Easter Time & Marshmellow Bunny Recipe

Ask any child what Easter means to them and they will say chocolate. Sure they know the religious story that is Easter, but to them it is all about the chocolate.

It is one time of the year that we all let our diets go a little and indulge in those chocolate treats. Most of us eat chocolate and think of our waistlines but for many eczema sufferers it is an indulgence they just can’t afford.

Dairy products, including chocolate, are a common cause of food allergy, which may trigger an eczema flare up. Avoiding chocolate is therefore a must for many. But how can you ask a child to go without chocolate at Easter time.

The secret is to find other treats. Carob chocolate is dairy free and is therefore a safe substitute to chocolate. Marshmallow bunnies are also a popular alternative. (I have included a marshmallow bunny recipe at the end of this article – give them a try this weekend).

If you decide to give your child a little chocolate knowing it will probably cause an eczema flare up be prepared.

  • Be extra diligent with moisturizing the skin, even before they have the chocolate.
  • Have plenty of cream on hand ready to treat the eczema at the first signs of a break out.
  • Keep their fluids up so they are well hydrated. This will also help to moisten the skin.
  • Give the chocolate as a treat after meals. They will eat less if they are not hungry when they start eating it (or that is the plan anyway).

Marshmallow Bunny Recipe:

This is a special treat for the children. It takes about 25 minutes to prepare and a further 20 minutes to cook. It will make 1 large marshmallow bunny or 32 bite size pieces of marshmallow. Alternatively you can pour the marshmallow mix into several smaller bunny or egg moulds.


  • 4 tablespoons gelatine
  • 1 cup cold water
  • 4 cups sugar
  • 2 cups boiling water
  • 1 cup pure icing sugar
  • ½ cup cornflour


  • 1. Sprinkle gelatine over cold water. This will swell the gelatine and ensure even distribution.
  • 2. Place sugar and boiling water in large pan. Stir over low heat until sugar is dissolved.
  • 3. Add gelatine mixture. Stir until well combined.
  • 4. Boil steadily for 15 minutes. Let cool until lukewarm.
  • 5. Pour mixture into large bowl of electric mixer. Beat on high speed until white and thick.
  • 6. Pour into a wet bunny shaped cake tin or 2 wet 20cm square deep cake tins. Refrigerate until set.
  • 7. Remove from tin and toss in combined sifted icing sugar and cornflour.
  • 8. To make squares cut marshmallow into squares before removing from the pan using large wet knife.
  • 9. Coat each square in icing sugar and cornflour ensuring each square is well coated to avoid sticking together.
  • 10. Store marshmallow bunny on waxed paper. The marshmallow squares can be stored in layers if separated by waxed paper.

Fun Tip:

The marshmallow squares can be individually wrapped and used for an Easter treasure hunt.

Mel Sinclair, RN