Apr 15, 2014


Easter is almost here and I gotta say, living away from my sisters and mum, I’m not all that excited about it. We always did easter egg hunts up until we all moved outta home – although along the way there were requests to the ‘easter bunny’ for vegan eggs, then sugar free ones, only dark ones, even raw vegan ones (the bunny was very creative that year).

So without the excitement from those wonderful women in my life, if it wasn’t for the organic choccie eggs at work, I think I’d kinda forget when Easter was.

But I still wanted to create something that B and I could eat on Easter Sunday, and as I’m no avid baker, creating my own hot cross bun recipe would have been a disaster – and so many other wonderful foodies have already done them sugar free, paleo, regular, gluten free and so on.

Then there is chocolate – of course. But there’s a tendency to over-do it this time of year, and I’ve done it before. So I got my creative cap on (with the help of my bestie) and came up with these babies.

What I love is that, choc chips aside, you probably have all the ingredients for this. It’s quick, easy, throw all in a bowl and you can be eating them in 15 minutes. Ontop of that they are rich in alkaline minerals, protein and good healthy fats – that’s the nutritionist in me; taste and nutrition come hand in hand.

What you'll need:

2 cups almond meal
1 egg
2 Tbsp coconut oil
¼ cup coconut nectar
¼ cup chocolate chips
pinch of salt

Mix all ingredients in a bowl until well combined. Using wet hands, roll mixture into small balls and flatten down on a baking tray (first covered in baking paper). Pop in the oven at 160 degrees C for 12-15 minutes. Done!

So enjoy making these and enjoy eating them moreso. 

Feel free to add your creative kitchen fun pics on Instagram and tag me @christiefischernutrition, or on Twitter @christiefischr

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