3 Healthy & Wholesome Chocolate Dipped Easter Treat Recipes

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Making healthy homemade Easter treats is easier than you think. These 3 healthy & wholesome Easter treat recipes are simple to make and a fun way to bring your kids into the kitchen.

These 3 healthy & wholesome chocolate dipped Easter treat recipes are simple to make and a fun way to bring your kids into the kitchen.The only homemade Easter treats I ever used to make were hot cross buns and my mom’s Easter Bunny Cake. The idea of making chocolate-dipped Easter eggs and other candy-type treats never crossed my mind since I have never been much of a candy maker. But I do love wholesome treats and when it comes to making sweets for my kids I like to stuff at least some nutrition into to them.

If you’re not a candy maker either, I think you’ll love these healthy and wholesome chocolate dipped Easter treat recipes. They aren’t fiddly to make, taste great and are loads of fun to make with kids.

Chocolate Dipped Easter Treat Recipes

Peanut Butter Eggs

These easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate). The recipe works well with almond butter too.These easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate). Chocolate dipped Easter treat recipes

Chewy Coconut Macaroons

They’re easy to make, low cal, low carb and delicious. These macaroons can also be made gluten-free (the recipe contains a little bit of flour). Just 113 calories per cookie.

Chewy Coconut Macroons are easy to make, low cal and low carb.

Naturally Sweetened Coconut Mounds

Sometimes all you need is a little nibble of something sweet to satisfy a craving. These Coconut Mounds are really part energy bar, part chocolate bar, so let you give into your sweet tooth without feeling like you have been eating junk.

Wholesome snacks: naturally sweetened coconut mounds

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Peanut Butter Easter Eggs a Wholesome Homemade Treat

Servings: 20 eggs serving(s)

Prep time: 30 minutes

Total time: 1 hours

Cooking time: 30 minutes

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These easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate).

These easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate).

I love when Easter arrives a little later in April.  While the weather can be unpredictable, this year I know my kids won’t be climbing snowbanks in their pajamas for the great Easter egg hunt.

And for the first time ever, they’ll be hunting for homemade peanut butter eggs.

  • These easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate).
    These easy peanut butter Easter eggs are a natural version of the popular Easter treat. Made with just four ingredients (natural peanut butter, molasses, coconut flour and good, dark chocolate).

 

Peanut Butter Easter Eggs are a wholesome homemade treat.

There will be store bought candy too but I like the idea that something healthy and homemade is still considered a treat.

I have made this recipe with both peanut butter and almond butter. Both were tasty but my kids preferred the peanut butter version. They devoured them all, although my daughter is still requesting a milk chocolate covered version.

 

This recipe is slightly adapted from Ambitious Kitchen. The original recipe called for the eggs to be tablespoon sized but my kids found that to be too much of a mouthful of peanut butter.

Peanut Butter Easter Egg Recipe

Makes about 20 eggs

  • 2/3 cup all natural peanut butter
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1-2 Tbsp. coconut flour
  • 150 g dark chocolate*
  • Sprinkles (optional)
  1. In a medium bowl blend the peanut butter, molasses and coconut flour to create a dough. It should be stiff enough that you can gather it into a ball with your hands.
  2. Using a half tablespoon measure, scoop the dough into the spoon and press it firmly until the edge is flat.  Nudge it out with your thumb, place on a parchment-lined baking sheet, and press one side to create an egg shape.
  3. Set in the freezer for 20 minutes.
  4. While the eggs are chilling, melt the chocolate in a double boiler.
  5. Working quickly, drop one egg at a time into the chocolate. Lift it out with a fork, flat side down, and place back on the cold baking sheet. Immediately sprinkle with decorations. (The chocolate will set quickly.)
  6. Store in the fridge or a cool place.

*You won’t use all of the chocolate but you’ll need the melted chocolate to be deep enough to dip.

Nutritional info: Per egg

  •  Calories: 87
  • Fat: 6.4 g
  • Saturated Fat: 2 g
  • Cholesterol: .2 mg
  • Carbs: 5.6 g
  • Sugar: 2.2 g
  • Sodium: 1.9 mg
  • Fibre: 1.7 g
  • Protein: 2.6 g

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Healthier Carrot Cake Recipe for a Crowd

Servings: 15-20 serving(s)

Prep time: 20 minutes

Total time: 1 hours 10 minutes

Cooking time: 50 minutes

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Healthier Carrot Cake for a Crowd is a classic carrot cake recipe that’s lower in fat than the original with less in sugar. Made in a 9"x13" pan. Extra easy.

