There are two types of people in this world: those who will compulsively eat ALL-OF-THE-CHOCOLATE over the Easter Long Weekend and those who squirrel it away to consume at a later date.  As a child I once heard a column B-er casually say they had chocolate from last year to consume, before getting to this year’s stash.  I saw said stash, while frozen in horror. It was an atrocity I will never unsee. 

Though expiry dates are clearly not one of them, the column A-ers of this world have their own struggles. Portion control can be questionable, so sticking to the really good stuff is key.  The really good stuff doesn’t require a large amount to get you feeling satisfied.  The really good stuff is loaded with superfoods, good fats, magnesium and antioxidants (not sugar, dairy products and additives.) The really good stuff is… well, really actually good for you. You just need to know how to get your hands on it.

To start playing at home these super easy, tummy friendly, tasty as heck treats are great for the whole family. They are legitimately easy to create. They have pre and probiotics for your microbiome. Candida fighting coconut. Magnesium rich top-notch chocolate and I have not met a child who did not like these. No biggie.

To make these family friendly Easter treats, you’ll need:

3 cups of unsweetened desiccated coconut

1 cup of coconut cream

¼ cup melted coconut oil

¼ cup maple syrup

Your PONO powders of choice

Flavour boosters*

Good quality melted dark chocolate**

*We used the teeny tiniest portion of a drop of therapeutic grade peppermint essential oil for the green bars, fancy powdered freeze-dried strawberries for the pink ones (I think some pureed berries would work just as well though, add a little more desiccated coconut to get the consistency back on track) and some vanilla bean for the white ones.

**You can use any good quality low sugar, dairy-free dark chocolate you like (or if you feel up for it make your own with this recipe, which we love.)

To create, do these things:

1. Mix the desiccated coconut, coconut cream, maple and melted coconut oil together in a bowl. It should combine easily and form a malleable lump.
2. Add any flavourings as well as your PONO. We split ours into three and used the Coconut Plus with vanilla bean, the Gorgeous Greens with peppermint and the Nourishing Reds in a strawberry mix. They were all delish.
3. Roll out your mix into balls or sausages or whatever shape and size you and your inner column A-er and B-er can agree on. We did 5cm logs and that made approximately 18, minus some significant tasting by my ‘assistant’. Refrigerate for at least an hour (overnight is best.)
4. Melt your chocolate and drizzle or dunk those babies in there. I’m a true thrill seeker, so dunking them all and NOT MARKING A SINGLE ONE to indicate the different flavours was my rebellion of choice though with a drizzle you will definitely be able to differentiate easily. Then it’s back to the fridge to set.
5. Keep in the fridge until ready to eat, for up to a week. Yum!

Created by: Jen Cox - AdvDip NAT + WHM. @keeperandkin