With springtime in full swing, Easter is just around the corner! Make the holiday festivities memorable with these fun Easter treats the whole family will love.
Chocolate Hazelnut Tart
Prep Time 10 min Inactive Prep/Chill Time: 4 hours 30 minutes Serves 12
For the crust:
- 1 box Wholesome Pantry Chocolate Sandwich Cookies, crumbled in a food processor
- 4 tbsp Wholesome Pantry unsalted butter, melted and cooled slightly
For the filling:
- 16 oz ShopRite heavy cream
- 2 Tablespoons (14g) cornstarch
- 3/4 cup ShopRite Trading Company hazelnut spread
- Pinch of salt (optional)
- For the crust: Combine melted butter with cookie crumb until well mixed, then pat evenly into 1 9 inch pie plate or spring-form pan. Chill for at least 30 minutes in the fridge.
- For the filling: Place the cornstarch in a small bowl and whisk in ½ cup of the heavy cream until no lumps remain. Add this, along with the rest of the filling ingredients, to a medium stockpot and heat over medium heat, stirring often. Let mixture come to a boil and boil for 3 minutes, or until thickened, stirring often to prevent lumps.
- Remove from heat and let cool for 5 minutes before pouring into prepared crust. Place pie in fridge to cool/firm up for at least 4-5 hours. Top with Easter candies, crushed nuts, or additional cookie crumbs if desired!
Frozen Yogurt Bark
Prep Time 5 minutes Chill Time: 4 hours Serves 6-8
- 2 cups Wholesome Pantry Vanilla Yogurt
- 2 tsp maple syrup (optional)
- 1 cup assorted toppings (see below for examples)
For the strawberry version:
- ¼ cup Wholesome Pantry Pistachios, chopped
- ¼ cup Wholesome Pantry Honey Granola
- ½ cup chopped fresh strawberries
For the blueberry version
- ¼ cup Wholesome Pantry almonds, sliced or chopped
- ¼ cup Wholesome Pantry Blueberry Granola
- ½ cup fresh blueberries
- Combine yogurt with maple syrup (if using) then spread out to ½ inch thickness on a foil lined baking sheet. Sprinkle with desired toppings, pressing the toppings in slightly to make sure they adhere to the yogurt.
- Place cookie sheet in freezer and freeze bark until firm, approximately 4 hours. Remove from freezer and break into bark-like pieces with your hands or a knife. Store in freezer until ready to enjoy!
Mini Carrot Cake Bundts
Prep Time 10 min Cook Time 25 min Serves 6
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large Wholesome Pantry eggs
- 2 cups Wholesome Pantry cane sugar
- 3/4 cup Wholesome Pantry coconut oil, melted and slighted cooled
- 3/4 cup Wholesome Pantry milk or almond milk
- 2 teaspoons vanilla
- 2 cups freshly shredded carrots
- 1 cup crushed pineapple
- 1 cup Wholesome Pantry walnuts, chopped
For the toppings:
- 1 cup Wholesome Pantry shredded coconut
- 2-3 tbsp lemon juice
- 1 cup Wholesome Pantry powdered sugar
- Preheat oven to 350 degrees and spray a mini bundt pan with cooking spray. In a large bowl, sift together flour, baking soda, salt and cinnamon. In a different large bowl, beat together sugar, eggs, coconut oil, milk and vanilla until smooth.
- Stir in shredded carrots, crushed pineapples and walnuts, then gently stir in flour mixture until just mixed in. Pour batter into prepared bundt pan and bake at 350° for 15-20 minutes or until a wooden pick inserted in center of a mini bundt comes out clean. Let cakes cool, then gently remove cakes from pan and let cool completely on a wire rack.
- While cakes are cooling, toast shredded coconut on a foil-lined baking sheet for 5-10 minutes, stirring often to prevent burning. Set aside. Whisk together powdered sugar and lemon juice until a thick glaze forms. Drizzle glaze over cooled cakes, then top with toasted coconut and place a few Easter egg candies in the center of the bundts.