This healthier carrot cake is a classic carrot cake recipe that’s lower in fat than the original and reduced in sugar too.

Apparently National Carrot Cake Day is in February but I think of carrot cake as a spring dessert, the kind of no-fail recipe you make around Easter. Dressed up with luscious cream cheese frosting it feels a little festive, although it really is a humble cake that is simple to make.

 

  • Healthier carrot cake recipe
    This healthier carrot cake is a classic carrot cake recipe that’s lower in fat than the original and reduced in sugar too.

Healthier Carrot Cake is a moist cake, made with less oil than most carrot cakes so isn’t greasy. Plus it doesn’t have pineapple in it so the crumb never feels wet. And it has just the right amount of cream cheese icing.

It’s an old Crosby’s recipe that I adapted slightly — reducing the sugar a bit and baking it in a 9”x13” pan instead of as a layer cake. And I cut the frosting recipe in half, which gives just the right amount to spread a swirling layer over the top of the cake.

 

This is the perfect cake for an Easter crowd. It stays moist so you can make it a few days ahead and frost it on the day you plan to serve it. (You can make the frosting ahead too and leave it in the fridge until you’re ready.) Even better, a 9”x 13” cake is easy to serve and the cake can be cut into as many as 20 pieces.

 

If you want to go even lower in fat try our recipe for Carrot Cake Muffins with Cream Cheese Icing. Or, make our Carrot Cake Whoopie Pies.

Healthier Carrot Cake for a Crowd Recipe

Serves 15-20

Ingredients:

  • 2 cups flour (can use half whole wheat)
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp. salt
  • ¾ cup vegetable oil
  • ¼ cup Crosby’s Fancy Molasses
  • 1 ¼ cups sugar
  • 4 large eggs
  • 1 tsp. vanilla
  • ½ cup chopped walnuts
  • 3 cups packed grated carrots (about 4 large carrots)

Icing

  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 tsp vanilla

Instructions:

  1. Preheat oven to 325°F.
  2. Line a 9”x13” pan with parchment paper
  3. In a medium bowl whisk the flour, baking soda, cinnamon and salt.
  4. In a large bowl whisk the oil with the molasses and sugar. Whisk in the eggs, one at a time, then vanilla.
  5. Stir dry ingredients into egg mixture.
  6. Fold in carrots and walnut and mix until combined.
  7. Scrape into prepared pan and spread evenly.
  8. Bake 50-55 minutes until a tester comes out clean or with just a few moist crumbs attached.
  9. Let cool completely before icing.

Icing:

  1. Beat together cream cheese and butter. Beat in the sugar until you reach desired stiffness. Mix in vanilla.
  2. Spread on cool cake.

 

Calorie count based on the cake being cut into 18 pieces. Nutritional count includes frosting.

Nutritional info: Per slice.

  • Calories: 341
  • Fat: 17.6 g
  • Saturated Fat: 4.2g
  • Cholesterol: 56.8 mg
  • Carbs: 42.8 g
  • Sugar: 30.8 g
  • Sodium: 240.4 mg
  • Fibre: 1.5 g
  • Protein: 4.3 g
  • Potassium: 184 mg
  • Calcium: 35.6 g

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Easter Cakes and Butter Tarts for a Sweet Celebration

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Easter Cakes and Tarts

Homemade Easter Cakes and Tarts for your holiday gatherings.

There is never a shortage of sweet treats for Easter. From chocolate bunnies to cream filled eggs, Easter must be at the top of the celebration candy castle. In fact, there’s a heap of foil wrapped, truffle-stuffed, Easter candy stashed under my bed right now. Although my kids are excited about what they’ll find on Easter morning, they’re still asking for the homemade treats. It’s good to know that Easter cakes and other homemade sweets are as special to them as chocolate eggs and bunnies.

Easter Cakes & Butter Tarts:

The top of the list for my daughter is our Easter Bunny Cake, something I have been making with my kids since they were toddlers. The design is a carryover tradition from my childhood. This was the baking project every Easter Saturday through my childhood. It was often topped with boiled icing but I love it just as much with a simple butter frosting.

