Healthy Easter Treats for your Toddler: Peanut choco-crunchy eggs
Know that oh-so-familiar sugar tantrum on Easter Sunday? Your toddler just had an endless supply of chocolate eggs and the result isn’t pretty.
This year could be different.
We’re presenting you with Peanut choco-crunchy eggs as the healthy Easter treat alternative for your toddler.
These healthy no-bake delights are easy to make and keep in an airtight container in the fridge for up to a week. That’s if you can resist gobbling them all up in one session. Grab your healthy ingredients and a high-powered blender and off you go. It’s that simply.
And if you like you can even turn these healthy Easter treats into a pre-Easter kitchen session with your munchkin to soak up all the hype before the Easter Bunny arrives. And if the odd Peanut choco-crunchy egg ends up in little one’s belly, it’s not the end of the world. They’re healthy, nutritious and will give that tiny tummy an instant nutrient boost.
Once Easter Sunday has arrived, dish them up in your We Might Be Tiny Bunny Snackie and tie it all together. Presentation, done. Full bellies, taken care of. Happy parents, sorted. That’s because our Snackies are dishwasher-safe, just like all the other We Might Be Tiny products. Simply forget about the mess and let someone else (aka your automatic kitchen aid) take care of business for you. Happy Easter!
- 140 g (1 cup) or (5 oz) almonds, roasted
- 140 g (1 cup) or (5 oz) dates, pitted
- 120 g (½cup) or (4 oz) peanut butter
- 45 g (¼cup) or (1 ½ )oz buckwheat kernels
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
100 g (3 ½ oz) dark chocolate, broken into chunks equates to half a standard bar
Line a tray with parchment paper.
In a bowl, soak the dates in boiled water for around 10 minutes. Drain then set aside.
Place the almonds in a high-speed food processor and blitz until it is a course meal.
Add all remaining ingredients except chocolate and process until a dough forms.The mixture should be crumbly but sticky enough to hold its shape.
Taking one tablespoonful of mixture at a time, use your hands to shape into small eggs.
Place on lined baking tray and place in fridge for 1-2 hours to firm up.
Melt the chocolate anddrizzle over each egg with a spoon. Allow to set in fridge before serving.
Store in an airtight container in fridge for a week