Sugar Free Easter

Ingredients Required

For The chocolate shell:
100g coconut butter
2 Tbsp of coconut oil
3 Tbsp of raw cacao
2 Tbsp of maple syrup or 1 Tbsp stevia

For the mouse filling:
Protein powder (optional)
½ cup of dates
1 Tbsp of raw cacao
2 Tbsp of coconut cream

How To Make:

Melt coconut butter and oil in a pan over a low heat. Add the maple syrup and stir. Remove from heat and add the cacao. Drizzle half of the mixture into an egg shaped mould. Put into the freezer to set.

Blend the mouse ingredients until they combine, forming a rich creamy paste. Spoon into the hardened shells. Drizzle with the remaining chocolate over the mousse and decorate with your favourite raw mixed nuts or dried fruit. Freeze until set. Enjoy!


2. Sugar and Gluten Free Hot Cross Buns
Ingredients Required

For the Buns:
3⁄4 cup almond flour
3⁄4 cup buckwheat flour
1⁄3 cup potato starch
2 teaspoon guar gum
1 teaspoon salt
1 1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
Pinch ground clove
1 tablespoon dry yeast
2 eggs
3⁄4 cup light coconut milk
3 tablespoons xylitol
2 tablespoons light olive oil
Zest of one orange and one lemon
1 cup raisins

For the Egg Glaze:
1 egg
1 tablespoon water

Icing For The Crosses:
1⁄2 cup xylitol
1⁄2 teaspoon guar gum
1 teaspoon light coconut milk

How To Make:

Sift the dry bun ingredients into a bowl. In a separate bowl beat the eggs, coconut milk, xylitol, oil and zest. Add the wet mixture to the dry ingredients and beat well until combined. Fold in the raisins to finish. Divide the mixture into 8-10 buns. Form an indent of a cross on the top of the buns with a skewer. Place the dough on a tray lined with greaseproof paper, before setting the buns aside in a warm place for one hour to allow them to rise. Preheat oven 180°C.

To make the egg glaze use an electric whisk to beat the egg and water in a small bowl.
Brush the buns with the egg glaze and bake them for 20 minutes at 180°C.
Allow them to cool completely on a wire rack.

For the sugar free icing grind the xylitol to a fine powder with mortar and pestle. Add the guar gum and coconut milk, working together until you have a smooth mixture which can be transferred to a piping bag. Pipe crosses on the buns.


3. Sugar Free Bunny Biscuits
Ingredients Required

1/2 cup gluten-free oats (ground)
2 tablespoons unsweetened shredded coconut
2 tablespoons tahini
Zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon pure vanilla essence
1 tablespoon raw honey
1 tablespoon granulated xylitol
1/2 cup almond meal
Zest of one lemon

How To Make:

Preheat oven to 160°C. Combine all ingredients in a bowl and mix until combined. Using a rolling pin, roll the dough between two sheets of baking paper. Use a rabbit or other Easter shaped cookie cutter to cut out cookies and place on a lined baking tray. Bake for 8-10 minutes until golden brown. Allow to cool on a wire rack before serving.

4. Sugar and Gluten Free Easter Cupcakes
Required Ingredients

For the Cupcakes:
2 medium eggs
50g xylitol or stevia
100g almond meal / Flour
½ teaspoon baking powder
Pinch of salt
70g butter, melted
100g 70% dark chocolate

For the Chocolate Frosting:
250g light cream cheese, softened
100g unsalted butter, softened
90g xylitol
2 tablespoons pure cacao or cocoa powder

How To Make

Preheat oven to 180˚C. Put 6 cupcake cases into the muffin tin. Beat the eggs and xylitol in a large bowl, until pale and creamy. Add the almond meal, baking powder and salt and beat on medium speed until well combined. Place the butter and dark chocolate in a glass bowl, over a saucepan of boiling water, stir gently while it melts. Add the melted chocolate to the egg mix and stir until combined. Divide the mixture into 6 large cupcake papers. Bake the 6 large cupcakes for 20 – 25 minutes or until a skewer inserted into the centre comes out clean.

To make the icing, use an electric beater to beat the cream cheese, butter, xylitol and cocoa until smooth. Spread or spoon frosting into a piping bag and pipe onto cupcakes.

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