In our new Chef Recipe Series we have teamed up with one of Ireland’s leading food stylists and cookbook author Sharon Hearne-Smith to bring you “Healthier Treats For Kids”.
In this recipe video series the focus will be on delicious treats that are refined sugar free, using natural sugars such as fruit to sweeten and using healthier alternatives. Check out this video for a step by step guide on how to make these delicious Raspberry & Coconut Eggs.They are packed full of good for you ingredients, making them ideal for the little ones. If making 24 smaller eggs, you will need a little extra coconut to coat. Besides melting the coconut oil, there is no cooking involved, making this an ideal and fun recipe to get kids involved in helping.
Over the coming weeks we will bring you easy child friendly recipe videos, that are easy to follow and super tasty without all the nasties! These are a much healthier alternative to some of the shop bought treats that are ladened with sugar and E numbers.
To follow the series subscribe to our YouTube channel here.
Raspberry and coconut eggs
Makes 12 (Or 24 mini eggs)
- 1 tablespoon coconut oil
- 25g dried apricots
- 175g fresh raspberries
- 75g rolled oats
- 25g ground almonds
- 50g desiccated coconut
- Line a tray with parchment paper and set aside.
- Melt the coconut oil in a small pan on the hob or bowl in the microwave and set aside.
- Place the apricots in a mini blender and blitz to a puree. Add 125g of the raspberries and blend again until smooth. Spoon this into a medium bowl and add the coconut oil, oats, ground almonds and half of the desiccated coconut. Mix everything together until well combined. Add the remaining 50g of rasberries and fold them through gently to lightly crush and combine.
- Using damp hands, form into 12 egg shapes (about 30g each), arranging them on the prepared tray as you go. Scatter the remaining 25g of desiccated coconut in a shallow dish and roll the eggs through one by one to evenly coat. Refrigerate for at least 30 minutes or until set.
- These will keep for up to 2 days layered between pieces of parchment paper in an airtight container in the fridge. They also freeze well.
TIP: Use other fruits like strawberries, kiwis and mango instead of raspberries, (mashing the remaining 50g with a fork before stirring through the mixture).
Getting to know Sharon:
Sharon Hearne-Smith is a food stylist and cookbook author. She has worked her magic with food in the media for 20 years in Ireland, the UK and the US. Her experience includes ghostwriting, recipe development and food styling for cookbooks and magazines and she has worked on over 30 cookery TV shows. Sharon has worked behind the scenes supporting top celebrity chefs including Jamie Oliver, James Martin, Gordon Ramsey, Lorraine Pascale, Donal Skehan, Rachel Allen and Neven Maguire.
In recent years, Sharon has written two of her own cookbooks, No Bake Baking and The No-Cook Cookbook, published by Quercus (London). She is a regular cook on RTE’s Today Show. Sharon is in her second year as ambassador for Supervalu’s ‘Get Ireland Cooking’ project where she helps encourage the nation to get cooking fresh, healthy and homecooked meals with a particular emphasis on encouraging kids to get involved.
Since becoming a Mum to Pearl (6) and Poppy (2), Sharon has become even more passionate about encouraging other parents to create healthy, wholesome food for their children. In this mini series with ‘I love cooking’, Sharon shares some of the healthier sweet recipes she treats her kids to.