A blissful chocolate recipe, as sometimes making it is just as good as eating it
The diversity of life on Earth is what often makes human life so beautiful, nowhere more so than in the traditions, folklore, and festivities we all celebrate together. The Easter period is perhaps one of the most uniquely distinct occasions on the planet, especially when it comes to what is eaten on the day.
On Maundy Thursday (the Thursday before Easter), known as Gründonnerstag (Green Thursday) in Germany, a herby chervil soup known as kerbelsuppe is served across different regions. In the United Kingdom, something sweeter is on the menu. The fruity simnel cake dates back centuries and was originally eaten on Sunday during Lent. A layer of toasted marzipan with 11 or 12 marzipan balls sits on top of the cake, this represents the 12 apostles.
Sweetbreads are eaten in Italy. Shaped like a dove, colomba di pasqua is symbol for peace. Inside you will find candied fruit and then sprinkled with almonds on top. While in Naples a pizza chiena becomes the specialty of the holiday, a combination of both pizza and pie. Baked ham is served in America while Brazilian’s favor a sugary paçoca de amendoim. The way we eat is frequently as important as the occasion itself.
Today, chocolate has become a symbolic modern tradition for the holiday. Whether through an Easter egg hunt, a bunny, or as an excuse to decorate a cupcake—chocolate is now emblematic of the commemoration. Celebrating Easter doesn’t have to be a sugar inducing ordeal though, there are alternatives to an artfully inspired or outrageously sized chocolate bunny.
To celebrate with happiness and health, we are sharing the ‘Chocolate Nut Bliss Balls’ recipe from Simone Hawlisch of Stay for Breakfast. To ramp up the Easter aesthetic, the balls can also be shaped into egg forms. Quick to prepare and family-friendly, this recipe creates approximately 20 servings for a group or an individual looking to indulge.
Whether vegan, vegetarian, or omnivore, sometimes it’s nice to have a clean start in the morning. These vibrant treats do the trick, entirely without dairy. Roast the almonds in a dry pan, then place in a bowl and cover with 2 cups (470 ml) water and vanilla powder. Let the almonds rest in the fridge for four hours or overnight. After the resting time, drain and peel the skins off. Set aside.
Place all ingredients except for the puffed amaranth and coconut into a food processor and blend. You may have to stop and scrape the sides down several times to ensure that everything is well combined. If the mixture seems too thick, add water one tablespoon at a time. Once the mixture is smooth, add the puffed amaranth and shape it into 20 bliss balls or eggs. Roll each ball in the shredded coconut, chia seeds or matcha powder to coat and store in an airtight container. The balls will keep for one week.
3.5 oz. (100 g) almonds 1 tsp. vanilla powder Pinch of sea salt 1 tsp. ground cinnamon 1 tbsp. agave syrup or another sweetener (optional) 2 tbsp. almond butter, 1.7 oz. (50 g) cashews, 1.7 oz. (50 g) cacao powder, 4.5 oz. (125 g) pitted Medjool dates 2–3 tbsp. water, if needed 0.5 oz. (15 g) puffed amaranth, 1.7–2.8 oz. (50–80 g) desiccated coconut, chia seeds or matcha powder