Choc-tastic recipes for Easter

The countdown is now on for the extra long weekend to begin, and we are sure you are just as excited as we are for the extended Easter break! Whether you’re planning a speedy getaway to the coast, lunch with the family or just some time for a much needed chill – it’s almost certain you plan to eat your body weight in chocolate over the next four days too! If, however, you’re a chocoholic who doesn’t want to sacrifice your waistline, make sure you read on to view a few of Forever’s favourite chocolate recipes that are certain to satisfy even the sweetest tooth without piling on the pounds!

Rocky Road Bites

Ingredients:

• 150g Medjool dates

• 75g cashew nut butter

• 50g shredded coconut

• 40g flame raisins

• 40g brazil nuts

• 30g raw cacao powder

• 30g coconut oil

• 10g puffed wheat – Note – It is important to make sure that the puffed wheat is sugar-free.

• 3 tbsp Forever Bee Honey

Method:

Add the dates, cashew nut butter, coconut, Forever Bee Honey, coconut oil and raw cacao powder to a food processor. Blitz for around a minute until the ingredients combine. Roughly chop the Brazil nuts and raisins and add to a large bowl along with all of the remaining ingredients. Combine with the mixture from the food processor and mix together with your hands. Place the mixture on baking paper and fold over to cover. Using a rolling pin, roll the mixture until it is around an inch thick. Set in the freezer for an hour before cutting into bite-sized pieces. These delicious snacks are best kept in the fridge until needed. Serves 12-15.

Cherry Bakewell Truffles

Ingredients:

• 200g Medjool dates

• 200g almonds

• 100g dried sour Morello cherries

• 50g flame raisins

• ¾ tsp French almond extract

• 50g chocolate (90% cacao)

• Coconut dusting ( optional)

Method:

Add all of the ingredients, apart from the chocolate and ten cherries, into a food processor and blitz for a few minutes until they come together to form a large ball. Divide the mixture into equal size pieces and roll into smaller balls. Chop the ten extra cherries in half. Melt the chocolate in a bain-marie and, using two spoons, carefully coat each ball with a thin layer of chocolate before placing on a tray lined with baking paper – the truffles will not stick to this once set. Place half a cherry on each truffle and then place the truffles in the fridge to set for an hour. Serves 15-20.

Ultra Choc ‘N’ Fiery Hot Chocolate

Ingredients:

• 1 scoop of chocolate Forever Lite Ultra

• 1 tsp chilli powder

• ½ tsp grated ginger

• 240 ml of unsweetened almond milk

Method:

Gently heat the unsweetened almond milk in a saucepan over the hob. Throw in the grated ginger and chilli powder and stir for a few minutes to infuse. Be careful not to boil the liquid. Find yourself a large mug and add chocolate Forever Lite Ultra before pouring in the spiced almond milk. Stir thoroughly.

Are you planning on giving any of these recipes a try over the Easter holidays? If so, let us know by commenting below.