Easter seems to be a bigger celebration in the UK than the US and it means one thing for kids: chocolate eggs. I have many memories of seeings row on row of brightly packaged chocolate eggs in the local stores then eating huge amounts of chocolate over the Easter weekend as a child. I at least managed to make my eggs last a few days as I have never been that much of a chocolate person, unlike some of my friends, and know I didn’t get as many as some of them as well. A bit of chocolate now and then is no bad thing, don’t get me wrong, but I dread ever trying to prevent a chocolate-induced meltdown with my kids. We’re not there yet and while I definitely don’t want to start my kids on the British chocolate egg tradition if I can avoid it, or some of the other candies here, I would still like them to do something for Easter and have a little bit of a treat. So I thought I’d try to start a bit of a moderated tradition by combining some chocolate with fruit and cereal in these cute healthy Easter treats. Yes, I know, these white chocolate-covered blueberry eggs in granola nests and strawberry chicks won’t cut it when my boys are teenagers, but for now I think my threenager will like these so I’m going with it. Plus, they’re really tasty and easy so all the more reason to make them.
I know eggs have been associated with Easter for years but I’m not sure when they nearly all became chocolate in UK culture. I’m actually a little surprised it isn’t more the case here given other holidays, though there’s some mulling on why in this interesting slightly tongue-in-cheek article. I do like that egg hunts are still common but it’s a shame we’ve lost much of the tradition of dying and painting ‘real’ eggs which is both a great way to engage kids and they look great. I hope to still do it with my kids but I also wanted to create some fun semi-chocolatey but fairly healthy Easter treats for eating alongside. These have the added bonus that kids can help make them as well.
There’s almost not really a recipe here, and the amounts are a little approximate, but hopefully the pictures give you enough inspiration you can start with to develop as you like. The nests I have made with granola and chocolate (or you can use the coconut oil, maple syrup and cocoa powder mix I used for these strawberry truffles) but you could also use other cereals. We used to use rice crispies when I was a kid and I have also seen broken up weetabix which look quite twig-like. I like granola for its crunch and it looks fairly nest-like plus more practically that’s what we had. Lower-sugar is definitely worth trying to find especially given it’s going to be covered in chocolate.
The white chocolate-covered blueberry ‘eggs’ are as I made for my dessert gnocchi and they are delicious, I could happily eat a number of them alone (even me who is not that much of a fan of white chocolate normally). Along with some strawberries, even better.
I’ve tried to explain how I made the strawberry chicks and show photos of most of the steps but again, take this as a guide and be creative or do what works. I appreciate they are not totally chick-like but they look better in person than in photos, honest!
And do play around with the idea too. The main thought was to make something fairly fun but that was still a fairly healthy Easter treat and hopefully that’s the case. I hope my kids will enjoy having them as part of Easter until I come up with something else. I will certainly happily eat them myself, and meanwhile I’m sharing them with all at Fiesta Friday, co-hosted this week by Josette @ thebrookcook and Lily @ little sweet baker, Foodie FriDIY and Throwback Thursday.
- approx 3tbsp semi-sweet chocolate chips
- approx ½ cup granola (or other cereal)
- approx 1oz/30g white chocolate
- 12 blueberries
- 8 strawberries
- Melt the semi-sweet chocolate chips - you can do this in a bowl over a pan of hot water or in the microwave, heating for 30 second periods and then stirring after each.
- Add the granola/other cereal to the melted chocolate and stir well so that it is coated all over. Spoon the mixture into 4 cupcake/muffin cases, press down gently and make a slight well in the middle. Set aside to harden up.
- Melt the white chocolate (in same way as the semi-sweet) and add the blueberries one at a time and use a teaspoon to roll them and cover with the chocolate all over. Remove and try to avoid excess chocolate then transfer to a cookie sheet or parchment to harden. Repeat with all the blueberries, melting more chocolate if needed.
- Once the 'nests' and 'eggs' have hardened, add three of the blueberries to each nest. You can take the hardened nest out of the casing if you prefer.
- For the strawberries, first the heads - if you have different shapes use 4 of the slightly smaller more pointed ones for this. Remove the top with a knife then cut a thin notch into the bottom of the strawberry to make a mouth. Cut a thin slice off the top end parallel to the mouth you just made so it will sit flat on a surface. Dot dark and/or white chocolate on the top to either side of the mouth to make eyes - I used a cocktail stick to do this - and set aside to harden.
- For the body strawberries, use 4 with slightly wider bottoms if you have them. Remove the top with a knife then cut a thin slice off one of the sides on the top end so that it will sit flat on a surface with the top and bottom sticking out either side. At the bottom end, on the opposite side to the one you jus cut, cut a slight wedge then cut notches into the en to make it like a tail. On the top end (the same side as the tail), cut another wedge for the head to sit in.
- Break a couple cocktail sticks and press them into the wedge you cut out of the body pieces at the top end then place the head piece, flat side down, on top so it sits in the wedged 'slot'. If it is unbalanced and falls over, make the wedge for the head slightly deeper so it sits back a little more.