I can’t believe that it is April already, time is flying by this year! First off, I want to share that I had reached my 3 year veganniversary at the start of the Lenten Season! Well, there is a long story behind it all, but I first went vegan in 2012 for Lent, as a “diet” that I was going part ways with that Easter, but fortunately, did not. I was in and out of veganism for a bit at the start as I had only gone into it for weight loss, and it was hard for me to give up my old ways of living and to realize the beauty of this lifestyle. After a bit of “trial and error”, I am now I am happy to say that I am vegan and never intend to live any other way. I am now a more compassionate, healthy, and inspired woman, and I thank veganism and all that has come along with it on this journey for helping me figure out who I was meant to become.
…now back to these chocolates, cause I know you all want some!
Every Easter that I can remember has, in my family, consisted of unhealthy, glutinous, definitely NOT vegan, desserts and candies, pretty much for breakfast lunch and freakin’ dinner. Easter eggs were always scattered all over the house, church yard, and throughout our family parties. It was a nightmare for parents, but heaaaven to us kids.
Well, what better to do than swap those Easter sweets with a healthy, vegan, gluten-free alternative? This recipe is guilt-free yet still as decadent as I remember all other Easter sweets being.
I made these chocolates with my family in mind. I want them to all enjoy Easter as much as they always do, but with a much healthier outcome. They will be able to enjoy these without guilt, and even reproduce them in their own homes since they are so easy to make.
- 5-10 organic medjool dates*
- 10 organic almonds
- ½ cup 70% dark chocolate chips
- Optional: toppings of choice such as coconut or goji berries
- Line a baking sheet with parchment paper and set aside.
- Place the chocolate chips into a double boiler, and heat over medium, constantly stirring, until melted. Once melted, bring heat to the lowest setting just to keep it warm.
- Rip or cut each date in half, and remove the pits.
- Place an almond into one of the date halves, and roll the date around the almond in your palms until completely covered.*
- Using a spoon, dip and cover each date & almond bite, then place onto the lined baking sheet and add toppings of choice.
- Refrigerate for 10-15 mins, or until hard.