Healthy Easter Treats for Kids

Healthy Easter Treats for Kids

Nothing says Easter like brightly colored eggs, baskets swinging from tiny fingers, and a picnic in the park. So if you are looking for that special treat for Easter Sunday that the kids will love to eat and you will love to make, know that you’ll be on the healthier side of the bunny trail, you should give these adorable chocolate covered strawberries a-go. Here’s a fun healthy easter treats for kids recipe that's is easy to prepare and brings the family together on Easter Sunday and with 4 simple ingredients. However, if you're up to a more adventurous day in the kitchen, plant your “carrots” in a delicious and healthy brownie patch!

White Chocolate Covered Strawberries

  • 1 Quart Fresh Strawberries

  • 1 bag (12 ounces) white baking chips (2 cups)

  • 1 tablespoon organic Coconut oil

  • 4 Drops Orange food color

Will coat about 18 strawberries in total.

  1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon cocnut oil in 2-quart saucepan over low heat, stirring constantly, until chips are melted.

  2. For each strawberry, poke fork or toothpick into stem end, and dip all the way into melted chips, leaving top of strawberry leaves uncoated. Place on waxed paper-covered cookie sheet.

  3. Refrigerate for 15-20 mins until set


    Serving Size: 8

    • 3 Tbsp. Organic butter

    • 8 oz. Dark chocolate (70% or darker) cut into squares

    • 1 cup Coconut palm sugar

    • 2 Eggs

    • 1 Ripe, Fresh California Avocado, peeled, seeded and mashed

    • 1 Tbsp. Tapioca starch

    • 1 Tbsp. Cocoa powder (unsweetened)

    • 1/4 Tsp. Sea salt


    1. Preheat oven to 350 degrees F. Grease an 8” x 8” pan and line with parchment paper.

    2. Set a heat proof bowl over a pan of boiling water so that the bottom of the bowl does not touch the water. Melt the butter over medium heat then add the chocolate, stirring occasionally to mix. Add the coconut palm sugar and cook for three minutes, stirring to combine.

    3. Using a hand mixer or a stand mixer, beat the chocolate mixture on medium for 3 minutes. Add the eggs, one at a time beating for at least one minute between additions. Add the avocado and continue beating for 3 minutes, until smooth.

    4. Whisk together tapioca, cocoa powder, and salt. Add one half dry ingredients to the mixer and run for 2 minutes, add the second half and mix until completely smooth, about 5 minutes.

    5. Pour into prepared pan and bake for 30 minutes. Allow to cool before removing from pan.

    Large Haas avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


    • 2 3/4 cups confectioner’s sugar

    • 6 Tbsp. unsweetened cocoa powder

    • 3 Tbsp. organic butter, at room temperature

    • ½ ripe, Fresh California  Haas Avocado, seeded, peeled, and pureed

    • 1 Tbsp. milk, or more as needed to thin

    • 1 tsp. vanilla extract


    1. In a medium bowl, sift together the confectioner’s sugar and cocoa powder.

    2. In the bowl of a stand mixer, cream the butter with the pureed avocado until smooth.

    3. Gradually add the sugar mixture, adding a Tbsp. of the milk for moisture.

    4. Blend in the vanilla. Beat until light and fluffy, adjusting the consistency with more milk or sugar.


    Crush cookies and generously cover top of frosted brownies

Finish off your carrot patch by planting your carrots and have a very happy easter!


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