3 Easy Sweet Treats For EasterMarch 15, 2020
You can’t buy happiness but you can make these utterly delicious easy sweet treats, and that comes pretty close…[columns_row width=”third”] [column][/column] [column][/column] [column][/column] [/columns_row]
With just 4 ingredients, these easy sweet treats are quick to make and are a perfect gift for the chocoholics in your life. Equally, if the thought of parting with something so delicious sounds too difficult, they are the perfect thing to hit the sweet spot after a meal at home. With Easter fast approaching, they can also make a super easy sweet treat to hide around the house or garden – a great alternative to shop-bought chocolate eggs!
If you want an alternative to dessert or just some tasty little petit fours for your after dinner tea, these sweet treats are great!
- 1 cup soft caramels, unwrapped
- ½ cup unsalted cashews
- 1 cup white chocolate, coarsely chopped
- sea salt
- On a lined baking tray, make little clusters of cashews (5 to 7) with a one-inch gap between each mound.
- Place the caramels in a microwave-safe bowl and microwave on a high setting for 2-4 mins. The caramels may froth – this is normal! Keep stirring until smooth. Spoon 1 tbsp of caramel onto each cluster and place the tray into the freezer.
- Melt the white chocolate in a microwave-safe bowl and microwave at half power for 1-2 minutes, stirring every 20 seconds until smooth. Spoon melted chocolate on top of each cluster, then top each with any remaining crushed cashews (from step 2) and a sprinkle of sea salt. Cool in the fridge for 30 minutes before enjoying. Store leftover clusters in the refrigerator.
Avocado Chocolate Truffles
- ⅓ cup mashed avocado (about ½ an avocado)
- ½ cup dark chocolate chips
- cocoa powder
- Sea Salt for sprinkling
- Add avocado and a sprinkle of sea salt to a food processor and pulse a few times to combine.
- Melt chocolate chips by placing them in a small microwave-safe bowl and microwaving for 30 seconds. Stir and microwave for another 20 seconds or until all the chocolate chips have melted. Pour melted chocolate into food processor with the avocado and pulse until mixture is completely combined and avocado is no longer visible. If you don’t have a food processor you can mash the avocado with a fork and combine with the chocolate until smooth and lump-free.
- Place truffle mixture in the fridge to set for 30 minutes. Once the mixture has firmed up a bit, remove from fridge and make the truffles by rolling a tablespoon at a time into a 1-inch ball. You should get about 10 truffles. Fill a shallow bowl with cocoa powder and roll each truffle until coated. Place on parchment paper. If you’re going the sea salt route, skip the cocoa powder and simply sprinkle a few sea salt flakes on each truffle. Store in the fridge until ready to serve.
Peanut Butter Bombs
- 2/3 cup peanut butter
- 1-2 tablespoons of coconut flour
- 3.5 ounces 72% dark chocolate bar, vegan if desired
- sea salt, for sprinkling on top
- In a medium bowl, mix together peanut butter and 1 tablespoon of coconut flour. Add another tablespoon of coconut flour if the batter is runny. The peanut butter mixture should be sticky like a wet cookie dough.
- Use a cookie scoop to drop peanut butter mixture by the tablespoonful onto a parchment lined small baking sheet. Slightly flatten the top of each with your fingertips. Place baking sheet in the freezer for 20 minutes.
- After 20 minutes, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. Transfer melted chocolate to a small warm bowl. Quickly use a fork to dip each peanut butter egg into chocolate. Make sure to coat evenly. Transfer back to parchment lined baking sheet and sprinkle with a little coarse sea salt if desired. Immediately place baking sheet back in freezer for 30 minutes to 1 hour. Makes 8 large peanut butter eggs. Keep in freezer until ready to eat.