Tag Archives: Easter

‘Hot cross bun’ Easter balls

Two years ago I made Raw Chocolate and Nut Easter Cups. This year’s healthy treat recipe is much simpler and faster!

It takes inspiration from the flavours of the hot cross bun, but is free of gluten and refined sugar (bar the dark chocolate).

To make about 20 you’ll need:
1 cup of sultanas
Rind of one orange
3 tablespoons orange juice
Just enough whiskey to soak the sultanas
250 grams almond meal
4 tablespoons cacao
6 tablespoons natural maple syrup
30 grams dark chocolate, chopped finely and another 20 grams for garnishing
Sprinkles of cinnamon and nutmeg
A dash of vanilla essence


1) Chop the sultanas and soak in whiskey for about 2 hours – use just enough whiskey to cover them.
2) Mix all the ingredients together and stir in the maple syrup gradually – I used rough estimates of some of the ingredients so you may need more or less. Use a fork to combine well.
3) Roll into balls a little smaller than a golf ball.
4) Make crosses with a blunt knife. If you have some desiccated coconut, put some in the grooves of a few of them.
5) Lay the balls on a plate and garnish with chopped dark chocolate, cinnamon, sultanas and a little Easter bunny!

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Recipe: Raw Chocolate & Nut Easter Cups

Raw Chocolate & Nut Cup
I came across this raw food blog last week. ‘This Rawsome Vegan Life’ is a blog by Em, a 19-year old student in Vancouver. She shares leads of amazing recipes along with awesome photos and lovely words. One recipe that caught my attention was her Giant Peanut Butter Cups. Sounds and looks amazing, right? Well, today I decided to give them a try, but I put an Easter spin on them with allspice, and made them a bit smaller. Here’s the recipe I went with, based on Em’s:

Raw Chocolate & Nut Easter Cups (makes about 10)
1 cup nuts (I used a combo of hazelnuts, walnuts and almonds)
6 soaked dates
2 tablespoons raw cacao
splash of agave
Chocolate Layer
1 avocado 
8 soaked dates
2 tablespoons raw cacao
2 tablespoons coconut oil
2 tablespoons almond butter
4 tablespoons agave
pinch of salt
1 tablespoon cinnamon and allspice
Nut Butter Layer
3 tablespoons natural peanut butter
3 2 tablespoons almond butter
pinch of salt
desiccated coconut

Chocolate layer mixture

For the crust, process all the ingredients together until it’s crumbly but firm to press together. Press into the sides and bottom of small or medium sized cupcake molds and place in the fridge.

For the chocolate layer, blend all the ingredients together until smooth and thick. Spoon a tablespoon or so into the cupcake molds, making sure you have about a third of the mixture remaining.

For the nut butter layer, mix the nut butters and the salt until smooth. Add a spoonful on top of the first chocolate layer in each cupcake mold, then top with the remaining chocolate mixture.Smooth over, then top each one with a cross made from desiccated coconut. This would work best with a template – I just practically poured it on top!

Set them in the fridge and then NOM NOM NOM!
Setting in the fridge
Ready to eat!
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