Egg beaters
Try these easy (great for last-minute) home-made delights as heartfelt, non-chocolate alternatives to bought Easter treats, says NZ House & Garden’s Sally Butters.
Lemon & coconut bliss balls
With a delicious blend of zesty lemon and creamy coconut, these bliss balls are an easy-to-make, no-bake snack. If you’re feeling creative, you could try moulding them into egg shapes rather than balls, as a nutritious alternative to Easter bunny deliveries.
2 heaped cups desiccated coconut 1 medium lemon, juice and finely
grated zest
2 tbsp coconut cream
2 tbsp coconut oil
2 tbsp honey
Place coconut in a food processor and pulse several times. Add the
lemon zest and juice, coconut cream, coconut oil and honey. Process until mixture starts to come together.
Use your hands to form mixture into walnut-sized balls. Refrigerate until firm.
Balls will keep in the fridge for at least a week or in the freezer for a month or more. Makes about 15
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