Spring basket treats. {gf/df}

Holidays that involve food are always a challenge with allergy kids. Even with the wonderful abundance of (insert your allergen) free treats in stores, it is still a juggle when kids without allergies want things that the other cannot have. The same goes for the spring egg hunt type of activities. We cannot go to any public events, as they have every allergen known to man-kind in little plastic eggs or goodie bags. I like making spring baskets for the kids, which are pre-filled, so everyone gets what they like, and it is safe and not disappointing for the allergy kid. He isn't left out, doesn't have to give anything up after he finds it, and can safely eat everything he has in his basket.

​For groups or parties,  finding fun foods to add to a table can be a challenge. The chocolate spoons are fun and creative and look festive. You can make these with white chocolate or milk chocolate if you don't have allergies, but I make them using enjoy life vegan chips. For sprinkles, I use vegan sprinkles, coconut, colored sugar crystals, or anything else that is colorful and tasty. 

​Chocolate Dipped Spoons{GF, DF, NF}
 
Ingredients:
 
150 g/ 5 oz. chocolate chips  (For allergy friendly find organic vegan or carob chips sweetened with a natural sweetener. The packaging will say dairy free/nut free. I like Enjoy Life brand.)
 
6-8 tablespoons (or about double if teaspoons). If this is for your own family, you can just use your own tablespoons or teaspoons. If you are having guests, visit a thrift store for cute mismatched spoons or buy recycled plastic or bamboo disposables!
 
Toppings: Good toppings include unsweetened coconut flakes, vegan gluten-free sprinkles, chopped dried cherries, or even dried lavender buds. Pick the toppings that are allergy and/or age appropriate. For older teens or adults, try sprinkling things like Celtic sea salt, wasabi powder, or crushed raw cacao nibs.

Directions: 

1. Place your spoons in the freezer. Line a tray that will fit into your fridge or freezer with parchment paper.

2. Melt your chips in a double boiler or in a microwave safe bowl in the microwave.

3. Pull the spoons out of the freezer and when the chocolate is melted and smooth, dip each spoon quickly into the chocolate, fully coating the back and filling up the spoon. Place on the parchment paper lined pan, and sprinkle your topping of choice over the top. Working quickly, fill all of your spoons. 

4. Place the tray in the fridge and chill until hard. You can easily double or triple the recipe, but it is easier to work in small batches, so make a set, chill, and repeat.
 
Once the spoons are chilled it is time to wrap them!
 
Have cellophane covers ready for the chocolate spoons. You can find various sizes of lollipop covers at your local hobby or baking wares shop. Insert the chilled chocolate spoons into the bags, tie off with a cute ribbon or string, and put a flower sticker right over the center.
 
The chocolate will not melt easily after it sets, but it should stay chilled until the party if you are heading outside or into the sunshine.
 
To eat pop that spoon into your mouth like a lollipop or stir into a hot cocoa!

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Presentation:

There are a few fun ways to hold the spoons. You can stick the spoons into a little pot of catgrass or wheatgrass to look like flowers blooming in a field. 

​You can also put some floral foam in the bottom of a basket and cover with green shredded raffia or the easter basket "grass" you can find at stores, and push the spoons through it into the foam below, and they look like flowers blooming!

You can use your basket full of spoons right on your holiday or party table and kids can pluck the flower they want. Or, put the spoons into each persons basket like flowers and then add eggs and safe treats all around to look like a spring lawn ready for the hunt.

Having an allergy friendly holiday doesn’t have to mean going without. With some planning and creativity everyone can have something delicious,  festive, and fun. 

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This recipe originally appeared in the Spring 2014 issue of Tend Magazine.