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With everyone in lockdown over the holiday, it’s the perfect time to check out some of the best Easter desserts you can make with your family.
Here we have our Best Easter Desserts of 2020…
Best Easter Desserts
Healthier Easter Cupcakes
Preheat the oven using the fan-forced setting to 220°C. Line a 6 hole muffin tin with cupcake cases.
In a medium bowl combine the flour, baking powder, cinnamon and nutmeg.
Add the coconut oil, egg, yoghurt and maple syrup. Mix until well combined.
Fold through the carrot and walnuts.
Divide the mixture between the cupcake cases and bake for 20 minutes at 220°C or until a toothpick inserted in the centre comes out clean. Allow to cool before icing.
For the icing beat the cream cheese and vanilla together until smooth. Gradually add the sugar and beat until light and fluffy.
To assemble the cupcakes spread a generous dollop of icing on each. Cut the marshmallows in half and dip the sliced end in sugar to create the ‘bunny ears’, then place two on each cupcake.
Ingredients
Directions
Preheat the oven using the fan-forced setting to 220°C. Line a 6 hole muffin tin with cupcake cases.
In a medium bowl combine the flour, baking powder, cinnamon and nutmeg.
Add the coconut oil, egg, yoghurt and maple syrup. Mix until well combined.
Fold through the carrot and walnuts.
Divide the mixture between the cupcake cases and bake for 20 minutes at 220°C or until a toothpick inserted in the centre comes out clean. Allow to cool before icing.
For the icing beat the cream cheese and vanilla together until smooth. Gradually add the sugar and beat until light and fluffy.
To assemble the cupcakes spread a generous dollop of icing on each. Cut the marshmallows in half and dip the sliced end in sugar to create the ‘bunny ears’, then place two on each cupcake.
Notes
Easter Celebration Chocolate Tart
By Katrina Neill – Sunny Queen Australia
Beat together butter and sugar until light and well combined
Add sifted flour and mix until it forms into crumbs
Add yolks and knead together to form into a dough (add water if needed to bring together)
Form into a ball, cover in plastic and chill for at least one hour
Roll out the pastry into a circle, approximately 5mm thick, and line a buttered 24cm flan tin
Return to the fridge to chill then blind bake the tart shell for 10/15 minutes or until golden brown
In a bowl, melt chocolate and butter together until combined then allow to cool slightly
In a mixer with the whisk attached, whisk the room temperature eggs, yolks and sugar on high until it becomes very thick and light in colour
Turn down mixer speed to low/medium and slowly and gradually add in the chocolate mixture
Mix for an additional 20-30 seconds, then very gently using a spatula, fold the mixture by hand until combined, being careful not to knock out too much of the air
Pour mixture into the pastry shell and bake for 15 minutes at 111°c fan forced oven
Allow to cool
Ingredients
Directions
Beat together butter and sugar until light and well combined
Add sifted flour and mix until it forms into crumbs
Add yolks and knead together to form into a dough (add water if needed to bring together)
Form into a ball, cover in plastic and chill for at least one hour
Roll out the pastry into a circle, approximately 5mm thick, and line a buttered 24cm flan tin
Return to the fridge to chill then blind bake the tart shell for 10/15 minutes or until golden brown
In a bowl, melt chocolate and butter together until combined then allow to cool slightly
In a mixer with the whisk attached, whisk the room temperature eggs, yolks and sugar on high until it becomes very thick and light in colour
Turn down mixer speed to low/medium and slowly and gradually add in the chocolate mixture
Mix for an additional 20-30 seconds, then very gently using a spatula, fold the mixture by hand until combined, being careful not to knock out too much of the air
Pour mixture into the pastry shell and bake for 15 minutes at 111°c fan forced oven
Allow to cool
Notes
Rocky Road
By NOMO
Melt 200g NOMO dark chocolate, Dairy Free Butter and maple syrup gently together in a pan.
Stir in biscuits, dried fruit, nuts and mallows
Press into a lined baking tin
Top with 100g NOMO Dark Chocolate
Freeze for 1- 2 hours until set to slice
Ingredients
Directions
Melt 200g NOMO dark chocolate, Dairy Free Butter and maple syrup gently together in a pan.
Stir in biscuits, dried fruit, nuts and mallows
Press into a lined baking tin
Top with 100g NOMO Dark Chocolate
Freeze for 1- 2 hours until set to slice
Notes
Koja Choc Smoothie Bowl
By KOJA
Place all the ingredients in a blender and mix to your desired consistency.
Pour mixture into a bowl and top with your favourite fresh fruit, nuts and some more KOJA bar (if you haven’t already blended it all in).
Enjoy!
