Go ahead, drool. Nobody is judging here. Much like Christmas, calories don't count over Easter. It's a fact. Well, it's not, but we're happy to keep living in denial. Made by Remedy nutritionist Jacqueline Alwill this recipe is the new ultimate Easter treat!

Makes 12 mini eggs

Gluten free, Dairy free, Vegan

Ingredients

• 150g vegan dark chocolate, broken into pieces

• 1/4 cup (60g) almond butter
• 2 tbsp (40ml) maple syrup
• 1 tbsp (20ml) nut milk

Method

Melt dark chocolate in a heat-proof bowl in the microwave or over the top of a pot of simmering water on the stove, until liquid.

In a bowl, whisk together the remaining ingredients for nut butter caramel until smooth.

Once the chocolate is melted, divide evenly between silicone egg cases and spread around using a pastry brush. Place in the fridge to set for 20 minutes. 

Once set, spoon the caramel into the egg cases. Pop the remaining egg halves and pop on a plate. 

Heat a plate or tray in the oven gently so it's warm enough to hold. Rest one of the cover chocolate halves on the tray, flat side down, to melt the edge slightly. 

Place on top of filled egg half and press to seal. Repeat, one at a time until they're all sealed. Return to fridge to set for 30 minutes. 

Once set, pop out of the cases and enjoy. Store in the fridge or freezer for up to 4 weeks.

Just in time for Easter, Remedy nutritionist Jacqueline Alwill has made the perfect recipe for delicious carrot and chocolate cookies. A healthy and delicious alternative to traditional Easter treats!

Makes 14-16 cookies
Gluten free, dairy free

Ingredients

• 4 tbsp (80ml) extra virgin olive oil

• 1 free range egg
• 2 tbsp (40ml) maple syrup
• 1 tsp (5ml) vanilla essence
• 1/2-1 tsp ground cinnamon
• 1 medium (90g) carrot, grated
• 1/2 cup (95g) dark chocolate, roughly chopped
• 2 cups (230g) almond meal

Method

Heat oven to 170°C and line a large baking tray with greaseproof paper.

Add olive oil, egg, maple syrup, vanilla and cinnamon to a mixing bowl and whisk to combine.

Add carrot, dark chocolate and almond meal. Mix until a dough forms. 

Measure 1 1/2 tbsp of dough onto tray, roll, then gently press down with the back of a fork or your fingers. 

Place in the oven to bake for 18-20 minutes or until lightly golden. 

Allow to cool completely on the tray. Store in an air-tight container in the fridge for up to 1 week. 

We've partnered with Pana Organic to create this mouth-watering Remedy Spider. Sip (and scoop) your way back to childhood with this delicious nostalgic drink.

Serves 1

Ingredients

• 2 scoops Pana Organic Vanilla Bean Frozen Dessert

• 1 x bottle Remedy Kombucha Raspberry Lemonade

• Pana Organic White Macadamia Chocolate

• Fresh raspberries, to garnish

Method

Add the Pana Organic Vanilla Frozen Dessert into a tumbler or glass. 

Slowly pour over the Remedy Kombucha Raspberry Lemonade until full (allow for foaming).

Sprinkle over grated chocolate.

Serve with fresh raspberries (optional).

1. 

   Remedy Kombucha Raspberry Lemonade - 12 x 330ml

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   NZ$48.00

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