Easter Treats - Healthy and So Good!

“Samoa” Dates! The caramely taste of dates stuffed with nut butter + toasted coconut, and a drizzle of chocolate! So easy and packed with Samoa Cookie flavors.

We love Easter for so many reasons. Easter means spring time with trees and flowers in bloom, more sunshine and longer days, and more time outside. But mostly it’s about celebrating Jesus and all He’s done for us. Easter Sunday dinner is the culmination of a week of remembering, honoring, worshiping, and celebrating Him! A feast that brings us together under the banner of joy and deep gratitude!

And when it comes to Easter dinner, we love the whole spread but especially the treats. Because many of us in the Marks fam have chosen to pursue healthier lifestyles, which largely includes what we eat, our treats have changed for the better!

So with that in mind, we’ve got a fun Easter goody line up to share with you! These are some old standby’s and new favorites - all using healthy ingredients that don’t compromise on taste. Check them out and maybe give some a try!

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1. Girl Scout Inspired “Samoa” Dates
Recipe by @lilsipper on Instagram. Pictured above

1/2 c organic sunbutter or nut butter of choice
1 cup toasted shredded coconut
10-12 Medjool Dates pitted
1/4 c dark chocolate (less sugar the darker you go)

Mix sunbutter and toasted coconut together and stuff each date with the mixture. Freeze for about 10 minutes. Melt your chocolate. Remove your dates from the freezer and dip or drizzle with the melted chocolate. You can put them back in the fridge for a few minutes to allow the chocolate to set. Done. Enjoy!

Tip: the number of dates you will get from this recipe depends on the size of the dates you use. You should be able to easily fill a dozen.

2. Peanut Butter Easter Eggs

Find the recipe here at Big Man’s World. Great option for Keto! In fact, if you’re Keto, be sure to check out his whole website. It is full of amazing Keto recipes! Picture by Big Man’s World.

3. Mango Nectarine Crumble

One of our family’s favorites! Can’t go wrong with this one!

Find the recipe here!

4. Key Lime Cheesecake!

Another family favorite! Fresh, healthy, and full of flavor.

Find the recipe here!

5. Carrot Cake Muffins

Recipe and picture by IG @goodnessavenue//goodnessavenue.com We included our personal recommendations below!

INGREDIENTS:
4 1/2 cups (450g) grated carrots
3 cups (300g) almond meal
1/3 cup chopped pecans or walnuts
1/4 cup honey or maple syrup
1/4 cup tahini
2 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla extract
3 eggs
2 tsp baking powder

frosting:
1/2 cup plain greek/ coconut yoghurt
4 tbsp melted coconut butter
2 tsp honey or maple syrup

1. preheat your oven to 160°C / 320°F.
2. combine everything together in a large bowl and mix well until combined.
3. spoon the mixture into 12 muffin liners and bake for 25-30 minutes or until toothpick inserted comes out clean.
4. mix together the frosting ingredients then spread on top and ENJOY!

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Our Cake batter recommendations:
Increase Maple syrup to 1/2 cup
Add 1/4 cup raisins + 1/4 cup chopped pineapple.
Depending on the Almond flour you use, you may need to increase by 1/4 cup to accommodate for the extra moisture from the maple and pineapple. We mixed up our batter and test baked one muffin to sample and then make adjustments. We ended up adding more cinnamon and a pinch of salt in addition to the extra almond flour.

Our frosting recommendation:
Vegan Cream Cheese Frosting

One Container of Kite Hill vegan plain cream cheese
2-3 Tbsp maple syrup.
1-2 tsp vanilla.

Mix well, taste and adjust with more maple if desired, spread on top of each muffin!

Store in a well sealed container in the refrigerator.

Happy Easter Friends! We hope you have a beautiful week and weekend celebrating Jesus!

Pecan Pie Bars

Pecan Pie Bars

Ingredients

Crust:
2 Cups blanched almond flour
4-5 Tbsp coconut oil melted
2 Tbsp olive or avocado oil
2 Tbsp agave nectar
dash of salt

Pecan Filling:
1 3/4 cup of pecans
1/3 cup maple syrup
2 Tbsp agave
1/4 cup coconut oil
1 Tbsp vanilla extract
1 Tbsp flaxseed meal
1/2 tsp tapioca starch/flour
2 Tbsp nut milk
pinch of salt

Instructions

Crust:
Preheat your oven to 350 and line a square glass baking dish with parchment.

Combine all crust ingredients together in a mixing bowl. Once well combined, press the mixture into the bottom of the glass baking dish. Bake for 10 mins. Check - bake 5 mins more or until the crust is beginning to turn golden. Set aside to cool . 

Pecans:
Roast in a 400 degree oven in a glass baking dish, center rack. Stir every 3 minutes until pecans are fragrant and slightly darker. Usually take about 10-12 minutes. Remove, cool, and coarsely chop leaving a handful whole. Set aside.

Pecan Pie Filling:
In a medium sauce pot, combine the maple syrup, coconut oil, and vanilla. Heat over medium heat and bring to a boil. Let boil for 5 minutes. Remove from stove top and allow to cool. You can put it in the fridge to expedite the cooling process. In a separate small bowl, combine the flaxseed meal, tapioca starch, and nut milk and let sit while your maple syrup mixture cools. Once cool, combine the maple syrup mixture, the flaxseed meal mixture, a pinch of salt, and toasted pecans together and mix well. Pour the filling onto your cooled crust. Bake at 350 for 20-25 minutes. Your filling should be less glossy at the end of baking. If not, bake for a few more minutes. . 

Allow to cool on the counter, then cover with saran wrap and chill in the fridge for 1-2 hours for best cutting and serving results! Enjoy!