Easter Fruit Platter

 

Prep time: 40 minutes 

Serves: 6 or more 

 

Banana Sheep and Bunnies 

3 bananas, peeled (for 3 sheep) 

~200g vegan white chocolate 

1 tablespoon coconut or vegetable oil, of choice 

~1/4 cup puffed millet or mini vegan marshmallows 

~1/4 cup desiccated coconut (for  3 bunnies) 

3 vegan marshmallows (for 3 bunnies) 

~20g vegan dark or mylk chocolate 

Mini vegan chocolate chips (optional) 

Chocolate sprinkles (optional) 
3 teaspoons sugar  

Pinch of beetroot powder or pink food colouring, to colour 

 

Grape Chocolate Easter Eggs 

1 cup grapes of choice 

200g vegan dark or mylk chocolate 

1 tablespoon coconut or vegetable oil, of choice 

½ cup sprinkles, desiccated coconut or cocoa powder 

 

Strawberry Carrots 

200g vegan white chocolate 

Orange food colouring, as needed 

 

You will need 

Toothpicks 

Paddle pop sticks 

A few plates, bowls and forks 

Baking trays 

Baking paper 

 

Making the ‘banana sheep’ and ‘bunnies’ 

  1. Cut the bananas in half widthways. Insert a paddle pop stick into each banana (in the cut side) 
  2. Separately melt the white and/or other chocolate over a double boiler. Add the oil and mix until combined. 
  3. Prepare your decorating station and place the puffed millet, marshmallows and/or coconut on separate plates. 
  4. Dip the bananas in the melted white chocolate, allowing any excess to drip off. 
  5. For the ‘bunnies’: Arrange the mini chocolate chips and sprinkles on the bananas to form eyes and a mouth. 
  6. Sprinkle the puffed millet, marshmallows and/or coconut on the bananas, as desired. 
  7. For the ‘sheep’: draw a smiley face on the bananas (or use remaining chocolate chips to make a smiley face). 
  8. For the ‘bunnies’: In a small bowl, mix together the sugar and beetroot powder (or food colouring) to make a pink-coloured sugar. Cut the marshmallows into half diagonally and dip their sticky sides into the sugar. Insert a toothpick in each bunny ear and insert into your bananas of choice. 
  9. Allow the bananas to set in the fridge until needed. 

 

Making the ‘grape chocolate Easter eggs’: 

  1. Wash and thoroughly dry all the grapes. 
  2. Melt the dark or mylk chocolate over a double boiler. Add the oil and mix until combined. 
  3. Add the sprinkles or choice of decorations to a shallow bowl. 
  4. When the chocolate has slightly cooled, dip a grape in the melted chocolate. Using a fork, allow the excess chocolate to drip off then transfer the grape to the sprinkles (or choice of decoration). 
  5. Carefully toss your chocolate-covered grape in the sprinles. Use another fork to transfer the decorated grape to a baking tray. Repeat for the remaining grapes. 
  6. Chill the grapes in the fridge for 10 minutes or until the chocolate is set. 

 

Making the ‘strawberry carrots’: 

  1. Line a baking tray with paper.  
  2. Wash and thoroughly dry all the strawberries. 
  3. Melt the white chocolate over a double boiler. Add the oil and food colouring. Mix until combined. 
  4. When the chocolate has slightly cooled, dip a strawberry at a time in the chocolate. Allow the excess chocolate to drip off. 
  5. Place the chocolate covered strawberries on your lined baking tray. 
  6. While the chocolate is still melted, use a fork or spoon to drizzle excess chocolate on the strawberries. 
  7. Chill the strawberries in the fridge until the chocolate is set. 

This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!