By: Chantal Urbina (bio)
The Easter Bunny is eggspected to arrive soon and I wanted to share a snack that represents a healthy balance as opposed to a full blown sugar crash. All kids love granola and when we make it ourselves we have control over what ingredients are fueling our children. With the fun egg shape and chocolate factor—the kids are guaranteed to take the bait.
This recipe, as with any granola recipe, is completely adaptable. Work with the ingredients in your pantry. Any and all nuts or seeds work fabulously, just be sure to pulse or crush them into small crumbs. This will ensure the granola sticks together nicely to keep that egg shape. Dried fruits like dates, cranberries, and goji berries would also be a dream. Whatever combination you choose-rest easy knowing your kids will be snacking on a treat full of healthy fats, fibre, and protein. The chocolate dip honestly isn’t even necessary but with it being dairy-free and sweetened naturally…. why not?
NOTE: For the shape I used egg molds that I picked up from the Dollar Store. They are colourful, small (about 1 teaspoon of granola fit in each egg half) and reusable. I will be using them to hide little snacks and toys in for Easter after their molding duties have been met.
Chocolate Dipped Granola Eggs
Makes 18 eggs (see note above)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup whole rolled oats
- 1/2 cup salted & all-natural peanut butter (or any other nut/seed butter)*
- 1⁄3 cup almonds, crushed
- 1/4 cup raw cashews, crushed
- 1/4 cup hemp hearts
- 2 Tbsp. honey (coconut nectar, or brown rice syrup should work)**
- 1 Tbsp. ground flax
- 1 Tbsp. softened coconut oil
* I used the oily, liquidy peanut butter from a brand new jar. This is ideal as the oil will help keep that egg shape once we remove the molds. If you are using the dry, hard butter I’d recommend heating it up to make it easier to work with and add more coconut oil. You want the granola to be compact not loose. If not using a salted nut butter, just add a pinch of sea salt to the mix.
** Thick sweeteners will be best for this recipe. Again, these textures will help keep the shape. Runny sweeteners such as maple syrup will not hold this mixture together.
Chocolate Dip Ingredients:
- 1/8 cup coconut oil
- 1/8 cup cocoa powder
- 1 Tbsp. honey (or any other all natural sweetener)
Optional: Any final garnish such as extra coconut, hemp, nuts, etc.
- Wash, rinse, and dry out your molds.
- Crush or pulse any granola ingredients that are larger.
- Combine all ingredients in a bowl and mash/fold together using a fork. You want the ingredients to be compact, not loosely stirred.
- Fill each egg mold half with granola and press down. Do not overfill the halves so much that the mold cannot close.
- Place the molds in the freezer for best results. This will allow those healthy oils to work their magic, solidify, and keep that egg shape once we remove the molds.
- After a few hours of freezing (I left mine overnight), gently proceed to removing the granola eggs and set aside while you make the chocolate sauce.
- Heat the coconut oil, cocoa powder, and sweetener in a small pot over a low heat. Whisk until everything has thoroughly melted through. This will not take long.
- Take each egg and dip it into the chocolate. Roll in any extra garnish if you desire. Place the dipped eggs on the parchment and freeze once again to solidify (this should only take minutes).
I am currently a retired Registered Massage Therapist on maternity leave with my first child. I am a certified Culinary Nutrition Expert and aim to create delicious but powerful meals that serve our bodies with the love and respect they deserve. Introducing solids to my daughter, Eliana, has further inspired me to create recipes with holistic foods. Motherhood has blessed me with the highest motivation to live the healthiest and happiest life that I can. Summers are when I shine my brightest as I live for adventures out in the sun. I live in Winnipeg with my daughter, husband and two cats.