5 amazing Easter recipes

Treat your family to these delicious Easter meals over the weekend.

CARROT CHEESECAKE

For the cheesecake:

• 225g cream cheese
• 150g sugar
• 2 eggs
• 125ml sour cream

For the dough:

• 200g flour
• 1/2 tsp baking powder
• 1 Tbsp cinnamon powder
• 180ml cooking oil
• 200g brown sugar
• 2 eggs
• 200g grated carrots

For the frosting:

• 85g cream cheese
• 270g sugar powder
• 1 Tbsp sour cream
• 1/2 tsp vanilla sugar

Method:

1. Whip cream cheese with sugar at low speed. Slowly add in one egg and sour cream. Gently shake the bowl with the mixture to get rid of any air bubbles.
2. Separately mix the flour, baking powder and cinnamon.
3. In a separate bowl whisk cooking oil, sugar and eggs.
4. Add the mixture from Step 2 to the mixture from Step 3. Add grated carrots and mix everything.
5. Pour around 350ml of dough into a cake tin and spread evenly.
6. Add around 200g of the cheesecake mixture from Step 1.
7. Pour the rest of the dough on top.
8. Spread the remaining cheesecake mixture on top.
9. Cover it with foil and bake in a preheated oven (180 degrees) for an hour.
10. Allow to cool then put into the fridge for 6 hours.
11. For the frosting, whisk the cream cheese and butter, sugar powder and sour cream.
12. Cover the cake and let it cool for another half an hour.

Find more Easter recipes with carrots here.

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EASTER TORTE

Base:

• 1 Salted Caramel Cleanmixes 
• 2 tbsp melted coconut oil
• 2 Tbsp date syrup
• 1/3 cup coconut desiccated 

Filling:

• 1 ½ cup cashew nuts (soaked overnight or 40 mins in hot water)
• 1/3 cup date syrup
• 1/2 cup coconut milk 
• 3 figs destemmed
• 1 tsp Himalayan salt
• 1 tsp vanilla paste

Caramel sauce:

• 2 cups Coconut milk
• ½ cup Coconut sugar
• 1 tsp Coconut oil
• 1 tsp Vanilla extract
• ½ tsp Himalayan salt pink 

Topping:

• 12 almonds 
• 1/2 block Bennetto dark chocolate 
• Fresh As Berry powder
• 4 figs 
• Edible flowers
• Maldon Finishing Salt 

Base:

• Mix Cleanmixes with coconut and other base ingredients. Mix to form sandy base.
• Grease two mini cake tins (12cm) 
• Press base mixture into cake tins
• Place into fridge for 10 mins

Filling:

• Prepare filling by blending all the ingredients till smooth. Mixture should have a smooth thickshake consistency.
• Test for taste, adjust by either adding more figs or salt. This mixture should be salty and sweet. You might also need to add a bit more coconut milk to make it smooth, as mixture can be quite thick. 
• Freeze overnight.

Salted Caramel Sauce:

•  Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat. 
•  Bring to boil and immediately lower the temperature.
•  Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to mix the darker caramel bits from the bottom into the sauce properly.
•  Once the sauce has turned dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract.
• Allow to cool. 

To decorate:

• Make mini chocolate eggs by rolling your almonds in melted chocolate, then dust with flavoured freeze-dried powders 
• Take torte out of freezer and allow to defrost  this should take 10 minutes
• To decorate top your torte with caramel sauce, slices of figs and chocolate eggs scattered amongst the figs, also a sprinkle of maldon finishing salt for taste. 
• Serve with extra caramel sauce on the side.

This recipe was created and photographed by Sopheak Seng of @stylish_foodie in collaboration with Clean Mixes. As an essential service, Cleanmixes are still delivering across New Zealand. cleanmixes.co

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RAW CHOCOLATE MOUSSE

Ingredients:

• 1 avocado
• 1 banana
• 1⁄2 cup dates
• 1 tsp vanilla essence
• 1 Tbsp cocoa
• 2 Tbsp coconut oil

Method:

• Soften dates by sitting in a small amount of boiling water for 15-20 mins, then drain.
• Blend everything together into a smooth paste and set in your favourite glass container in the fridge.

This recipe was created by Foodbox. Foodbox delivers groceries fresh from the market to your doorstep at a great price. This service is completely personalised and customisable – configure your order to get exactly what your family would like and choose convenient delivery days! foodbox.co.nz

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EASTER BUNNY COOKIES

Ingredients:

• 200g flour
• 120g butter
• 9 Tbsp sugar powder
• 5 Tbsp almond powder
• 1 vanilla bean (or vanilla sugar)
• 1 egg

Method:

• Leave butter at room temperature for 15 minutes to warm it up and chop.
• Mix flour with almond powder, sugar powder, vanilla and egg.
• Add butter to the mixture, mix properly to form dense, smooth dough.
• Wrap the dough in plastic wrap and leave in a fridge for half an hour.
• Use a bunny-shaped cookie cutter to form bunnies of your dough, place them on a baking sheet and leave in a fridge for an additional half an hour.
• Bake cookies in the oven for 15-20 minutes at 175 degrees Celcius.
• Let them chill and decorate.

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CARROT & ORANGE SMOOTHIE

Ingredients:

• 1 carrot
• 1 orange
• 1/2 mango
• 2-3 large dates
• a pinch of ground ginger
• a pinch of turmeric
• 1 cup almond milk (or any other to taste – learn more about different plant-based milk and their benefits for health and environment)

Method:

• Place all the ingredients in a blender and blend until the mixture becomes smooth.
• Pour in tall glasses and enjoy!