Pic courtesy of http://www.catalogs.com/blog/images/easter.jpg
Easter is nearly upon us and it is our 2nd Easter that Little B is aware of the event. We have already had a taste of it with the last day of preschool. There was an Easter egg hunt, easter baskets, hot cross buns and an easter hat parade. We solved this by making and providing Easter eggs for Little B to find and making and providing allergy friendly hot cross buns.
We aim for easter to be less chocolate-centric here at the House of B (for obvious reasons). For Easter, Little B gets one chocolate egg (home-made), a knitted beanie for winter and a book about Easter. From one set of grandparents, he gets a small wooden toy and the other have chosen a series of books, whereby he gets one to add to his collection each year.
We also spend Easter doing other things – lots of family and outdoors time, Little B and Granny B blow and paint real or paper mache eggs and we like to reinforce the change of seasons by working with him in our veggie garden.
Last year I melted and made chocolate Easter eggs using dairy, egg, soy and nut free chocolate. This year I made Chocolate Crackle Easter eggs (again dairy, soy, egg and nut free) and bought coloured foil to wrap them in. Very tasty and look great. Bonus is they are very easy to make.
Chocolate Crackle Easter Eggs
200g dark chocolate (we use 70% dark Cocolo chocolate)
100g dairy free butter, softened (we use Nuttelex)
5 tbsp golden syrup
100g crisp rice cereal (we use puffed brown rice)
- Place the chocolate and butter in a medium bowl over a pan of simmering water, and stir until melted.
- Remove tin from the heat and stir in cereal and golden syrup
- Drop spoonfuls of the mixture in Easter egg or shape moulds.
- Leave in the fridge for at least 1 hour to set.