Fruit and Nut Easter Eggs
Preparation 20 Minutes
Cook Minutes
Serves 25
Method
Combine mixed fruit, dates, 90g seed mix, 80g hazelnuts, 20g coconut, coconut oil, vanilla essence, coffee and salt in a food processor and blend until a smooth, thick paste is formed.
Divide into 25 equal portions and roll each into a ball, then shape into an egg shape.
Place remaining seed mix into a food processor and process to a coarse crumb. Transfer to a small bowl. Repeat with remaining hazelnuts. Pour remaining coconut into a small bowl.
To decorate, roll 6 eggs in coconut, 6 in seed mix crumb, 6 in hazelnut crumb and leave 7 plain. Refrigerate at least 2 hours before serving cold.
Ingredients
250g Sunbeam Mixed Fruit
250g Angas Park Medjool dates, pitted
1 x 165g bag Sunbeam Seed Mix
1 x 120g bag Sunbeam Skinless Hazelnuts
40g (1/2 cup) desiccated coconut
4 tbsp coconut oil, melted
1 tsp vanilla essence
2 tsp instant coffee
Pinch of sea salt
Recipe Collection
Hummingbird Christmas Cake
Preheat 170ºC (150ºC fan). Grease and line 2 x 17cm round cake tins.
Combine flour, sugar, coconut, bicarbonate of soda and spices in a large bowl. Make a well in the centre, add fruit and vegetables, lime zest, nuts, Angas Park Fruit Medley, oil, eggs and salt, stirring until combined. Divide evenly among the two pans then bake for 35 mins. Allow to cool completely in tins before turning out.
To make icing, in a stand mixer (or using a handheld mixer) beat together the cream cheese, butter, coconut essence and lime juice, then, with motor running, gradually add icing sugar 1 tbsp at a time until fully incorporated.
To assemble, spread icing onto the top of one cake, top with the second cake and spread icing on top. Arrange flowers, Angas Park Fruit Salad and extra cashews on top, to decorate.
Almond Joy Cookies
Preheat the oven to 180°C. Line cookie trays with baking paper.
Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam Flaked Almonds, coconut & chocolate.
Roll tablespoons of mixture into balls; place 5cm apart on trays.
Bake cookies 15 minutes or until golden; cool on trays.
Feel the joy!
Bunny Garden Platter
Start by placing french dip and small bowl and both cheese on the platter in a zig zag.
Pull apart cos heats into individual leaves and cut carrots into halves.
Arrange the ingredients on the platter around the cheeses.
Garnich brie with fresh honeycomb onto it when serving.
Banana Coconut Bread
Preheat oven to 150°C and line a loaf pan with baking paper.
- Combine bananas, sultanas, vanilla, eggs, oil, cinnamon and baking powder in a food processer and process until combined.
- Add coconut meal and chia seeds, and stir with a wooden spoon.
- Pour into pan and sprinkle with flaked coconut. Bake for 50 minutes or until a skewer inserted comes out clean.
Red Velvet Cupcakes
Preheat oven to 170°C.
- Line 24 cupcake pans with paper cases.
- Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar and currants.
- Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined.
- Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
- Spoon the mixture into the paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
Chocolate Bark Variations
Place the chocolate in a large heat-proof bowl over a pot of gently simmering water. Cook until the chocolate is almost entirely melted, stirring frequently.
Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the centre area of the baking sheet—aim for about ¼″ thickness
Sprinkle the nuts, seeds & fruit evenly over the chocolate. Lightly use your palms to press the toppings into the chocolate.
Place the pan on a flat surface in the refrigerator to set.
Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.
