4 Healthy Easter Treats

These healthy Easter treats and snacks should be on your dessert menu this Easter weekend. From classic Easter nets to lemon drizzle cake, we have a recipe suitable for all the family with a healthier twist on these popular desserts.

Chocolate Dipped “Egg” Fruit Slices

Preparation Time – 10 minutes
Servings – 10

Ingredients

• 1 large ripe mango
• 2 large kiwis
• 4 – 5 large strawberries
• 100g dark chocolate, roughly chopped
• Linwoods Crunchy Seed Clusters

Directions

1. Peel mango.
2. Peel kiwi if desired or you can leave the skin on!
3. Slice the kiwis, strawberries and mango into egg shapes using a sharp knife.
4. Melt the chocolate using 30 second increments in the microwave.
5. Dunk the fruit slices in the melted chocolate, place onto a baking paper lined tray or plate.
6. Sprinkle with clusters of choice before the chocolate sets.
7. Store in the fridge for 24 hours, but ideally eaten on the day of making!

Easter Egg Nest Cookies

Preparation Time – 15 minutes
Cooking Time – Nada
Servings – 8 – 10

Ingredients

• 80g maple syrup
• 80g coconut oil, melted
• 130g smooth smooth peanut butter or almond butter
• 20g cocoa powder or raw cacao powder
• 30g Linwoods Flaxseed, Cocoa and Mulberries
• 130g porridge oats
• 20g desiccated coconut
• 80g dark chocolate, roughly chopped
• Vegan chocolate mini eggs

Directions

1. Whisk together the maple syrup, melted coconut oil, peanut butter and cocoa powder in a large bowl.
2. Add the oats, flaxseed, and coconut and mix well to combine.
3. Divide the mixture into 10 even balls. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. Place into the fridge to firm up for at least an hour.
4. Melt the chocolate in the microwave using 30 second increments.
5. Place a generous tsp or two of the chocolate in the centre of each cookie.
6. Place mini eggs in the centre. Return to the fridge to firm up for 20 minutes. Store in the fridge for up to one week.

Lemon Drizzle Traybake Cake

Preparation Time – 15 minutes
Cooking Time – 40 minutes
Servings – 8 – 10

Ingredients

For the Cake

• 240ml non dairy milk of choice
• 80ml olive oil
• 130g coconut sugar
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• Zest of 2 lemons
• 210g plain flour or plain white spelt flour
• 1 tsp baking powder
• ½ tsp baking soda
• 30g desiccated coconut
• 60g ground almonds
• 4 tsp Linwoods Whole Chia Seeds

For the Topping

• 50g coconut sugar
• 50ml fresh lemon juice
• 200g icing sugar
• 3-4 tbsp fresh lemon juice
• Lemon zest and Linwoods Whole Chia Seeds

Directions

1. Preheat your oven to 180C (350F).
2. Line an 8 inch square tin with baking paper.
3. Blend together milk, olive oil, caster sugar, vanilla extract, and lemon juice.
4. Place liquid into a bowl, sieve in the flour, baking powder, and soda.
5. Add in the coconut, ground almonds, and mix to combine. Once combined, stir in the chia seeds.
6. Pour batter into your prepared tin. Bake in your preheated oven for 35 – 40 minutes; until a toothpick comes out clean.
7. Meanwhile add coconut sugar and 50ml of the lemon juice to a pot. Bring to the boil and simmer for 5 minutes.
8. Once the cake is cooked, prick all over the top with a toothpick of cake tester. Pour over the lemon sugar syrup.
9. Allow the cake to fully cool in the tin.
10. Once cool, remove from the tin. Mix together the icing sugar and lemon juice. Pour over the cake. Allow to set for 20 – 30 minutes before slicing.
11. Garnish with lemon zest and a light sprinkle of whole chia seeds.

Chai Crinkle Cookies

Preparation Time – 10 minutes
Cooking Time – 11-12 minutes 
Servings – 10-12

Ingredients

• 2 tbsp Linwoods Flaxseed, Chia, Apple and Cinnamon + 6 tbsp water
• 40g smooth almond or peanut or cashew butter
• 40g coconut oil, softened but not melted
• 100g coconut sugar
• 1 tsp cinnamon
• ¼ tsp ground ginger
• Pinch of ground cloves
• Pinch of ground cardamom
• Pinch of salt
• ½ tsp baking soda
• 160g ground almonds
• 2 tbsp raw cane sugar for coating

Directions 

1. Preheat your oven to 180C (350F).
2. Mix together the flax and water in a small bowl and set to one side for five minutes.
3. Mix together the coconut oil, nut butter, and sugar in a bowl to form a paste. 
4. Add the flax eggs once they have thickened and mix well to combine.
5. Add the cinnamon, ginger, cloves, cardamom, salt, baking soda, and ground almonds. Mix well to form a thick dough.
6. Divide the dough into 10 -12 even sized balls. Roll each in the raw cane sugar and then place onto a baking paper lined tray. Press down to form cookie shapes to your liking, they will only spread ever so slightly as they cook.
7. Bake for 11 – 12 minutes.
8. Allow to cool for 5 minutes on the tray and then transfer to a wire rack to cool fully. Store in a sealed container for up to four days.