I am writing from New Jersey, where it feels a lot less like spring than I would like.
The weather here is about the same as it's been home in NC- cloudy, blustery, and just plain cold.
I would love to be out enjoying some sunshine but that's not really an option, so I'll be spending my Easter indoors opening baskets with my family.
I may be 18, but I'll admit that I still love Easter baskets. I instantly feel like a kid again- waking up to find the woven containers overflowing with colorful eggs and candy.
Except I'm not a fan of artificial and overly processed candy anymore. And eggs? I'll take plastic but definitely not the real thing.
So how do I bridge this gap? How can I possibly enjoy my Easter without all the traditions that make it what it is?
Well, I make new traditions. Just because I opt for a diet that is loving to my own body as well as animals does not mean I have to miss out on Easter goodies and traditions. I can just modify them to meet my needs.
Take these eggs, for instance.
My grandma always used to buy some every year that were very similar. Chocolate coating with a creamy coconut center. The simple flavor combination of chocolate and coconut is phenomenal and I wanted a vegan version to enjoy. So I thought why not make my own?
These little guys are raw, easy to make, and oh-so festive.
Make some to share (or not) and have a happy holiday!
- 1 cup unsweetened coconut chips
- 2 tbs. raw almond milk
- 1 tbs. raw cashew butter
- 1 tsp. stevia extract
- 2 tbs. agave
- 1 tbs. cacao powder
- Pulse coconut in food processor until fine
- Add milk, cashew butter, and stevia
- Pulse again until smooth
- Scoop onto cookie sheet (lined with wax paper) and form into 8 egg-shaped clusters
- Mix together cacao powder and agave (it will be clumpy and dry at first, but if you stir enough it will soon turn into a thick liquid)
- Spoon chocolate over eggs until fully coated
- Freeze until ready to eat