An Alternative Easter: Healthy Chocolate Treats
Thursday, 13 April 2017
Easter is a wonderful time of year to indulge, but at here at BRYT we like to do things with a bit of a healthy slant - so here is a selection of our favourite healthy chocolate recipes for an alternative Easter. We hope you enjoy a spot of baking over the Easter weekend!
Macadamia and white chocolate cookies
These moreish cookies are a firm favourite in the BRYT household and although they contain indulgent white chocolate (it is Easter after all...!) they are packed with nourishing macadamia nuts which are rich in selenium, protein, iron and vitamins. Cook a batch for Good Friday, pairing them with some homemade hot cross buns and your favourite brew of choice. We challenge you to see if they last until Saturday!
*Recipe from BBC Good Food
- 250g plain flour
- 2g baking powder
- 170g butter (melted)
- 220g light muscavado sugar
- 100g caster sugar
- 15ml vanilla extract
- 1 egg
- 1 egg yolk
- 200g white chocolate
- 100g macadamia nuts
- A pinch of salt if using unsalted butter
- Preheat the oven to 160 degrees C
- Grease and line two large baking trays
- Sift the flour and baking powder into a bowl
- In a separate bowl, mix together the butter and sugars until combined
- Add the egg, extra egg yolk and vanilla to the butter/sugar mixture. Mix until a nice and creamy consistency
- Gradually mix in the flour/baking powder until combined
- Chop up the white chocolate/macadamia nuts into 1cm (approx) pieces and add into the cookie dough mix
- Roll into golf ball sizes balls and flatten slightly onto you lined baking trays. Place them approx 3 inches apart. Place them into your preheated oven and cook for 15 minutes. Once 15 minutes has passed take them out of the oven and leave them on the baking trays for 5 minutes to firm up. After 5 minutes they can be placed onto a cooling rack. They will look under cooked but they will harden up once cooled on a cooling rack
Healthy cinnamon and chocolate swirls
An impressive Easter bake for all the family using healthy food swaps that your body will love! The dark chocolate gives the rolls an indulgent edge whilst the coconut sugar and cinnamon add a healthy, natural sweetness. Makes 12 cinnamon rolls
For the dough:
- 180ml warm semi skimmed milk (100-110°F)
- ½ tbsp unsalted butter, melted
- 2 tbsp coconut sugar
- ½ tsp salt
- 2 ¼ tsp dry yeast
- 2 – 2 ½ cups whole wheat flour
For the filling:
- 6 tbsp coconut sugar
- 2 tsp ground cinnamon
- ½ tbsp unsalted butter, melted
- 50g dark chocolate cut into small pieces (minimum 70% cocoa solids)
- In a large bowl, stir together the milk, butter, sugar, and salt. Add the yeast on top and wait 10-15 minutes for the mixture to turn slightly frothy. Mix in 1 ½ cups of flour (adding more flour if the dough is still wet - you want it to pull away from the sides of the bowl).
- Tip the dough onto a well-floured surface, and knead for 3-5 minutes until it springs back when you press your finger on it. Let the dough rest as you move on to the filling.
- Grab a small bowl and stir together the coconut sugar, cinnamon and dark chocolate.
- On a floured surface, roll the dough out into a 16x10” rectangle. Brush with melted butter, leaving a 1” border on the two longer sides. Sprinkle with the cinnamon sugar and carefully roll the dough into a log, starting at one long end and rolling towards the other. Pinch the ends to seal (if the dough won’t stick, gently brush the second longer edge with water before sealing).
- Slice the log into 12 pieces using a sharp knife.
- Place the rolls onto a lined and greased baking sheet and cover with a clean tea towel. Place the sheet in a warm spot and let the rolls rise for 30-45 minutes or until doubled in size.
- Preheat the oven to 180 degrees and bake for 18-22 minutes (or until the filling is bubbling).
- Cool at room temperature and serve!
Raw energy balls
- 1 cup medjool dates
- 1 tablespoon coconut oil
- 1 cup crushed pistachio & almonds (or nuts of you choice)
- 1 tablespoon of protein powder
- 1 cup dessicated coconut
- 50g roughly chopped high cocoa dark chocolate
Put all the ingredients into a food processor and blend, adding a tablespoon of water until you get the desired consistency. Roll into small balls, then roll in dessicated coconut. Pop into a storage container and keep in the fridge!