Happy Easter everyone! Hope you’re all having a relaxing one and have lots of chocolate to hand.
I should’ve known that the weather would be pretty awful on the Easter bank holiday and right on cue we woke up to a grey and miserable one. This morning we’re having a relaxed one as yesterday was so hectic – we all went to a first birthday party of Emma’s best pal; her first of many birthday parties I’m sure. It was strangely exhausting for all of us but she absolutely loved it as it covered all her favourites: balloons, bubbles and lots of food.
After a lazy start, I did the big Easter Egg reveal for my stepson, who was very pleased! And with a stroke of luck, Emma has gone for a very long nap – so I decided to do a little Easter Sunday baking.
I absolutely love this recipe – it’s an oldie from my first blog The Noble Foodie – and such an easy one to make. I wouldn’t say it’s healthy at all as it has quite a lot of coconut oil in there but who am I kidding on Easter Sunday thinking of healthiness, as I look down at the obscene amount of chocolate eggs in our house.
8 tablespoons coconut oil (melted)
1/2 cup Medjool dates (pitted and diced)
1/3 cup of crushed almonds
4 tablespoons sultanas
4 tablespoons raw cacao
5 tablespoons pure maple syrup
1. Stir together the coconut oil, dates, sultanas and almonds in a large mixing bowl
2. Add in the raw cacao, following by the maple syrup.
3. Pour into muffin cases or a baking tray and freeze for at least 2 hours. Once set, you can store them in the fridge.
Hope you enjoy the recipe and are having a wonderful weekend! What have you been up to?