Ingredients
Directions
Place all the ingredients in a blender and mix to your desired consistency.
Pour mixture into a bowl and top with your favourite fresh fruit, nuts and some more KOJA bar (if you haven’t already blended it all in).
Enjoy!
Notes
Easter Brekky Toast
By Jodi – Jodi’s Kitchen
Melt together ingredients for the peanut butter eggs and brownies and pour into mini moulds, then pop into the freezer to set.
Spread toast with Mayver’s Peanut & Cacao Spread, top with sliced Banana, Coconut and Peanut Butter Eggs & Bunnies.
Ingredients
Directions
Melt together ingredients for the peanut butter eggs and brownies and pour into mini moulds, then pop into the freezer to set.
Spread toast with Mayver’s Peanut & Cacao Spread, top with sliced Banana, Coconut and Peanut Butter Eggs & Bunnies.
Notes
Chocolate Brownie Cooke Cake with Mango and Raspberry Sorbet, Garnished with Marbled Chocolate Bark
By Lisa Mead – Lisa Mead
Pre heat oven to 350F.
Grease an 8 X 8 square pan, add parchment paper.
In a medium size bowl, combine melted butter, cocoa and sugar, stir until fully dissolved.
Add eggs one at a time, then vanilla, and stir until well combined.
Stir in the flour and salt until the flour is fully combined.
Spread mix into the cake pan, and bake for approx 20 -22 minutes. Or until the centre is almost set.
Remove from oven , remove brownies from cake pan and place on a wire rack to cool.
Using a 2-inch cookie cutter, cut out 16 cookie-shaped brownies.
Mix all of the above ingredients, using a spatula or butter knife, spread a small amount of cream mix between the two cookie cake pieces.
Place white chocolate and dark chocolate into 2 separate glass bowls and microwave each for about 30 second intervals. Stirring between each interval until melted and smooth.
Pour dark chocolate onto a Silpat mat or non-stick baking paper and spread thin ( 1/8 inch) with the back of a spoon or spatula.
Place melted white chocolate into a pastry bag or a quart size zip lock bag with the tip cut off, and pipe swirls randomly over the dark chocolate.
Using a tooth pick, or a butter knife, drag through the white chocolate to create a marbled effect.
Allow chocolate to set in the fridge.
Place water and raspberries into a food processor. Pulse until the mixture is smooth.
Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer, a 1/4 at a time, and press with the back of a spoon on the strainer to assist in removing the seeds.
Repeat with remaining raspberry puree. Discard what is left in the strainer.
Make simple syrup – heat the sugar, salt and water in a medium size saucepan on a medium heat, until the sugar and salt has dissolved, set aside too cool.
Add the raspberry juice and lime juice to this mixture, follow your ice cream makers instructions to create the sorbet.
Use a vegetable peeler to peel the outside of the mangoes. Then cut the flesh away from the large flat white seed in the centre of the mango. Discard the seed and peel. Rough chop the mango flesh.
Blend the mango, simple syrup and lime juice into a blender, till smooth.
Pour into a medium size bowl and place in the fridge till completely chilled.
Follow the instructions of your ice cream maker.
Make simple syrup – heat the sugar, slat and water in a medium saucepan on a medium heat, until the sugar and salt has dissolved completely . Set aside too cool.
Place brownie cookie cake in the centre of your plate , scatter pieces of the chocolate bark in a line width ways across the plate, ( if you like add store bought caramel coated popcorn), place a scoop of each sorbet on top of the cake.
Ingredients
Directions
Pre heat oven to 350F.
Grease an 8 X 8 square pan, add parchment paper.
In a medium size bowl, combine melted butter, cocoa and sugar, stir until fully dissolved.
Add eggs one at a time, then vanilla, and stir until well combined.
Stir in the flour and salt until the flour is fully combined.
Spread mix into the cake pan, and bake for approx 20 -22 minutes. Or until the centre is almost set.
Remove from oven , remove brownies from cake pan and place on a wire rack to cool.
Using a 2-inch cookie cutter, cut out 16 cookie-shaped brownies.
Mix all of the above ingredients, using a spatula or butter knife, spread a small amount of cream mix between the two cookie cake pieces.
Place white chocolate and dark chocolate into 2 separate glass bowls and microwave each for about 30 second intervals. Stirring between each interval until melted and smooth.
Pour dark chocolate onto a Silpat mat or non-stick baking paper and spread thin ( 1/8 inch) with the back of a spoon or spatula.
Place melted white chocolate into a pastry bag or a quart size zip lock bag with the tip cut off, and pipe swirls randomly over the dark chocolate.
Using a tooth pick, or a butter knife, drag through the white chocolate to create a marbled effect.
