Healthy Chocolate Recipes for Kids this Easter

From the whole team here at Sprout Organic, we want to wish you and your family a very Happy Easter! With the supermarket shelves stacked with colourful, creative chocolate treats, we’re sure your little ones’ excitement levels are running high - as are their requests for some extra sweets at this time of year!

We know - while it's our mission to provide children and parents with everyday nutrition that's healthy and wholesome, it's a stretch to think that our little Sprouts' minds are on anything but chocolate at the moment (in fact, that goes for us too!).

So, we’ve put together some quick, easy and healthy recipes that keep in spirit with the season. These tasty treats can all be prepared in 10 - 20 minutes, using mostly everyday ingredients, and are sure to satisfy your little one’s sweet tooth. Plus, you can tweak any one of these recipes to be suitable for any allergies or preferences. 

The star of the show is our Junior Plant Protein Shake! Packed with the goodness of fruits, vegetables and added superfoods, our protein powder for kids provides an all-in-one nutritional boost to each mouthful of these delicious treats. 

 

Plus, our ENTIRE chocolate range is 20% OFF for Easter! Stock up on our Junior Plant Protein Shake today and save. But hurry - offer ends midnight Monday, April 18th.

 

Without further ado, let's get into the recipes! 

Chocolate Protein Chia Pudding 

Easy to make with just a handful of ingredients, these tasty chocolate chia puddings are complemented by the abundance of fibre, protein and healthy fats. It’s a snack that will leave your little ones feeling full and energised for a day of play over the Easter long weekend. 

Beginning with two mason jars of your preferred plant milk, all you need to complete these wonderful snacks are some chia seeds, honey (or your preferred sweetener), and a half scoop of Junior Protein for each jar. You can also leave out the sweetener if you prefer to sweeten it only with toppings like fresh or dried fruit or vegan chocolate chips.

For this one, it's all about the ratio! Feel free to experiment to find which ratio your kids prefer, but the ratio we find works best is 2 tablespoons of chia seeds for every half cup of plant milk. 

For a bonus serving of their daily vitamins and minerals, as well as the delicious flavour of chocolatey goodness, add a half-scoop of Junior Plant Protein Shake to your preferred plant milk before adding chia seeds. 

Ingredients

• 2 tablespoon chia seeds
• 1/2 cup plant milk
• Half-scoop Junior Plant Protein Shake (Chocolate) 
• 1 teaspoon honey or sweetener (optional)
• Seasonal fruit for topping 

Method

• Pour ingredients into a jar and mix well. Let settle for 2-3 minutes then mix again until you see no clumping.
• Cover the jar and store it in the fridge for at least 2 hours.
• When you’re ready to eat, serve them with fresh, seasonal fruit and enjoy cold!

Chocolate Banana Protein Pancakes 

 

 

These wonderfully fluffy protein pancakes are incredibly easy to make and enjoy time and time again. A true 1 bowl recipe, all you need is some mashed banana and a handful of pantry staples!

This type of recipe is a classic for using up those overripe, uneaten bananas. Using just a handful of ingredients, they are nutritious and delicious and freeze well for anyone whose eyes were too big for their belly!

Our tip: Serve with coconut yogurt for an extra kick of probiotics to the complete plant proteins of our Junior Plant Protein Shake!

Ingredients 

• 1 medium banana
• 1 cup plant milk
• 1 Scoop Junior Plant Protein Shake (Chocolate)
• 2 tablespoons vegetable oil
• 2 tablespoons sugar (or maple syrup, agave or coconut sugar if desired)
• 1 teaspoon vanilla essence 
• 1 1/2 cups all-purpose flour 
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Method

• Mash banana into a medium bowl. 
• Add plant milk, oil, sugar and vanilla. 
• Add 1 Scoop of chocolate Junior Protein. Whisk until well combined.
• Add flour to the wet ingredients, then sprinkle the baking powder and salt on top of the flour. Mix into a lumpy batter with a wooden spoon.
• Heat a pan over medium-high heat. Drop 1/3 cup of the batter onto the pan. Cook until bubbles form, then flip and cook until golden brown on the other side (about 1-2 minutes). Repeat until all batter is used. 
• Serve and enjoy with maple syrup, coconut yoghurt and sliced bananas! 

Chocolate Cupcakes 

 

This mouth-watering small-batch recipe requires only one bowl and is mixable with a whisk or spoon. 

Your little sprout will be none the wiser that their daily nutrient needs are being satisfied with every bite of this moist, chocolatey treat! Bear in mind that you’ll only need to add the batter moulds until they’re HALF full as they fluff up and rise to the top. Bake for 18-22 minutes, or until a toothpick inserted comes out clean. That’s it!

If you have any leftovers, they can be stored and refrigerated for about 5 days in a covered container, or simply on a plate covered with cling wrap. These can also be frozen for up to 2 months to be enjoyed at a later date. Simply thaw at room temperature and enjoy. 

Ingredients

• 1/2 cup plant milk
• 2 teaspoons apple cider vinegar
• 2 scoops Junior Plant Protein Shake (Chocolate) 
• 3/4 cup all-purpose flour
• 1/2 cup sugar (or preferred sweetener)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1/3 cup unsweetened applesauce
• 2 teaspoons vanilla extract

Method

• Preheat oven to 180 degrees.
• Line a muffin pan with paper liners and spray with a little oil to prevent sticking.
• In a measuring cup, combine plant milk and apple cider vinegar and rest for a few minutes until it curdles (creating vegan buttermilk).
• In a large mixing bowl, whisk together the flour, Junior Plant Protein Shake, sugar, salt,  cocoa powder, baking powder and baking soda until combined.
• Add the oil, applesauce, vanilla and vegan buttermilk to your combined mixture. Stir well with a large spoon until well combined. The batter should be fairly thin and smooth, not too thick.
• Half-fill liners with your cupcake batter. To avoid spill-over, be sure not to overfill. Bake for 180 degrees for 18-22 minutes, or until cupcakes pass the toothpick test. 
• Let rest until cooled, and enjoy! 

We hope your long weekend is full of love and laughter with friends and family! If you try any of these recipes, be sure to share them with us @sproutorganic!