How to make an Easter Bunny Cake

My son loves anything sweet but he’s a texture guy too and is crazy about pastry. That’s how these little Molasses Butter Tarts get on the Easter Treats list. This recipe is made with whole grain pastry and I usually make them in mini muffin pans so they’re more of a one-bite treat.

easy molasses butter tarts

Carrot Cake is always popular around Easter, although I’m not sure why. This Molasses Carrot Cake, an old Crosby’s recipe, has three cups of grated carrots and no pineapple. It’s my favourite version.

Carrot cake with molasses

Because over the top desserts aren’t really necessary, this recipe for Gingerbread with Coffee & Chocolate would make a great ending to your Easter feast. I think of it as the perfect cake for spring since I first baked it on a drizzly April Saturday years ago. It’s moist, flavourful and needs no frosting.

Gingerbread with coffee and chocolate

 

 

Easy Easter Breads | 4 Recipes for Sweet Buns & Scones

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Easy Easter Breads: Sweet Buns and Scones for Easter Weekend

Easy Easter breads for sweet family gatherings.

Sweet buns and scones are my favourite Easter treats. I won’t turn my nose up at chocolate but if I’m going to indulge, it’s a good cinnamon bun or barely-sweet hot cross bun that I’ll fill up on over Easter weekend. My kids can’t resist cinnamon buns and can devour a batch in a day, (along with their chocolate.)

For Easter weekend “easy” is the key.

With long lazy mornings there’s time to bake before breakfast. Quick bread recipes can be speedy to mix up and easy yeast bread recipes come in handy too. For beginners, simple yeast breads that include egg are very forgiving.

And the best part about fitting bread baking into you Easter weekend – there’s time to enjoy these breads right out of the oven, when they taste the best.

From traditional Hot Cross Buns to biscuit-dough Cinnamon Molasses Sticky Buns, we’re sharing 4 favourite recipes for Easter breads will make your Easter breakfast or brunch table extra special.

4 Easy Easter Breads:

Hot Cross Buns

Made with a classic yeast dough with egg, lightly sweetened with molasses.

molasses hot cross buns

Glazed Molasses Buttermilk Scones

Light textured scones made with whole grain flour and rolled oats. The molasses glaze turns these into a special treat.

molasses oat buttermilk scones

30-Minute Cinnamon Sticky Buns

Made with a simple biscuit dough and cooked in a sticky molasses sauce, these cinnamon buns are the busy mom’s ticket to Easter morning bliss.

30 minute cinnamon sticky buns

Molasses Sticky Buns

A classic and indulgent cinnamon bun made with a buttery yeast dough and lots of sticky sauce.

molasses sticky buns

Wishing you a wonderful holiday weekend. May you enjoy lots of great food, and time around the table with family and friends.

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Molasses Hot Cross Buns

Servings: 12 serving(s)

Prep time: 100 minutes

Total time: 135 minutes

Cooking time: 35 minutes

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molasses hot cross buns

Molasses adds a lovely flavour to hot cross buns. It helps to keep the buns moist & is the perfect complement to cinnamon, nutmeg & cloves, the traditional spices for this seasonal treat. 

Hot Cross Buns have been a Good Friday treat for as long as I can remember and they’re the bun I look forward to more than any other seasonal bread.  The dough and spicing are delicious but like all great seasonal food, the pleasure is as much in the tradition as the taste.

That’s the magic, for me anyway.

We eat them fresh, on the day they’re made, and that’s it for another year.

molasses hot cross buns

Everyone has their favourite Hot Cross Bun recipe I suppose, but I have a couple of favourites so this year I combined them into one with the help of a third recipe to create a new recipe for molasses hot cross buns.

(All that to say, there is no shortage of recipes for hot Cross Buns out there.)

The recipe that I grew up with is from The Laura Secord Canadian Cookbook

It’s the spicing in that recipe that I love so much.

molasses hot cross buns

I’m partial to molasses in my Hot Cross Buns too. Molasses adds lovely flavour, helps to keep the buns moist and is perfect with the spicing. We have a delicious molasses Hot Cross Bun recipe on this site, but I was in search of a bun with a little lighter texture then my other recipes and one that made a full dozen buns.

For that I turned to Rock Recipes and the ever reliable Barry Parsons for some inspiration. He has an excellent Hot Cross Bun recipe on his site.

