The long weekend calls for some epic Easter treats!! Fill mini buckwheat baskets with your favourite easter eggs or whip up some carrot cupcakes with honey & cream cheese icing!
All recipes are refined sugar-free & dairy-free where possible. Happy Easter!
1 & 1/2 cups puffed buckwheat
1 & 1/2 cups activated buckwheat
1/2 cup shredded coconut
270g dairy-free dark chocolate
2/3 cup cacao powder
3 tablespoons maple syrup or honey
3/4 cup coconut oil
Pinch of salt
Mix all ingredients in a large bowl, ensuring all wet ingredients are distributed evenly throughout the mixture.
Place spoonfuls of the mixture into cupcake cases in a muffin tray (to set in shape) – ensure the middle is slightly hollowed out so that you can fill with your desired fillings!
Sprinkle coconut chips & set in the fridge for at least 30 minutes.
Add toppings of choice: mini easter eggs, goji berries or grated chocolate!
Dairy free (except for the frosting)
1 cup whole grain flour – use buckwheat flour if GF
2/3 cup coconut flour
1 & 1/2 cup carrots
1/2 cup walnuts, chopped
1/3 cup coconut oil
1/3 cup honey
1/3 cup apple sauce
1 & 1/2 teaspoons baking soda
3 teaspoons ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
1/2 cup of double cream
110 grams cream cheese
1 tablespoon honey
1 teaspoon vanilla essence
+ decorations of choice
Preheat oven to 150 degrees. Grease muffin tray with coconut oil.
In a big mixing bowl, combine the flour, salt, baking soda, and cinnamon.
Beat the eggs in a separate bowl, then add the honey, apple sauce, vanilla and coconut oil to this.
Mix the wet and dry ingredients together.
Stir in the carrots & chopped walnuts.
Spoon the batter into the tray and cook for 20-30 minutes or a toothpick inserted into the middle comes out clean.
For the icing, beat all the ingredients together with a hand mixer, being careful not to “over-thicken” the cream.
Decorate as desired – I used garden flowers & pumpkin seeds!
Header & Body Images Property of Maddie Mason @ The Love Club