cup Coconut Oil or Coconut Butter
- ⅓ cup raw cacao powder
- ¼ cup rice malt syrup
- Chopped nuts
- Dried berries/fruit
- Shredded or desiccated coconut
- Sea Salt
- A silicone mini muffin tray, ice cube tray or if you want to be really fancy, use chocolate moulds
- Gently warm the coconut oil/butter and rice malt syrup in a small saucepan over a low heat, or in a small bowl in the microwave
- Stir until they are well mixed; this should only take a minute or two
- Remove from the heat and stir in the cacao powder so that all of the ingredients are well combined
- Pour the mixture into the tray moulds until they are almost full. Sprinkle in your choice of toppings and put into the freezer for about an hour
- Store in either the fridge or freezer, depending on the weather and how you like the consistency of your chocolates.
- You can use honey as a sweetener if you prefer; I find that the flavour is overpowering in chocolate and Rice Malt Syrup gives a more subtle sweetness (and it's fructose free, if that's important to you).
- I started out using Coconut Oil, but I've since graduated to Coconut Butter as it gives a creamier taste and texture to the chocolate!
My favourite variation at the moment is clusters with nuts and sea salt – use your favourite nuts, I’ve been using Almonds. To make these: mix the basic ingredients together as above, then stir 1/2 cup of chopped nuts into the chocolate mixture and place in the fridge for about 30 minutes, until the chocolate is just firm
Remove from the fridge and place small spoonfuls of the mixture onto a baking tray lined with baking paper. Sprinkle with sea salt and freeze until the clusters are firm
I have one of these most nights with my after dinner cup of tea – yummo.