Buckwheat Easter crispie cakes

Easter is celebrated to acknowledge the resurrection of Jesus Christ. Typically, we see hot cross buns to symbolise the crucifixion of Jesus, chocolate eggs which may have come from early Christianity when chicken eggs were painted red to symbolise the blood of Christ and the Easter bunnies to deliver chocolate eggs.

Similar to Christmas, this holiday has become about over-indulging in sweet treats. In the supermarkets there are vast amounts of chocolate eggs and Easter goodies. However, there are not a lot of options for those with food intolerances or allergies without going to a specialised shop.

This recipe is gluten, dairy and refined sugar free!

You need:

To make the chocolate:

- ½ cup Cacao butter

- ¾ cup Coconut oil

- 1 cup Cacao

- ¼ cup Coconut sugar

For the crispie cakes:

- Buckwheat puffs

- Cupcake papers

Method:

- Grate cacao butter

- Put coconut oil and grated cacao butter in saucepan and put on low heat

- Once all the butter and oil has melted, add cacao and sugar

- Continue to stir on low heat until all ingredients have melted and mixed together

- Pour desired amount of buckwheat puffs in to a bowl

- Pour half of the chocolate mixture in the bowl with the buckwheat puffs and mix together

- Place bowl in fridge for 5-10 minutes

- Pour half of what’s left of the chocolate in a shallow container and place in the freezer for 10-20minutes

- Take bowl out of the fridge and mix through again (you may find that the chocolate falls to the bottom of the bowl – when the chocolate cools it’s easier to mix through).

- Put mixture in to cupcake papers and store in fridge until set.

- Pull chocolate out of the freezer, and draw lines both vertically and horizontally (so it’s easier to break up in the squares when it’s fully set). Put back in to the freezer.

- Leave both for a couple of hours.