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Easter Treats Easy Enough For Kids To Make


Gourmet Easter shakes with chocolate drizzle


Satisfy your chocolate cravings with these gourmet Easter shakes! For even more decadence, you can melt down Nutella and drizzle it over.


100 g milk chocolate
chocolate eggs
3 cups vanilla ice cream
1 tsp vanilla essence
1 cup milk
Pinch sea salt


1. Melt the chocolate in the microwave, stirring every 30 seconds, until smooth.
2. Dip the top edge of your serving glasses into the chocolate, and twirl it around, allowing it to drip down the sides. Dip and repeat until your glasses are all evenly coated. Refrigerate until set.
3. Attach an Easter egg to each straw using the remaining melted chocolate and refrigerate until set.
4. Add all the remaining ingredients to a food processor and blend until smooth.
5. Pour into the prepared glasses, add a straw and refrigerate until ready to serve.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen //

How about something more local? Fire up the coals for these braaied berry shakes.


Healthy Easter bunny toast


Easter bunny toast


The little ones won’t be able to resist this healthy and budget-friendly Easter bunny toast brekkies with cream cheese and mixed berries.


¼ cup plain cream cheese
1 slice brown bread, toasted
½ cup mixed berries


1. Spread the cream cheese in the middle of the toast.
2. Halve the banana, and then slice each piece in half lengthways.
3. Cut the strawberry into quarters.
4. Arrange the bananas on the toast as ears and place a strawberry quarter on top of each banana piece.
5. Press in blueberries as eyes, and a raspberry as a nose. Use leftover banana pieces to make the mouth.

Recipe & styling: Kate Turner
Photography: Samantha Pinto //

If your kids are a bit older, treat them to caramelised bananas and honey on toast.

Get eggcited for these quick and easy chocolate egg truffles


Chocolate egg truffles

We’re feeling that Easter eggcitement! Get the whole family involved in making these chocolate egg truffles and enjoy them after a hearty festive lunch.


¾ cup double-thick cream
500g dark chocolate, chopped
1 tsp vanilla essence
250g milk chocolate, melted
1 cup desiccated coconut


1. In a medium pot, scald the cream. Add the dark chocolate and remove from the heat, then add the vanilla essence. Stir until the chocolate has melted and the mixture is smooth.
2. Pour into a shallow dish and place in the freezer for 25 minutes to set.
3. Remove from the freezer. Scoop out tablespoonfuls of mixture and gently roll into egg shapes, then return to the freezer for 5 minutes to harden again.
4. Using your fingers (or spearing with two toothpicks), dip each truffle egg into the melted milk chocolate. Allow the excess chocolate to drip off, then roll in the coconut.

Recipe & styling: Lisa Clark
Photography: Andreas Eiselen //

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