.1 Cherry & almond brownies
From the The Alternative Healthy Easter Treats Cookbook by Discount Supplements.
2 tablespoons milled flaxseed
120g dark chocolate
½ teaspoon coffee granules
125g self-raising flour
70g ground almonds
50g cocoa nibs such as Naturya Organic
¼ tsp baking powder
250g golden caster sugar
1 ½ teaspoons vanilla extract
70g glace cherry (rinsed and halved)
Heat oven to 170° C
Grease and line a 20cm square tin with baking parchment.
Combine the flaxseed with 6 tablespoons of water and set aside for at least 5 mins.
In a saucepan, melt the chocolate and coffee with 100ml water on a low heat. Allow to cool slightly.
Put the flour, almonds, cocoa nibs, baking powder and 1⁄4 teaspoon of salt in a bowl and stir to remove any lumps.
Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. Stir until combined and spoon into the prepared tin.
Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.
2 Nakd chocolate mousse pots
Velvety-smooth chocolate mousse with toffee sauce, topped with crumbled Nākd Cocoa Delight bars and edible flowers for a springtime Easter dessert. Serves 4.
For the toffee sauce
3 packs Nākd Toffee Treat Nibbles
1 tbsp coconut oil
8 tbsp almond milk
For the chocolate mousse
2 ripe avocados
8 tbsp cacao powder
8 tbsp maple syrup
120ml almond milk
For the topping
4 Nakd Cocoa Delight bars
First, make the toffee sauce by mixing the Nākd Toffee Treat Nibbles in a food processor until crumbly. Add the coconut oil and mix again until as smooth as possible. Add in the almond milk one tablespoon at a time until it creates a sauce consistency. Divide equally into four portions, spreading the sauce into the bottom of the glasses.
To make the mousse, scoop the flesh out from the avocados and add to a blender, along with the cocoa powder, maple syrup and milk. Blend until smooth and creamy.
Divide the mousse equally and spoon into your serving glasses, on top of the toffee sauce layer. Leave in the fridge for at least 30 minutes before serving.
Add the Nākd Cocoa Delight bars to a food processor and grind until it turns to rubble.
To serve, spoon the crumbled Nākd bars on top of the mousse pots and top with a few edible flowers.
3 Raw, unbaked hot cross buns
By Mr Pempy’s and The Groovy Food Company. Makes 15 small buns.
450g The organic coconut flour such as Groovy Food Company
510g ground almonds
1 tbsp cinnamon
1 tsp mixed spice
1 tsp ginger powder
1/2 tsp ground vanilla
2 tbsp maple syrup
20g Coconut oil such as The Groovy Food Company
100g Coconut cream
20g Agave syrup
In a blender, mix the oats, coconut flour, ground almonds and spices to produce a fine powder
Then mix in dates till broken down to give a fine crumby texture
Add the water and maple syrup and mix until a dough is formed
By hand mix in the cranberries to the dough until evenly distributed
Form the buns and glaze the surface with a small amount of maple syrup
To make the icing, mix all of the ingredients in a blender until a creamy mixture is formed.
Pipe on the cross or any other decoration.