For anyone who practises lent, the forty days of abstinence from sweet treats ceases over the Easter weekend, making chocolate goodies an integral part of the Easter celebrations. Certainly, in a house with children under its roof, chocolate eggs are always aplenty, and once that first one is cracked open, an easter egg-eating marathon is inevitable for hours, or sometimes days, to come. For most, indulging in a few chocolate eggs won't cause any harm, just maybe some tummy aches. However, such an abundance of chocolate on offer can cause serious temptation to those who are either on a strict diet or must avoid chocolate and sugar for medical reasons. If chocolate is your vice, one of the best ways to survive the temptation of Easter treats is to stock up on goods that allow for a chocolate hit, yet are somewhat guilt-free. A good quality, high-cocoa (at least 70% cocoa solids) dark chocolate is great to have in the press, as nibbling on a square can quash a chocolate craving, and dark chocolate also works well as an ingredient for chocolate cakes and bakes. Cacao powder can be used in many dishes, and little of it is needed to give an intense, chocolate hit, along with the benefit of a nutritional, disease-fighting anti-oxidant, boost. For a soothing, hot drink, a spoonful can be added to a cup of warm milk, but as cacao powder can be slightly bitter, a little honey, or your regular sweetener, can be added to taste. Cacao powder is also a delicious addition to a smoothie mix. While a nutritious, chocolatey, ice-cream can be made by blitzing a few frozen bananas, with a drizzle of maple syrup or honey, and a little cacao powder.
If your house is like mine, and a tsunami of chocolate eggs is imminent, before the first one is cracked put a little time aside to make or buy a few less-guilty treats to enjoy over the Easter season. At least when everyone else is tucking into their chocolate egg you'll be prepared by having something healthier, and possibly even tastier, to appreciate with an afternoon cuppa.
Easter Energy 'Eggs'
If you are planning on making some tasty treats to gift this Easter, this mixture makes enough for two half dozen cartons; one for a friend and one for your fridge. Each one is fairly filling, so it should keep any chocolate cravings at bay. A combination of nuts can be used, but I find hazelnuts and cashews work particularly well.
Ingredients
Makes 12
200g dates, pitted
4tbsp natural peanut butter
70g roasted hazelnuts
50g unsalted cashew nuts
25g sesame seeds
25g sunflower seeds
Method
1. You will need two empty egg carton. Add six cupcake cases to each.
2. If the dates are dry, soak in warm water for 10 minutes, then drain and pat dry. Add the dates to the processor and blitz for a few seconds, until the pieces are very small.
3. Add the rest of the ingredients and blitz to combine, but be careful not to over process. Don't fully blitz the mixture. Leave some roughly chopped up bits in place.
4. Remove the blade from the bowl. Take a spoonful of mixture and careful mould, with the heat of your hands, into an egg shape. Repeat this with the remaining mixture, making twelve 'eggs'.
Text and recipe taken from my 2019 Irish Country Living Easter column.