Allow chocolate to set in the fridge.
Place water and raspberries into a food processor. Pulse until the mixture is smooth.
Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer, a 1/4 at a time, and press with the back of a spoon on the strainer to assist in removing the seeds.
Repeat with remaining raspberry puree. Discard what is left in the strainer.
Make simple syrup – heat the sugar, salt and water in a medium size saucepan on a medium heat, until the sugar and salt has dissolved, set aside too cool.
Add the raspberry juice and lime juice to this mixture, follow your ice cream makers instructions to create the sorbet.
Use a vegetable peeler to peel the outside of the mangoes. Then cut the flesh away from the large flat white seed in the centre of the mango. Discard the seed and peel. Rough chop the mango flesh.
Blend the mango, simple syrup and lime juice into a blender, till smooth.
Pour into a medium size bowl and place in the fridge till completely chilled.
Follow the instructions of your ice cream maker.
Make simple syrup – heat the sugar, slat and water in a medium saucepan on a medium heat, until the sugar and salt has dissolved completely . Set aside too cool.
Place brownie cookie cake in the centre of your plate , scatter pieces of the chocolate bark in a line width ways across the plate, ( if you like add store bought caramel coated popcorn), place a scoop of each sorbet on top of the cake.
Notes
Dr Liz Easter Chocolate Chia Pudding
By Dr. Liz – Dr Liz from LINC Nutrition
In a jar or container mix the chia seeds, milk, honey, cocoa and protein. Mix or shake well. Place in a fridge for at least 2 hours (ideally overnight).
In a beautiful glass layer the chocolate chia pudding with the berries and Greek yogurt. Decorate with two mini chocolate eggs and more berries. Enjoy!!
Ingredients
Directions
In a jar or container mix the chia seeds, milk, honey, cocoa and protein. Mix or shake well. Place in a fridge for at least 2 hours (ideally overnight).
In a beautiful glass layer the chocolate chia pudding with the berries and Greek yogurt. Decorate with two mini chocolate eggs and more berries. Enjoy!!
Notes
Chocolate Mocha Brownies
By Jess Sepel and Califia Farms
Warm gooey chocolate mocha brownies. These are a delicious healthy sweet treat alternative that are full of healthy fats and protein to keep you feeling satisfied. They are also low in natural sugar and free from both dairy and gluten. So easy to make. Enjoy a brownie with some Creamy Greek yoghurt or coconut ice-cream.
Preheat oven to 160°C.
Whisk eggs in a large mixing bowl then add coconut flour, baking powder, sea salt, cinnamon and raw cacao powder and stir to combine.
Add in the tahini, maple or rice malt syrup, Califia Farms Mocha XX Espresso Cold Brew Coffee Milk and chia seeds and mix until just combined. Stir through the chopped dark chocolate.
Spoon mixture evenly into a lined baking tin.
Bake in oven for 25-30 minutes, or until an inserted skewer withdraws clean.
Remove from oven, allow them to cool slightly and then and cut into brownie squares.
Serve Warm.
Ingredients
Directions
Preheat oven to 160°C.
Whisk eggs in a large mixing bowl then add coconut flour, baking powder, sea salt, cinnamon and raw cacao powder and stir to combine.
Add in the tahini, maple or rice malt syrup, Califia Farms Mocha XX Espresso Cold Brew Coffee Milk and chia seeds and mix until just combined. Stir through the chopped dark chocolate.
Spoon mixture evenly into a lined baking tin.
Bake in oven for 25-30 minutes, or until an inserted skewer withdraws clean.
Remove from oven, allow them to cool slightly and then and cut into brownie squares.
Serve Warm.
Notes
Chocolate Fudge Tart
By Mindfully Jessica and Califia Farms
Process the nuts into fine pieces in a food processor.
Add in the Medjool dates and salt, and pulse until the mixture combines evenly.
Add a dash of syrup if extra moisture is needed to get the base to stick together.
Press into a cake tin. I used a rectangle quiche tin.
Drain and rinse the cashews well. Add them to a high-powered blender along with all the other filling ingredients and blend until completely smooth.
Pour into the base and smooth out. Place the tart into the freezer to firm up.
When ready to serve, decorate with fresh berries, almonds and coconut. Enjoy this slice after a few minutes out of the freezer, but for best results store in the freezer until ready eat!
Ingredients
Directions
Process the nuts into fine pieces in a food processor.
Add in the Medjool dates and salt, and pulse until the mixture combines evenly.
Add a dash of syrup if extra moisture is needed to get the base to stick together.
Press into a cake tin. I used a rectangle quiche tin.
