Coconut and Carob Easter Baskets
Gluten-free | Vegetarian
PREP: 40 minutes
COOK TIME: 30 minutes
This Easter recipe is so much fun! Making these for friends and family is such a thoughtful gesture and will have them smiling for days. It is so easy to purchase an Easter egg, but are they really that great? Putting in just a little extra effort to make these little baskets is really special and spreads around the warm and fuzzies.
These little baskets are delicious and also gluten-free. They can easily be make dairy-free by using a dairy free carob or dark chocolate. A great option for the lil’ ones who may not be ready or able to tolerate chocolate.
The baskets can be made all different sizes, just adjust the cooking time accordingly. They can also be filled with whatever you like, carob or chocolate, different nuts, seeds and dried fruit. Home-made chia jam or lemon curd also taste delicious in these baskets and look adorable too. Why not get the whole family involved in the production! Hop to it and get creative!
- 2 organic egg whites
- 2 cups OWN organic shredded coconut
- 1 Tbsp. OWN raw honey
- pinch of salt
- ¼ cup melted OWN coconut oil
- 1 cup carob buttons
- ¼ cup OWN organic sultanas
- ¼ cup OWN cranberries
- Preheat oven to 150o Coat the cups of a mini muffin pan with melted coconut oil.
- In a large bowl, lightly whisk egg whites, salt and honey to combine. Then add shredded coconut and mix together with a fork.
- Drop 1-2 tablespoons of mixture in each muffin cup. Using your thumb, lightly press into the cup to form a little basket shape.
- Place in oven and bake for 25-30 minutes or until lightly golden on top. If the mixture starts to brown quickly, lightly cover with a piece of aluminium foil. Let the baskets cool in tin for about 10 minutes, then loosen with a spatula and carefully remove from tray. Allow to cool completely on a cooling rack.
- Once cooled, put a few sultanas and cranberries into each basket.
- Gently melt the carob buttons over a double boiler and then remove from heat. Spoon carob on top of sultanas to fill up basket. Then place in the fridge to cool and set for about 30 minutes. The baskets get a bit soft if stored, best made to eat straight away!
Recipe by Laura Scherian