Egg beaters Non-chocolate treats WEEKEND KITCHEN

Try these easy (great for last-minute) home-made delights as heartfelt, non-chocolate alternatives to bought Easter treats.

Spicy roasted chickpeas

These are a great little snack or nibble. They can also be used as an interesting and delicious garnish for salads, soups and stews.

2 x 400g cans chickpeas

3 tbsp garlic-infused olive oil

1 tsp flaky sea salt

1 tsp honey

Good-size pinch of smoked paprika Pinch of cayenne pepper Fresh rosemary

Heat oven to 200C. Drain chickpeas, rinse briefly under running water and pat dry. Spread on a foil-lined tray and bake 15 minutes.

Meanwhile, combine olive oil with salt, honey, smoked paprika and cayenne.

Take chickpeas from oven, toss through the flavourings and scatter with fresh rosemary. Cook a further 15 minutes, toss again and cook until crisp and golden. Season with extra salt to taste. Makes about 21⁄2 cups

Easiest coconut ice

You can customise this easy version of an old favourite in a number of ways, using food colouring, freeze-dried fruit powder, chocolate or vanilla extract. The leftover half-can of condensed milk will keep well in the freezer – it doesn’t freeze solid so you’ll be able to snatch a spoonful when no one is looking.

2 cups desiccated coconut

2 cups icing sugar, sifted 1⁄2 a 395g can (just over 1⁄2 cup) sweetened condensed milk

Dash of vanilla extract

Food colouring or freeze-dried raspberry powder or dark chocolate

Combine coconut and sifted icing sugar with condensed milk and vanilla, mixing well.

Divide mixture in half and tint or flavour one half with either pink food colouring, raspberry powder or melted dark chocolate to taste.

Press the unflavoured white layer into a small, lined tray or plastic container then press the coloured layer on top.

Chill until firm then cut into small squares. Store in the fridge. Makes about 30 pieces