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3 ways to use up left over Easter eggs

There’s a point after the Easter bunny has paid his annual visit when the unlikeliest food situation can occur, you actually can’t eat any more chocolate… But instead of letting it take up valuable fridge space, turn those chocolatey leftovers into a fabulous breakfast, lunch or dessert.


Chocolate-Covered-Orange-Pancakes-with-Chocolate-ChipsChocolate covered Orange Pancakes

Ingredients (Serves 1)

For the Pancakes

  • 100g whole wheat pastry flour (or oat flour)
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 60 ml orange juice
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • Toppings: 50g grated milk chocolate Easter egg

For the Chocolate Sauce

  • 75g milk chocolate Easter egg melted
  • 2 tablespoons water (or milk)
  • 3-4 drops orange essence


  1. Heat a non-stick skillet or griddle to medium heat and coat with cooking spray.
  2. In a medium-sized bowl, combine all the dry ingredients and stir with a wire whisk to break up any lumps.
  3. In a separate bowl, whisk together the remaining ingredients.
  4. Add wet to dry and stir until just combined.
  5. Spoon batter onto skillet surface, forming 3 small-medium pancakes (batter will be thick).
  6. Allow to cook 4-5 minutes on each side, flipping after edges start to crisp (batter will not bubble).
  7. While the cakes are cooking, prepare your chocolate sauce by mixing all ingredients and whisking until smooth and creamy.
  8. Transfer to a plate and top with chocolate sauce and grated chocolate.


Venison-casseroleSpiced braised venison with chilli & chocolate


  • 2 tbsp vegetable oil
  • 1½ kg diced stewing venison
  • 3 large carrots roughly chopped
  • 1 onion roughly chopped
  • 1 tbsp cumin seed
  • 1 tsp ground coriander
  • large pinch of chilli powder
  • small cinnamon stick
  • 1 red chilli, whole
  • 1 heaped tbsp plain flour
  • 500ml red wine
  • 300ml beef stock
  • 400g can chopped tomato
  • large thyme sprig
  • 2 bay leaves
  • 50g dark chocolate (more than 70% cocoa solids)


  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish and brown the meat in batches. Add the vegetables in the dish and brown lightly, then stir in the spices, chilli and flour, and cook for a few mins. Pour in the wine, stock and tomatoes, then add the herbs. Bring to a simmer.
  2. Cover with a lid and put in the oven for 1 hr 30 mins, then remove the lid and cook for a further 1 hr until the meat is really tender. Remove from the oven and leave to cool slightly, then stir in the chocolate and serve.


mini-easter-cheesecakesMini chocolate cheesecakes


  • 2 tablespoons boiling water
  • 2 teaspoons powdered gelatine
  • 6 plain chocolate biscuits (see note)
  • 20g butter, melted
  • 250g cream cheese, softened
  • 2 tablespoons caster sugar
  • 1/4 cup pure cream, lightly whipped
  • 50g milk chocolate, melted
  • 8 mini Easter eggs
  • Cocoa powder, for dusting


  1. Line 8 holes of a muffin pan with paper cases. Place boiling water in a heatproof jug. Sprinkle over gelatine. Using a fork, whisk to dissolve gelatine.
  2. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process to combine. Divide mixture between cases. Using the back of a teaspoon, press mixture into cases. Refrigerate for 10 minutes or until firm.
  3. Using an electric mixer, beat cream cheese and sugar in a bowl until smooth. Add gelatine mixture. Beat to combine. Fold in cream. Add melted chocolate. Gently fold mixture to create a swirled effect. Spoon into cases. Smooth surface.
  4. Push 1 Easter egg into the centre of each cheesecake. Cover. Refrigerate for 3 to 4 hours or until set.
  5. Remove cheesecakes from pan. Dust with cocoa. Serve.

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