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Easter is such a fun (and often indulgent time) of year. It doesn't have to be a guilty time, you can enjoy delicious low-sugar treats that you can feel good about.
This is the reason for today's recipe blog, to give you some yummy and guilt-free recipes to make for the easter long weekend. If you're like me, you are staying home this weekend (it's just too busy to travel so we decided to spring clean the house in autumn and make healthy easter treats). 🐰
I have got some of my favourites here, I hope you enjoy them.
- Choc Peanut Butter Collagen Cups
- Jaffa Choc Collagen Truffles
- Collagen Bounty Bars
Choc Peanut Butter Collagen Cups
Sugar-free, Gluten-free & Low-carb
Ingredients:
- 1 cup of smooth peanut butter*
- 4 tbsp of softened unsalted butter*
- 2-3 tbsp of organic monk fruit powder
- 1 scoop of Perfect Hydrolyzed Collagen powder
- 2 packets of Noshu sugar-free dark choc chips
- Mini muffin tin x 24 holes
- Mini muffin pans (paper)
*Use organic ingredients where possible.
Method:
- Line a mini muffin tin with mini patty papers
- In a small saucepan, combine the peanut butter, softened butter, monk fruit powder and collagen powder, stirring frequently. Allow it to bubble (but not boil vigorously) and stir with gusto until well-combined. Ensure that the collagen powder has dissolved.
- Pop this peanut butter mixture into the fridge for it to cool and firm up (for the discs you'll be making).
- Melt 1 bag of choc chips in a double-boiler (a saucepan with boiling water and a glass/pyrex bowl to place the chocolate in).
- Pour the the melted chocolate (1 1/2 - 2 tsp) into each muffin tin so that it coats the bottom mostly, do not make it a solid thing or there won't be room for the peanut filling.
- Once the peanut mixture has firmed up, scoop out a heaped tsp and roll into a ball. Next, flatten out into a disc shape with your hands. Repeat the process until you ave 24 peanut butter discs. The disc must be smaller in diameter than the base of the mini muffin tin.
- Place the peanut butter disc in the centre of each chocolate base and repeat until done.
- Pop these into the fridge until set (the chocolate).
- Melt the second packet of choc chips and then pour over the top of the peanut butter disc until it makes a lid. Give the tray a gentle bang on the bench to even things out.
- Pop back into the fridge for about 1/2 hour to set.
- Remove (if set) from the fridge and peel the muffin paper off.
- Store in a glass container with a lid and keep in the fridge.
Jaffa Collagen Truffles
Low sugar & Gluten-free
Ingredients:
- 2 bags of Noshu sugar-free dark chocolate melts
- Chocolate cake sprinkles (or cacao powder for less sugar)
- 2 tbsp of unsalted butter*
- 1 scoop of Perfect Hydrolyzed Collagen powder
- 1/2 cup of heavy cream*
- 6-8 drops of wild orange essential oil (or food grade orange oil)
*Use organic ingredients where possible.
Method:
- To make the ganache, place the melts, cream and butter into a double-boiler and melt down until fully melted.
- Add the collagen powder and stir until dissolved
- Add the orange oil and stir again.
- Let the bowl cool down before placing it into the fridge. You may wish to cover with a plate. Refrigerate for at least 6 hours and do NOT freeze! This will not go well for you if you freeze it.
- Remove the ganache from the fridge.
- Prepare your "truffle-rolling" surface by cleaning down your bench top and cooling it down with a few bags of frozen veggies (peas are great). Ensure that the surface is dry before you roll.
- Using a tbsp, scoop out a nice rounded heap of ganache and drop it into your hands. Roll it into a ball and then roll it in the chocolate sprinkles (or the cacao powder). Repeat the process until done.
- Store in a glass container that has a lid.
Collagen Bounty Bars
Sugar-free, Gluten-free & Low-carb
Ingredients:
- 1 cup of shredded coconut*
- 3 1/2 tbsp of pure maple syrup*
- 2 tbsp of Perfect Organic Coconut Oil
- 1/2 tsp of vanilla extract
- 1/8 tsp of Redmond Real Salt
- 1 scoop of Perfect Hydrolyzed Collagen powder
- 1-2 bags of Noshu sugar-free dark chocolate chips (2 makes the chocolate nice and thick)
- 1 extra tsp of Perfect Coconut oil for the chocolate
Method:
- Process the coconut, maple syrup, coconut oil, collagen, vanilla and salt in a food processor/blender until well-combined.
- Line a plate with baking paper.
- Tip out the coconut mixture onto a clean bench and divide up into handful sized balls.
- Roll out each ball into a bar size and shape and place these bars onto the baking paper plate and pop into the freezer until firm.
- Melt the chocolate chips in a double-boiler, you may wish to add some coconut oil into the chocolate to make it smoother to work with, just a tsp should suffice!
- Dip each coconut bar into the melted chocolate and ensure it is covered on both sides. Place onto the same lined plate and pop back into the freezer until hard.
- Store in the fridge in a glass container with a lid.