Ok so there are a lot more allergy friendly easter chocolate options out there than a decade ago, but as my son has pointed out, they never have any stuff inside, no delicious fillings, which seems to be true. Whilst I have in the past made allergy friendly caramel and used egg moulds to make beautiful eggs that disappear in seconds! I am feeling short on time. So I came up with these, no moulds required and easy to whip up and they taste great.

NOTE: In this recipe you are making your own chocolate, which is actually surprisingly easy, you can reduce allergen risk and added bonus way less sugar! However if you have a chocolate you can use, omit the cacao butter, powder, maple syrup and just melt it down to make filling. Then melt down more to make outer shell, 100-130g blocks for each would be fine.



Recipe:


Filling:

60g cacao butter

40g cacao powder

40g maple syrup or to taste

1x tsp vanilla paste

120g coconut cream

pinch of salt


Melt the cacao butter, either in small saucepan, low heat on stovetop or small glass bowl in microwave, stir until liquid, then add remaining ingredients except the coconut cream and stir until well incorporated and smooth, then add coconut cream and mix well. Place bowl in freezer for an hour, just don’t allow to become frozen.


Take out the freezer and using a metal spoon, scoop out mixture and shape into eggs and place on baking paper. Then place back in freezer whilst you prepare next step.


Outer shell:

60g cacao butter

40g cacao powder

40g maple syrup or to taste

1x tsp vanilla paste

pinch of salt


Make chocolate as above (leaving out coconut cream), then dip rolled eggs in melted chocolate, using a fork, lay out on baking paper too harden. Keep in fridge until ready to serve.


I have used the Sweet William white chocolate chips to decorate these.





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This is a delicious, creamy, smooth and chocolatey tart and its no bake!

Here in South Australia avocados are currently cheap and they happen to make a lovely mousse when combined with chocolate. This is easy to make and can be whipped up at short notice, the only catch is the avocados must be perfectly ripe, so not firm and not over ripe, just at that perfect creamy ripeness. I have used the hass variety and the reed both are great, the reed is that little bit creamier. Avocados are powerhouses of nutritional benefits, from good fats to fibre, an avo a day, keeps the doctor away!


Recipe:

Base:

220g pitted dates or medjool dates

100g shredded/flaked coconut

50g sunflower seeds or roasted almonds (toasted/roasted nuts or seeds give a deeper flavour, but its still tasty if you don’t)

2x tbsp coconut oil


Place all ingredients in kitchen processor and blitz until it comes together, then press into lined tart or cake tin (15cm or similar), if you have a smaller tin, make the base go up the sides, place in fridge whilst you prepare filling.


Filling:

360-400g avocado, about 4x medium hass avos or 3x reed avos

100g allergen free dark chocolate

1/2 cup cacao powder

4x tbsp coconut milk or plant based milk

4x tbsp maple syrup

1x tsp vanilla paste

pinch of salt


Melt the chocolate and add to food processor with avocado flesh, cacao powder, milk, syrup, vanilla paste, salt and blitz until silky and smooth, then taste, add more maple syrup if needed, if you feel its not smooth enough add another tbsp milk and blitz again.


Then scoop into base and smooth out, let set for 2-3 hrs, min., in fridge, then decorate with fresh fruit or not, enjoy!




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This is what my kids have loved having most mornings for years, it's allergy friendly, gut friendly and packed with nutrients. It also has no sugar, other than the natural sugars found in bananas and dates. This is very different to the options found in the cereal aisle at the supermarket, which are high in sugars, high in refined grains and are fortified with low grade synthetic nutrients, none of these support gut health, immune health or give long lasting energy. One of the best things you can do for your/child's health is ditch the supermarket cereals, make your own, do eggs, smoothies, anything with real foods. Let me know if you give this a go and please send any questions you have to nutrition@bovell.com

I sprout the buckwheat first, it's not as scary as it sounds, its also not necessary, but does increase the nutrients and their availability. However I only suggest sprouting if you have a dehydrator, an oven is going to destroy the additional nutrients sprouting achieves. I use a 9 tray Excalibur dehydrator, at just below 35C for 24hrs. I make bulk granola and use around 1.5kg of buckwheat.



This is not a strict recipe its more of a how too, you can add more seeds, coconut or add some nuts, sprout or not sprout, change up the flavours. Check out the video below to see how I make it.


Recipe

600g or more of buckwheat groats

300g or less/more wheat free rolled oats

100g or less/more shredded/flaked coconut

150g or less/more pumpkin seeds

150g or less/more sunflower seeds


Granola 'glue' - this is what gives flavour and makes clusters

3x ripe bananas or any fruit that can be easily pureed, think apples, pears, peaches, you will need min. 1 cup

100g or more of pitted dates, soak for 15mins in boiling water, then drain, not necessary if using medjool dates

40g or more cacao powder, this is optional

20g cinnamon powder, this is for flavour can be swapped for vanilla paste

2x tbsp coconut oil, melted


Method

Place buckwheat in bowl and cover with water, soak for 30 minutes. Drain it through a sieve and rinse with fresh water, it will be a bit slimy, this is ok. If you want to sprout, rinse a bit more and let it sit in the sieve hanging over a bowl. Depending on the weather it will take 24hrs to 72hrs to sprout, in winter rinsing once pre day is fine, summer twice a day. You will see little sprouts growing, I let them grow a few ml, usually no longer than 5ml, mostly because I need to get it made! Sometimes you may find very fine white hairs on the sprouts, these are fine, any other colour or obvious mould start again, in the 7yrs I have made this, it's only happen once, I left it way to long over a few hot summer days.


Once buckwheat is rinsed and drained, place in large bowl and add oats, coconut and seeds, using a large spoon to mix together.

Add granola 'glue' ingredients to a blender, remember to drain dates first, and blend until smooth, if you are concerned you have too much liquid compared to dry ingredients add half, mix and then add more if needed.

Pour onto dry ingredients and mix well until every thing is coated, spread onto baking trays and place in oven at 150C for 30-45mins, less if you have thin layers, more if thicker, let cool COMPLETELY before breaking up and storing. If you have sprouted, spread on dehydrated trays and dehydrate between 35-41C this will get you the full benefits of sprouting.










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