A sweet treat is a must for every Easter basket, but not all candy is created equally. Nature Boy is sensitive to red food dyes so, I’m looking to eliminate any candy that includes artificial food dyes, preservatives, and processed sugars such as aspartame and saccharin. Instead, I want options that include natural/organic ingredients and high cocoa content.
These can be tough to find in stores, but there are some good options out there.
If you’re trying to reduce or limit the amount of processed foods you and your family eat I’ve listed some great recipes for homemade candy below. This would be a fun activity for a candy swap with friends or a great pre-Easter project with the kids. Taking into consideration that many of us don’t have time to make our own candy, I also suggest checking out the Natural Candy Store online for a great selection of organic Easter Candy.
What sweet treats are your including in this year’s Easter baskets? Do you have a recipe you’d like to share?
Homemade Chocolate Lollipops:
- 1 large high-cocoa content chocolate bar
- Toppings for coating like chopped nuts and shredded coconuts
Melt chocolate using a small crockpot or double boiler. Use Easter molds available at most craft and baking supply stores. Lay lollipop sticks into mold and pour chocolate in the melted chocolate. Decorate with toppings while they’re still warm. If you don’t have a mold you can melt the chocolate in a bag. Lay the lollipop sticks on a cookie sheet covered in wax paper. Cut the corner off the bag and use it to draw egg shapes, hearts or circles. Chill in the fridge to harden.
Hand Dipped Chocolate Candies:
- 1 large high-cocoa count chocolate bar
- Almonds, homemade marshmallows (or all-natural marshmallows), dried fruit like bananas, apples or apricots, homemade granola bars broken into bite sized pieces, or pretzels.
Melt the chocolate as described above. Use toothpicks or skewers to dip items into the choclate and lay on a cookie sheet covered in wax paper. Refrigerate or freeze until solid. Place chocolate covered candies into paper candy or mini cupcake cups and lay in Easter basket the morning of to avoid melting.
Chocolate Meringue Stars:
- 3 egg shites
- 1/2 teaspoon cream of tartar
- 2/3 cup turbinado (sugar replacement)
- 2 tablespoons plus 1 teaspoon unsweetened baking cocoa
- 1/4 cup ground up almonds or walnuts
Heat oven to 275. Line cookie sheet with parchment paper. Beat egg whites and cream of tartar until foamy with an electric mixer set to medium speed. Beat in sugar. Place meringue in decorating bag fitted with a star tip. Pipe starts onto cookie sheets and sprinkle with nuts. Bake 25 to 30 minutes or until outside is dry. Meringues should remain soft on the inside. Allow to cool before storing.