Easter is just around the corner and no matter your age, I can confidently say that you are probably looking forward to the treats!
However, enjoying these tasty delights don't mean compromising on your fitness goals! We've selected 3 Easter treats' recipes to help you curb that sugar craving without feeling guilty about cheating on your healthy diet. Check them out!
Salted Dried Cranberry-Hazelnut Chocolate Bark
Recipe via mnn.com
This 4-ingredient treat is a simple to-go delight that will make everyone around the table happy and that can also become a sweet homemade food gift!
- 1 1/2 cups chocolate chips, semi-sweet or dark
- 1/3 cup toasted hazelnuts
- 1/3 cup dried cranberries
- Dash Kosher salt
- Prepare a baking sheet by lining it with parchment paper.
- Melt chocolate chips until they are all smooth and spread in a thin layer on the parchment paper, about 1/8 of an inch thick.
- Sprinkle the chocolate evenly with hazelnuts and cranberries.
- Grab a good pinch of Kosher salt and sprinkle it evenly all over.
- Place the baking sheet in the freezer until frozen solid.
- Remove from freezer and peel the parchment paper away from the bark.
- Break into pieces while still frozen.
- Store in an airtight container.
Vegan Carrot Cake Bites
Recipe via VegAnnie
These delicious little treats are vegan, gluten-free, low-carb, low-calorie and sugar-free. The perfect solution for your sweet cravings any time of the year!
- 1/2 cup coconut flour
- 1/2 cup + 1 Tbsp water
- 2 Tbsp unsweetened applesauce
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 4 Tbsp granulated Lakanto Monk Fruit Sweetener* (use discount code "Annie" for 20% off!)
- 1 medium carrot (60-70g), finely chopped or shredded
- 4 Tbsp reduced fat shredded coconut
Combine coconut flour, water, applesauce, and vanilla extract in large mixing bowl, and stir.
Add in cinnamon, Lakanto, and shredded carrots to bowl, and stir to combine.
Refrigerate dough for 15 minutes.
Place shredded coconut in small bowl.
After 15 minutes, remove dough from fridge and roll into 15 equal-sized cake balls. Roll each ball in shredded coconut until evenly coated.
Store in refrigerator for up to a week.
Healthy Homemade Peanut Butter Cups
Recipe via Ambitious Kitchen
Did you say peanut butter cups?! Yes! This version of the popular treat will make your Easter dinner sweeter and healthier.
P.s.: they are low carb, low sugar, vegan and gluten-free treat!
- 1 (3.5 ounce) 85% dark chocolate bar, dairy free if desired
- ½ cup creamy natural peanut butter
- ½ tablespoon pure maple syrup
- ½ tablespoon coconut flour
- Pinch of salt, if your peanut butter isn’t already salted
- Fancy sea salt, for sprinkling on top
- Line a mini muffin pan with 9 mini liners. We’re only making half, but if you want you can double the recipe to make 18 mini cups.
- Now it’s time to melt the chocolate: Place 1.75 ounces of dark chocolate into a microwave safe bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.
- Once chocolate is melted, add 1 teaspoon to the bottom of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate all the way up sides of each liner, you should use exactly the amount of chocolate that you melted. Once you’ve filled all the cups, place the pan in freezer for just a few minutes to harden the chocolate.
- Make the peanut butter cup filling: Add peanut butter, maple syrup and coconut flour to a medium bowl and mix until smooth, place ½ tablespoon of the mixture in each cup on top of the chocolate. It should fill pretty much to the top. Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar.
- Spoon about 1 teaspoon on top of the peanut butter, making sure you cover all of the peanut butter filling. Freeze for 5-10 minutes until chocolate is solid. Once cups are firm, you can store them in the fridge or freezer until ready to eat. Makes 9 mini peanut butter cups.