From these three trusty sources comes this recipe for wholesome Molasses Hot Cross Buns

Always best eaten on the day they’re made.

molasses hot cross buns

Molasses Hot Cross Bun Recipe

Makes 12 buns

Ingredients:

  • 3/4 cup milk
  • 1 tsp. sugar
  • 1 pkg. dry yeast (1 Tbsp.)
  • ¼ cup. soft butter
  • ¼ cup Crosby’s Fancy Molasses
  • 1 egg, beaten
  • 1 egg white, beaten
  • 3 cups flour
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves
  • 1/2 cup currants
  • 1 egg yolk
  • 1 Tbsp. water

Directions:

  1. Heat milk to lukewarm in a saucepan, remove from heat, pour into a large bowl and add 1 tsp. sugar & yeast.
  2. In another bowl combine the flour, 2 Tbsp. sugar, salt and spices.
  3. Add butter to milk mixture then molasses. Whisk in egg and egg white.
  4. Add about ¾ of flour mixture to milk mixture and stir until combined.
  5. Scrape dough onto a lightly floured surface and knead in remaining flour mixture then currants. Knead for 5-10 minutes, adding additional flour as required. (Take care not to add too much extra flour).
  6. Place dough in an oiled bowl, turn to coat, cover with a clean dish towel and let rise until double (about 1 1/2 hours).
  7. Punch down, let rest for 5 minutes then divide dough into 12 balls. (pull the top of each ball down and pinch to seal.)
  8. Line a 9”x13” pan with parchment paper and arrange dough balls in the pan so they’re evenly spaced.
  9. Cover and let rise until double.
  10. Preheat oven to 350 F
  11. Just before baking whisk egg yolk and water and gently brush on tops of buns.
  12. Bake for 30-35 minutes.

Icing:

  • 1 cup icing sugar
  • 1 ½-2 Tbsp. milk

Beat together and pipe on cooled buns in a cross.

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Silky Molasses Butter Tarts Two Ways

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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The prep time for these tarts does not include the time it takes to make your pastry from scratch. If you’d like to use homemade pastry plan for 15 minutes extra prep time plus some chilling time for the dough.

Silky molasses butter tarts

A tale of two tarts…

Two versions, one extra molasses-y. Take your pick; they‘re both delicious.

Using molasses in a butter tart results in a sweet, smooth filling that is tangy-sweet. It’s rich to be sure but has much more flavour than butter tarts that call for corn syrup. Combined with a flaky homemade pastry these tarts are sweet heaven.

The method is identical for both, it’s just the filling proportions that are a little different, resulting in two versions that are each delicious in their own way.

I’m not a fan of raisins in my butter tarts but if that’s what you prefer feel free to substitute the walnuts for golden raisins.

 

sweet and silky molasses butter tarts

Sweet and silky Molasses Butter Tart Recipe

Creamy-sweet with a rich flavour and subtle tang from the molasses. This version has a milder molasses flavour than the version below.

Makes 12 butter tarts

Filling:

  • ¾ cup brown sugar, packed
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/3 cup butter, melted
  • 2 large eggs, room temperature
  • 1 tsp. cider vinegar
  • 1 tsp. vanilla extract
  • ½ cup chopped walnuts

sweet and silky molasses butter tarts

Dark and delicious Molasses Butter Tarts

Adapted from Anna Olson

Noticeably darker, this version has more molasses, more butter and a more intense tangy-sweet flavour than the tart recipe above.

Makes 12 butter tarts

Filling:

  • ¾ cup brown sugar, packed
  • ¾ cup Crosby’s Fancy Molasses
  • ½ cup butter, melted
  • 2 large eggs, room temperature
  • 1 tsp. cider vinegar
  • 1 tsp. vanilla extract
  • ½ cup chopped walnuts

Flaky Butter Tart Pastry:

From Bridget’s Green Kitchen

  • 2 ½ cups flour (can use white whole wheat or spelt flour)
  • 2 tsp. granulated sugar
  • 1/2 tsp. salt
  • 1 cup cold butter, cut into pieces
  • ½ cup cold water

Instructions for the pastry:

In a food processor combine the flour, sugar and salt. Add the butter and pulse until it is cut into pea-sized pieces. Add cold water and pulse until pastry starts to come together. Turn out onto a lightly floured counter and gather together, kneading ever so lightly if that’s what it takes to form it into a ball. Pat into a disk and chill for at least an hour.

