Edible Double Choc Chip & Oat Easter Baskets




Easter is coming, Easter is COMING!! I totally forgot is was so soon. Thankfully I have these Double Choc Chip & Oat Easter Baskets for you! Actually I knew Easter would be coming sometime in April but little did I realise it literally is around the corner. Like in just over a week. Gah. I don't look at the calender that much and if someone was to ask what the date was I would be totally stumped. Yeah first world problem I know. I feel like being a stay at home mum makes me lose a little bit of a grip on reality. The days turn into weeks and I have no idea where we are up to in the month. I am thankful for the important events planned throughout the months such as birthdays, weddings and EASTER! It gives me a chance to plant my feet back on the ground and get a grip on where we are up to in the year. So if you are like me and have totally not planned for Easter than I have a great little recipe and gift idea for you today.




I sat down to think what I would want given to my kids as a gift if someone was to do that. I don't want them filled up with lots of sugary treats as that what seems to happen around this time of year. Let's put together something nice that won't make the parents cringe at the sugar high you have just presented their kid. These little edible Double Choc Chip & Oat Easter baskets make just the perfect gift. Full of goodness, low on the sugar scale and taste pretty darn good. I may of had a little nibble!! These can totally be made dairy free by using dairy free choc chips found at your local supermarket.

Let your imagination go wild with ideas here with what to fill them up with. I just walked into my local $2 shop and walked the aisle of the Easter section and came up with some cute little things to stuff in my edible baskets.  Whatever fits the child's age really that you will be giving to.
I found some cute Easter stamps, a foam stamp and ink pad set and these OH SO cute little chick nests.



Now dare I say these would also make great gifts for adults stuffed with goodies and wrapped in cellophane. Why not pop some choc covered raisons, a gift voucher or even some sweet or spiced nuts into the baskets. Again let your imagination go wild. Another great idea for these edible baskets is to serve them to your kids filled with milk. I probably would suggest doing this outside as they could turn into a soggy mess after a while. Let the kids have some fun and drink milk and eat cookies all at once! Make an adult version with Bailey's Irish Cream. Just don't get it mixed up with the milk for the kids. Eek.







These should freeze really well and can be made a week in advance and kept in an airtight container in the fridge. Just leave them out overnight to defrost before stuffing and wrapping in cellophane. If you just so happen to make a batch of these I would love to see them. Share them over on The Whimsical Wife's Facebook page or Tag me over on Instagram.

Oh and these make AWESOME cookies if you don't feel like being fussy and making them into these little baskets. They go down quite nice with a glass of milk!!!



Double Choc Chip & Oat Easter Baskets
Prep Time: 15 min
Cook Time: 12-15 min
Makes: 9 Baskets

Ingredients:
  • 150g rolled oats
  • 175g plain wholemeal flour
  • 1/4 teaspoon salt
  • 1/3 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla essence
  • 1 egg, lightly beaten
  • 1/3 cup dark chocolate chips
Instructions:

  1. Preheat oven to 160 degrees C (Fan bake). Spray a 12 cup muffin pan with olive oil and set aside.
  2. In a large bowl add the oats, flour, salt, cocoa and baking powder. Give it a little stir to incorporate all the dry ingredients.
  3. In a small jug lightly beat the egg, add in the cooled coconut oil, vanilla and maple syrup.
  4. Slowly pour the wet ingredients into the dry ingredients. Add in the choc chips and stir to thoroughly combine all the ingredients to form a soft kind of dough.
  5. Take two tablespoons or so of the dough place it into the bottom of one of the muffin holes.
  6. Using your fingers gently massage and spread the dough evenly up the sides of the pan. You want the baskets to be about a 1cm thickness. Continue with the rest of the dough until it is all used up.
  7. Place the dough filled muffin pan into the oven and bake for 12-14 minutes.
  8. Remove the pan from the oven and let the cooked baskets sit for 2-3 minutes before trying to remove. I found simply giving them a little turn in the muffin hole helps loosen them to remove. Gently remove with a offset spatula or knife.
  9. Place onto a cooling rack to completely cool.
Cooks Notes

  • These can be kept for up to a week in an air tight container.
  • The baskets can also be frozen for up to 3 months.
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