For little ones, Easter is about Easter bunnies, chocolates, and other sweet treats. We have a tasty stash of chocolaty adventures waiting for you. These easy recipes from the master chocolatier, Kees Beyers, are perfect for Easter. These easy recipes are sure to please.
Easter bunny twists
Making treats with your children is a fantastic way to get them involved in the kitchen and to spend quality time together. These cinnamon sugar Easter bunny twists are not only delicious but also super easy to make.
Ingredients:
1 package of frozen puff pastry sheets; 2 Tblsp butter, melted; 1 Tblsp cinnamon;
2 Tblsp sugar; 1 box of Beyers mini eggs
Method:
To ensure that your pastry sheets thaw evenly, it’s important to leave them out at room temperature for about 45 minutes. This will make them soft enough to handle but still cold enough to work with. Once they have thawed, unfold them carefully and get ready to brush them with melted butter. Leave about 1.5cm down each side of the pastry without butter, which will help ensure that the pastry rises evenly in the oven.
Combine the cinnamon and sugar, and pour it over the butter on one of the pastry sheets (not on the 1.5cm closest to each side). Brush water along the 1.5cm down each side. Top with the second pastry sheet, buttery side down. Use a fork to crimp the edges where you brushed water. Press the top sheet of pastry down gently, for the cinnamon sugar can be absorbed in the butter.
Slice the pastry in half, from one crimped side to the other. Slice the top and bottom sections in half, repeating until you have 16 narrow strips going from side to side. Take each strip and twist it twice, leaving an open circle at the bottom and the two crimped ends pointing up (these will be your bunny ears).
Place the twisted strips on a baking tray lined with parchment or baking paper. Bake in a preheated 200ºC oven for 15-18 minutes until the pastry is golden brown. Cool for about 20 minutes, then place a Beyers mini egg in each hole for the bunny tails.
Easter frozen banana chocolate pops
These banana bites are the perfect addition to any warm weather party and at only 20 calories per bite, they’re a guilt-free treat that everyone can enjoy. We love that they’re not only healthy but also cute and fun to eat, making them a hit with both children and adults. This is a great way to incorporate more fruit into our diets – in a tasty and creative way. Try out and impress the little guests with these scrumptious bites!
Ingredients:
Ice cream sticks or wooden skewers; three to four firm-ripe bananas, cut into 5cm pieces; 170g chocolate chips of your choice; 1 Tblsp sprinkles, shredded coconut, nuts or any desired topping
Method:
Freezing the bananas on a toothpick or skewer is a great way to make them easier to handle while dipping them in melted chocolate. It’s a good idea to use parchment paper to prevent the pops from sticking to the baking tray.
When melting the chocolate chips, stir between each 10-second increment to prevent burning. You can also use a double boiler to melt the chocolate.
The fun part about making these pops is choosing your desired toppings! You can use chopped nuts, sprinkles, shredded coconut, or anything else. Once the chocolate is set, store the pops in the fridge for up to a day. And when you’re ready to enjoy them, take them out to savour the delicious combination of creamy banana and chocolate. Enjoy!
Sweetie Pie Pancake
Sweetie Pie Pancakes with dark
chocolate ganache and whipped vanilla cream
Ingredients:
Beyers Sweetie Pies; Nut butter (e.g. Macadamia); Beyers 70% dark chocolate; Whipped cream; Fresh berries
For pancake batter:
4 cups flour; 4 eggs; 5 cups water;
1/2 tsp salt; 4 tsp baking powder;
1/2 cup oil
Method:
Mix the batter ingredients well and ensure there are no lumps. Heat a non-stick frying pan and pour in some of the pancake mixture. Once the pancake is cooked, remove it from the pan and repeat the process.
Spread a pancake with a bit of nut butter. Unwrap a Sweetie Pie and place it in the centre of the pancake.
Fold the pancake in half and then in half again (you won’t be able to completely enclose the Sweetie Pie, and that’s fine).
Place the filled and folded pancake in the microwave for 30 seconds until the Sweetie Pie melts.
Pour over the melted Beyers 70% dark chocolate. Decorate with whipped cream and fresh berries.
Chocolate Easter Nests
Chocolate Easter Nests are easy to make with your kids for Easter or spring. They are fun and delicious treats made with peanut butter cups. It is a fantastic recipe for the kids because there’s no cooking or baking involved. They are fun to make and a great treat to pair with your Easter egg hunt.
Ingredients:
½ cup semi-sweet chocolate chips; 1 Tblsp coconut oil; 1 cup sweetened, shredded coconut; 8 nut butter cups – use store-bought peanut butter cups or homemade; 24 mini Beyers chocolate eggs
Substitutions and variations:
Not a fan of coconut? Try using crushed cornflakes. Use any store-bought or homemade nut butter cup. Use jelly beans or Easter M&Ms instead of mini eggs.
Switch up the chocolate and use milk, dark or white chocolate chips instead of semi-sweet chocolate chips. Skip the coconut oil or use butter instead. Add flavourings like vanilla or almond extract to flavour the nests.
Method:
Add semi-sweet chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 60 to 90 seconds until completely melted, stirring every 20 to 30 seconds. Add sweetened, shredded coconut to the melted chocolate mixture. Stir with a spoon until thoroughly combined and you don’t see white shreds any more.
Select your nut butter cup. Use store-bought peanut cups, any nut-free butter cups, or make them at home. Place a heaped tablespoon of the coconut chocolate mixture on the peanut butter cup. Hold the chocolate cup with one hand and use a spoon to shape the coconut into a nest.
Place three mini Beyers chocolate eggs in the middle of the nests and press them gently to adhere to the chocolate.
Tip: Mix the coconut gently so it stays loose and keeps a fluffy texture when shaped into nests.
Text: KEES, BEYERS CHOCOLATE. Photos: BEYERS CHOCOLATES
