Easter is only a few sleeps away and my little bunnies are beyond excited.
We have decorated the house with a few little {and very adorable} easter decorations, including this sweet little bunny.
And Miss G. has her Easter basket all ready for our Easter egg hunt.
I know the kids will be beyond spoiled with Easter goodies, especially chocolate eggs so I wanted to create something absolutely delicious but chockfull of nutritional goodness in the hope my little bunnies will have something other than lashings of dark chocolate filling their tummies.
I was definitely inspired by last weeks fruit and yoghurt breakfast cups and borrowed the ‘basket’ recipe for todays delicious treat.
To fill each basket, I again dove into our recipe archives and decided to whip up a batch of our all time favourite baby friendly chocolate mousse. This mousse is so luscious and creamy, not too sweet but beyond delicious, and I am so happy to say your kids won’t even realise the mousse is a concoction of avocado, banana, dates, cacao, cinnamon and a drizzle of maple syrup. My little Mr H. is obsessed with this mousse and its easy to see why.
To complete our chocolate easter egg baskets we adorned each of choc mousse filled baskets with a ‘nest’ of shredded coconut with held one sweet little golden wrapped chocolate egg.
My little ones absolutely adored these healthier Easter treats and I think yours will too.
To create your own batch of chocolate easter egg baskets simply…
Begin by placing the coconut, dates, brazil nuts and pistachios into the large bowl of a food processor and blitz until the nuts are finely ground and the mixture holds together.
Evenly divide the mixture between 7 muffin tray holes.
Use your fingers (or the back of a spoon) to press the mixture into the base and up the sides of each muffin hole. Pop the tray into the freezer for 30 minutes or until the baskets are ‘set’.
Run a thin butter knife around the edge of the baskets to loosen.
Place the avocados, banana, dates, cacao, maple syrup and cinnamon into the large bowl of a food processor and blitz for 2-3 minutes or until the mixture is thick, creamy and smooth.
Place the baskets onto a large plate or chopping board and fill each cup with a tablespoon or two of beautiful chocolate mousse.
Sprinkle a little shredded coconut to create a little nest on top of each basket and gently press a chocolate easter egg into each nest.
chocolate easter egg nests
Ingredients
- easter baskets:
- 1 cups (160 grams) medjool dates, pitted
- 1 cup (80 grams) desiccated coconut
- 1 cup (140 grams) brazil nuts (or cashews)
- ⅓ cup (35 grams) pistachios, shelled
- chocolate mousse:
- 2 ripe avocados
- 1 ripe banana
- 1/3 cup (40 grams) cacao
- 1/2 teaspoon cinnamon
- 4 medjool dates, pitted
- a small handful of shredded coconut and 6 small easter eggs, to decorate
Instructions
- Place the dates, coconut, cashews and pistachios into the large bowl of a food processor and blitz until finely chopped and the mixture sticks together. If needed, add another date or two until the mixture is able to be pressed together. Divide the mixture between 6 holes of amuffin tray and gently press the mixture into the bottom and up the sides. Place the tray into the freezer until the shells have set (approx. 30 mins). Gently run a knife around the edge of the cups to remove.
- Place the avocados, banana, cacao, cinnamon and dates in the bowl of a food processor. Blitz until smooth and creamy. Dollop the mousse into the easter baskets and top with a sprinkle of coconut and an eater egg. Happy Easter x
you may also like…
choc cross scones
fruit and yoghurt breakfast cups
baby friendly chocolate mousse
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