Healthy DIY treats for kids on Easter. Moderation is the Key not deprivation! Have fun with it.
See how many homemade versions of their favorites you can make! It’s healthier when it’s homemade!
Cream filled Chocolate Eggs
½ c dark chocolate chips (high quality)
1.5 tsp. coconut oil
1 egg white
¼ c pure raw honey
2 tsp. vanilla extract
pinch of sea salt
egg mold- can get at local kitchen store, party store, etc.
- Put your honey in a small pot over medium low heat. Bring to a boil. Reduce heat and let simmer for 2-3 minutes, stirring often. Add in the vanilla extract and the pinch of sea salt. Stir until combined.
- Whip your egg white with a hand or stand mixer until peaks form. Once peaks form, slowly drizzle the honey mixture in the egg whites while the mixer is still whipping. Keep whipping until all the honey is blended and the mixture is very creamy. Set aside.
- In a double boiler, melt the chocolate and coconut oil until chocolate is melted and smooth. Using a small spoon, spoon your chocolate in the egg mold. Use the spoon, “paint” up the sides of the mold. Once all the eggs are covered in chocolate, stick the mold in the freezer for 5 minutes. Take it back out and “paint” the mold again with the chocolate. Stick in the freezer for another 5 minutes.
- Take it back out and fill the chocolates with the egg white/honey mixture. If you have leftover chocolate, drizzle some around all the edges of the chocolate eggs so they will mold together easier. Fold the molds together and place in the freezer for at least an hour. Undo the molds and enjoy your homemade eggs!
Homemade Fruit Jellies
Easter would not be Easter without jelly beans, these types of candies tend to be filled with harmful preservatives. So, make your own homemade jelly candies.
2/3 cup fresh lemon juice, lime juice or fresh orange juice
2/3 cup frozen or fresh berries (raspberries, blueberries, strawberries are all great.)
1 – 2 Tbs honey
5 Tbs gelatin
- Pour juice and berries into a small saucepan. Heat over medium heat, stirring occasionally until berries become tender and begin to soften.
- Add honey and stir until completely incorporated. You will want the fruit to dissolve quite a bit.
- Puree mixture using a immersion blender or small blender
- Let sit, off heat, for 5 – 10 minutes.
- Whisk in gelatin, one tablespoon at a time. Whisk vigorously until completely incorporated, mixing the gelatin in very gradually to avoid lumps. (If you do get lumps, just run the mixture through your blender again or you can put it back on the heat to help dissolve the gelatin.)
- Pour into an 8 x 8 or 9 x 9 glass dish.
- Refrigerate until set (30 minutes to an hour). Cut in small squares or into Easter shapes with themed cookie cutters.
Healthy Dyes for Your Easter Eggs
Beets = Red/Pink Red
Onion Skins = Lavender
Tumeric = Yellow
Yellow Onion Skins = Orange
Red Cabbage = Lt Blue
Blueberries = Dark Blue
Tea Bags = Brown
Spinach = Green
For all but the tea bags, in a 5 quart saucepan add 1 vegetable or ingredient. Add 4 quarts water, bring to a boil and cook for 1/2 hour or until the color is very dark.
Allow to cool to room temperature and strain out vegetables.
Add 1/4 cup distilled white vinegar and then add hard boiled eggs to each color.
For the brown: brew the tea bags. Allow to cool to room temperature. Add 1/4 cup distilled white vinegar, add hard boiled eggs, refrigerate overnight.