Every year at this time, my family gathers for a colorful and ever-so-sweet meal of our favorite egg dishes, fresh green things, maybe some meat...it’s always a chance for us to break out the traditions and also experiment with new fun recipes. This year we won’t be gathered, but we can still enjoy the treat-making and the baking from our individual homes. I encourage you all to search the variety of baking and cooking traditions common all over the world at this time of year. The breads alone will keep you busy! Matzo ball soup is a favorite from the tradition of Passover, I will be making that this week.
I won’t be venturing out to get my usual loot to fill baskets with, and maybe many parents are worried about this same task. Why not make our own?
This Saturday, April 11th at 10am PST, my children and I will continue to bring you a live Facebook cooking class and we plan to make two types of chocolate covered Easter eggs.
Recipes below, don’t forget to plan ahead, and tune in on the Tiny Onion Cooking School Facebook page. “Follow” us to get the posts about it all.
As always, these are offered free until WA restaurants can reopen and I can go back to work, but if you choose to, please consider a donation to the Tiny Onion Cooking Venmo or Paypal links on our website.
Okay...TWO types of eggs, but actually three...because I’m including two different coconut egg recipes.
Nut Butter Eggs
1 cup powdered sugar or powdered maple syrup
1/2 cup nut butter of your choice, smooth not chunky
2 Tablespoons melted butter or coconut oil
1 teaspoon vanilla extract
pinch of salt
1 cup chocolate chips for melting
Line an 8X8 baking dish with parchment paper so the paper extends up the sides of the dish.
Combine the ingredients (except the chocolate) in a bowl and mix well, until you have a really smooth mixture. This can be done with a mixer to create the best results.
Press the mixture into the baking dish evenly.
Set in freezer for about 15 minutes.
While waiting, melt the chocolate over a double boiler or in the microwave in a bowl.
Remove from freezer and lift the mixture out. Place on a flat surface and cut out egg shaped portions with a knife or a cookie cutter.
Using a fork to hold the egg shape, gently dip into the chocolate to coat and then set the egg on a wire rack or parchment paper to set and cool.
Vegan Coconut Eggs
1 1/4 cupa shredded coconut (the tiny stuff, not the large flakes)
1/2 cup raw cashews
2 Tablespoons coconut cream
2 Tablespoons sweetener of your choice
1/2 teaspoon vanilla extract
1 teaspoon melted coconut oil
pinch of salt
6 oz chocolate chunks or chips to melt
Add all the ingredients (except the chocolate) to a food processor and pulse to combine until it’s a smooth mix you can pinch with your fingers and it holds a shape.
Freeze the mixture for about 15-20 minutes.
While mixture is chilling, melt your chocolate.
Remove the coconut mixture and scoop into portions you can form into egg shapes. Place the shapes on a tray and dip one at a time in the chocolate to coat.
Set on a wire rack or parchment to set.
Variations: add some color to all or half the coconut dough: maybe crushed dried berries, food coloring, or spices or citrus zest to add flavor.
Coconut Eggs (super easy, but non-vegan version)
1/4 cup sweetened condensed milk
1 1/4 cups shredded coconut
1/2 teaspoon vanilla
Optional additions: citrus (lime is great!), chopped nuts, food coloring or crushed dried berries, other extracts...
1/2 cup chocolate chips
Mix all but the chocolate together in a bowl and mix to combine into a mixture that can be pressed and formed into egg shaped portions.
Place eggs on a sheet pan and set in the freezer for about 15 minutes.
While waiting, melt chocolate.
Remove eggs and dip into the chocolate, letting them cool on a wire rack or parchment until set.