Raw Easter Deserts

Yes, I am just looking for more opportunities to make some more raw-mazing deserts! 🙂 In addition to usual Easter hard-boiled eggs and some less traditional stuffed eggs with salmon I have also prepared couple raw deserts – so that it would feel naughty while eating healthy!

 


Let’s start with the pie 🙂

Raw Mango Pie for EasterImage

Ingredients:

For crust:

  • 1/2 cup walnuts
  • 1 cup almonds
  • 1 tablespoon honey
  • 6 medjool dates

Filling:

  • 1 mango
  • 1 banana
  • juice of 1/2 lemon
  • 1/2 cup cashews
  • 1 tablespoon honey
  • 2 tablespoon coconut oil
  • 1 cup of raspberries

Method:

1. Blend the ingredients of the crust in food processor. If you need, add more dates. The mixture has to stick together. Press it firmly to the pie tin. Place the crust in the fridge, while making the filling.

2. Blend the filling ingredients (except the raspberries) together. Blend until the mixture is smooth. Pour the mixture on top of the filling. Now place the raspberries on top (they will probably sink)

3. Leave the cake in the fridge overnight or for at least 5-6 hours.

 


And now something for the kids – that they won’t feel neglected of not having the usual chocolate eggs 😀 The recipe is from this amazing blog by Wallflower Girl!

Raw Chocolate Easter Egg Nests1888739_724981447552045_2196037714814088556_n

Ingredients:

Nests:

  • 100 g coconut oil
  • 3 tbsp honey
  • 2 tbsp cocoa powder
  • 50 g desiccated coconut
  • 50 g coconut flakes
  • 50 g flaked almonds

Mini Eggs:

  • 100g ground almonds
  • 3 tbsp honey
  • Natural food colouring (I used the shop bough ones, but the original recipe suggested to use more healthy options: spirulina powder, turmeric and dried strawberry powder)

Method:

  1. Put the coconut oil, honey and cocoa powder in a bowl and place that boil on top of a pot full of hot water. Stir the mixture until it is fully mixed and melted.
  2. Add the coconut flakes, flaked almonds and desiccated coconut to the chocolate sauce and mixed together. Then place the mixture to the cupcake cases (about 2tbsp each). Form into next shape with your thumb. Leave the nests in the fridge for 30 mins.
  3. Now mix the ground almonds and honey together in food processor until the mixture becomes similar to play-dough. Do not over process (like I did!) as it will start releasing nut oil and the eggs will become runny.
  4. Divide the mixture to three parts and add food colouring.
  5. Make the little eggs from these mixtures (just roll between your hands) and place them in the fridge to firm up.
  6. Before serving, place little eggs in the nests.

 


 

So you see, the excuses that you are allowed to eat chocolate and sweets on Easter, Christmas or other occasions are not going to work anymore. Because now you have quite a few suggestions, how to make your life sweeter a healthy way!

 

Happy Easter 🙂

And that’s a picture of not so raw Easter eggs made by me and my little boy 🙂

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