Drain and rinse the cashews well. Add them to a high-powered blender along with all the other filling ingredients and blend until completely smooth.
Pour into the base and smooth out. Place the tart into the freezer to firm up.
When ready to serve, decorate with fresh berries, almonds and coconut. Enjoy this slice after a few minutes out of the freezer, but for best results store in the freezer until ready eat!
Notes
Vegan White Chocolate Nectarine Tart
By Hazel and Cacao & Califia Farms
For the base, mix all ingredients in a large bowl until sticky. Press down evenly onto the base and sides of the lightly greased round tart tin.
Bake in the oven at 180 C for 10-12 minutes or until the edges go slightly golden. Set aside.
For the filling, remove stones from nectarines and place them in the blender (I left the skin on). Meltdown cacao butter over low heat and add to the blender. Add all the remaining filling ingredients and blend until as smooth and creamy as possible.
Pour over the tart base and place in the fridge to set (will firm up in fridge but won’t go very hard and solid) once set, decorate with nectarine slices and raspberries. Slice and Enjoy.
Ingredients
Directions
For the base, mix all ingredients in a large bowl until sticky. Press down evenly onto the base and sides of the lightly greased round tart tin.
Bake in the oven at 180 C for 10-12 minutes or until the edges go slightly golden. Set aside.
For the filling, remove stones from nectarines and place them in the blender (I left the skin on). Meltdown cacao butter over low heat and add to the blender. Add all the remaining filling ingredients and blend until as smooth and creamy as possible.
Pour over the tart base and place in the fridge to set (will firm up in fridge but won’t go very hard and solid) once set, decorate with nectarine slices and raspberries. Slice and Enjoy.
Notes
Raw Blueberry & Lemon Slice
By Mindfully Jessica and Califia Farms
Line a 20x20 cake tin with baking paper.
In a food processor, add the almonds and cashews. Process until a rough meal is achieved.
Add the dates and vanilla and process again until a sticky mixture is achieved. Press evenly into the tin. Set aside.
To make the first filling layer drain and rinse the cashews well. Add the cashews to a high powered blender along with the Califia Unsweetened Almond Milk, lemon juice, melted coconut oil, and rice malt syrup. Blend until completely smooth.
Pour only half of this mixture onto the base, place into the freezer to firm up while you make the blueberry layer.
To the first layer filling in the blender, add the blueberries, rice malt syrup and coconut oil. Blend until completely smooth.
Pour this gently onto the first layer. Tap the tin onto the benchtop to help release air bubbles and even out the top.
Place in the freezer until firm, around 2 hours. Slice when still firm but softened enough to slice through. Store in freezer.
Ingredients
Directions
Line a 20x20 cake tin with baking paper.
In a food processor, add the almonds and cashews. Process until a rough meal is achieved.
Add the dates and vanilla and process again until a sticky mixture is achieved. Press evenly into the tin. Set aside.
To make the first filling layer drain and rinse the cashews well. Add the cashews to a high powered blender along with the Califia Unsweetened Almond Milk, lemon juice, melted coconut oil, and rice malt syrup. Blend until completely smooth.
Pour only half of this mixture onto the base, place into the freezer to firm up while you make the blueberry layer.
To the first layer filling in the blender, add the blueberries, rice malt syrup and coconut oil. Blend until completely smooth.
Pour this gently onto the first layer. Tap the tin onto the benchtop to help release air bubbles and even out the top.
Place in the freezer until firm, around 2 hours. Slice when still firm but softened enough to slice through. Store in freezer.
Notes
Layered Mocha Chia Pudding Cups
In a medium bowl whisk to combine cold brew, chia seeds, and cocoa powder. Cover and refrigerate overnight.
In a medium saucepan combine 1½ cups raspberries and maple syrup. Bring to a boil, then reduce heat to simmer, stirring frequently, until raspberries are completely broken down. Transfer to a blender and blend until smooth.
Divide half the raspberry puree between 4 small glasses. Whisk chia pudding to break up any clumps, then top raspberry puree with chia mixture. Top with remaining raspberry puree. Garnish with remaining ½ cup raspberries and hemp seeds.
Ingredients
Directions
In a medium bowl whisk to combine cold brew, chia seeds, and cocoa powder. Cover and refrigerate overnight.
In a medium saucepan combine 1½ cups raspberries and maple syrup. Bring to a boil, then reduce heat to simmer, stirring frequently, until raspberries are completely broken down. Transfer to a blender and blend until smooth.
Divide half the raspberry puree between 4 small glasses. Whisk chia pudding to break up any clumps, then top raspberry puree with chia mixture. Top with remaining raspberry puree. Garnish with remaining ½ cup raspberries and hemp seeds.
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