RECIPE: Sugar-free Easter Raspberry Nests

Easter and chocolate are lovebirds, inseparable. Yet young children and chocolate binges are best kept apart!!

If you are looking for a simple recipe that the kids can easily make with you, then look no further. Using a variety of wholefood ingredients from a variety of food groups and macronutrients ensures the sugar highs aren’t too high and the tantrum lows non-existent.

There is sweetness, sour, crunch and bite. It has it all. They look cute and they taste great!

Makes 12

Cooking hands on time: 10 minutes

Cooling, freezing time: 1 hour

What you need is:

• ¼ cup of coconut oil
• 1 tbsp of tahini
• 1 tbsp of honey
• 1 tbsp of coconut
• 2 cups of puffed rice
• 2 tbsp of buckinis (or sunflower seeds)
• 1 cup of frozen raspberries
• 1 tbsp of water
• 1 tbsp of shredded coconut

What you do is:

• Warm the coconut oil, tahini, honey and cocoa on a low heat to combine, stirring the whole time. This can be done with supervision from around five years of age. For young children, the adult can do this then remove from the heat into a different bowl.
• Once all the ingredients are combined, remove the pot from the heat and add in the puffed rice.
• Stir the puffed rice through and sprinkle the buckinis in while stirring.
• Line a muffin tray with little patty cases and spoon out the mixture evenly amongst 12 patty cases.
• Measure out 1 cup of raspberries and if frozen, add in 1 tbsp of water and using the back of a fork, mush them up a little.
• Spoon out the raspberries evenly over the rice puff mixture.
• Sprinkle a wee bit of coconut over the top and pop the muffin tray into the freezer for an hour to set.
• When ready, take them out and enjoy!