To make the buttery molasses tart filling:

The method is the same for both recipes.

Preheat oven to 375 F.

Roll pastry to 1/8” thick and cut into discs that are large enough to line your muffin tins. Chill pastry in pan if you have time.

To make filling:

  1. In a medium bowl whisk brown sugar, molasses and butter. Whisk in eggs, then vinegar and vanilla.
  2. Fill pastry-lined muffin cups about ¾ full and sprinkle over the chopped walnuts.
  3. Bake the tarts for 20-25 minutes until filling starts to dome and pastry is golden.
  4. Cool tarts in the tin and remove carefully. Best served at room temperature.

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How to Make an Easter Bunny Cake

Servings: 10-12 serving(s)

Prep time: 30 minutes

Total time: 30 minutes

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How to make an Easter Bunny Cake

Create a fun family tradition with your kids:

Family traditions are a big part of what makes holidays special and memorable. This Easter Bunny Cake is a good example, in my family anyway. When I was growing up my mom always made this cake for us on Easter Saturday and now I make it with my kids every year.

The idea came from a pattern my mom clipped out of a magazine back in the early 70’s. The pattern is simple and clever: one round cake serves as the bunny face and two simple slices in a second cake create the ears and a bow tie. You then frost, cover the imperfections with coconut (that’s what I do), and decorate with goodies.

How to make an Easter Bunny Cake

Easter Bunny Cake

  1. Mom used to frost the cake with boiled icing which looks lovely and bunny-like. I use a simple white frosting instead. You’ll need a good 4 cups of icing to frost the entire cake.
  2. Choose 8″ round cake pans (or 6″ if you have them) for a more manageable cake. I have learned through experience that 9″ cake pans make a cake that is hard to manoeuvre.
  3. Let your kids take the lead when it comes to decorating. After all, the cake is really for them.
  4. You’ll use extra icing on the ears and bow tie. Since slicing to create the shapes exposes the crumb of the cake, the first coat of icing will be very messy.

Make your bunny cake with this molasses devil’s food cake

Or try this decadent (but healthy) Chocolate Beet Cake recipe.

 Easy creamy icing

  • 1/4 cup soft butter
  • 3 Tbsp milk
  • 1 tsp vanilla
  • 3-4 cups of icing sugar

Cream the butter with the milk and vanilla. Add the icing sugar one cup at a time until you get a spreadable consistency.

**You’ll need to double the recipe to fully frost a layer cake.

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Hot cross buns a simple & scrumptious Easter tradition

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IMG_9089

As a child my favourite part of hot cross buns was the frosting. Or was it the fact that you also got to butter a sweet bun that already had frosting on it?
No matter, to this day they are one of the great Easter treats.

When the hot cross buns appeared in our house the excitement meter rose about 10 notches. They launched the Easter Bunny countdown.

There is something irresistible about the soft texture of a yeast dough with egg. This is special occasion bread (even through it’s a humble dough, lightly spiced with cinnamon and nutmeg and studded simply with raisins and currants.)

This is a recipe from the old Crosby cookbook (origin unknown). It’s an easy dough to prepare, rises fairly fast and the buns bake quickly in a hot oven.

Hot Cross Buns Recipe

  • ½ cup milk
  • 1 tsp. sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 1 pkg. dry yeast (1 Tbsp.)
  • 1 egg, beaten
  • 2 Tbsp. soft butter
  • 2 to 2¼ cups flour
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ cup currants
  • ½ cup raisins
  1. Heat milk to lukewarm in a saucepan.
  2. Remove to a large bowl, stir in sugar and sprinkle over yeast. Let sit for 5 min.
  3. Stir in butter, egg and molasses.
  4. Add salt, spices and about 1 3/4 cups of the flour.Stir to combine.
  5. Scrape dough onto a lightly floured surface and knead in the remaining flour (no need to use it all).
  6. Place in a greased bowl, turn to coat, cover and let rise until double (1-1.5 hours).
  7. Punch down and let rest for 5 minutes.
  8. Knead in currants and raisins.
  9. Divide dough into 9 balls. Place about 2″ apart on parchment lined baking sheet.
  10. Cover and let rise until double (about 45 min.).
  11. Just before baking cut a cross in the top of each bun (optional).
  12. Bake at 375°F about 15 min. or until brown.
  13. When cooled, pipe  a cross on each bun with a basic white icing.

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