If you’ve recently quit sugar, you might be dreaded the upcoming Easter celebrations and all the chocolates, cakes and biscuits that come with it – and if you’ve got kids, you’re likely feeling nervous about the hyperactivity and sugar crashes that follow the annual easter egg hunt! Fear not – we’ve got just the solution. These 3 recipes will have all your bases covered these holidays, and what they lack in sugar, they make up for in taste.

We know there's no shortage in reasons to avoid the annual sugar overdose that is Easter – from the blood-sugar crashes to the mood swings, headaches and increased risk for disease – but there's no need to miss out on all the fun. We're here to show you how you can pull of a celebration to remember; even the kids will love these recipes. Let's dive in!

Sugar-Free Easter Eggs

Just because you’ve quit sugar, doesn’t mean you and your family can’t enjoy a fun easter egg hunt! These delicious eggs come without the usual sugar crash, and instead pack a good dose of nutrients. The best part? They taste even better than their sugary counterparts! This IQS recipe comes straight from food extraordinaire Sami Bloom. Check out the full recipe HEREwith all the details and extras you’ll want to see.

Ingredients:

White chocolate egg:

• 1/2 cup cashews
• 1/2 cup desiccated coconut
• 1/4 cup almond meal
• 1/4 cup cacao butter
• 2-3 tablespoons coconut milk
• 1 tablespoon stevia powder
• 1 teaspoon vanilla extract or one scraped vanilla bean
• pinch of sea salt

Dark chocolate egg:

• 1/2 cup walnuts
• 1/2 cup desiccated coconut
• 1/4 cup almond meal
• 1/4 cup cacao butter
• 2-3 tablespoons coconut milk
• 2 tablespoons raw cacao powder
• 1 1/2 tablespoon stevia powder
• 1 teaspoon vanilla extract or one scraped vanilla bean

Method:

1. Add all ingredients into a food processor or high-powdered blender.
2. Take approximately two tablespoons of mixture and roll into egg-sized balls.
3. Cover in your favourite fun toppings like cacao nibs, chopped nuts, desiccated coconut, cacao powder, flax or chia seeds.

Hot Cross Bun Cookies

It’s not just about the choccies, the hot cross bun has earned a well-deserved place on the mantel of beloved Easter foods. We’re sharing an IQS favourite with a little spin on tradition – these hot cross bun cookies crafted by Meg Yonson have all the flavour and aroma of your classic bun, with the nostalgic joy of cookies! Get the full recipe HERE.

Hot Cross Bun Cookies

• 1 cup coconut flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon mixed spice
• zest of one orange
• pinch of sea salt
• 1/2 cup cashew butter
• 2 tablespoons grass-fed butter
• 2 tablespoons rice malt syrup
• 1/2 teaspoon vanilla extract
• 3 large eggs

Cashew crosses

• 1/2 cup cashews soaked in water for 2 hours, drained
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil
• 1 tablespoon rice malt syrup
• pinch of sea salt

Method:

1. Combine coconut flour, baking powder, spices, sea salt in a mixing bowl.
2. Heat the cashew butter, butter, rice malt syrup, vanilla extract and orange zest in a small saucepan until melted and combined. Add into dry ingredients with whisked eggs and combine until you form a soft dough. Mould the dough with your hands into a ball and place in the fridge for 15 minutes.
3. Preheat the oven to 160 degrees Celsius and line a baking tray with baking paper
4. Remove from fridge and roll mixture between two baking sheets to about 1/2 cm in thickness. Using a cooking cutter (we used a jar lid!) cut small cookies from the dough and place them on the lined baking tray. You may need to cook in two batches. Place in the oven and cook for 10 minutes. Once cooked, remove and allow to cool.
5. To make cashew crosses, combine all ingredients with 1/4 cup of water in a blender and blitz until smooth, you may need to add extra water to make a smooth paste. Place into the fridge or freezer to slightly harden for 15 minutes.
6. Spoon into a piping bag (or zip lock bag with the end trimmed) and squeeze mixture out into crosses. Eat immediately or store in a sealed container for up to 3 days.

Hot Cross Bun Muffins

These muffins are the best way to start your Easter morning – and there’s nothing like waking up to the wafting smell of baked goods! These muffins are as good for your taste buds as they are for your gut. Get the full recipe HERE.

Ingredients: 

• 50 g coconut oil or butter, melted, plus extra for greasing
• 1 1⁄2 cups almond meal
• 1⁄4 cup arrowroot
• 1 1⁄2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon Pumpkin Spice Mix or 3⁄4 teaspoon ground cinnamon and 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• pinch of sea salt
• 1⁄4 cup chopped pecans
• 50 g dark (85–90% cocoa) chocolate, roughly chopped
• zest of 1 orange
• 1 teaspoon vanilla extract
• 1 tablespoon rice malt syrup
• 3 free-range eggs
• 1⁄4 cup gluten-free plain flour (regular plain and spelt are fine too 

Method:

1. Preheat the oven to 180°C and grease a 8 holes of a muffin tray.
2. Place the almond meal, arrowroot, baking powder, spices, salt, pecans, chocolate and orange zest in a mixing bowl and stir until combined.
3. In a separate bowl, lightly whisk the melted butter or coconut oil, vanilla, rice malt syrup and eggs. Pour the wet ingredients into the dry ingredients and mix until smooth. Spoon the mixture evenly into the muffin holes.
4. Whisk the flour with 2–3 tablespoons of water to make a thick paste.
5. Spoon the mixture into a piping bag (or a zip-lock bag with one corner snipped), and squeeze onto each muffin to make a cross. Bake for 15 minutes, or until brown on the top. Cool for a minute or so, then slice open and serve with a dollop of butter.

Keen for more delicious recipes and all the best tips and tricks to fight of sugar cravings? We’ve got you covered. We're here to help. Join us for the 8-Week Program where we’ll be quitting sugar and turning our health dreams into a reality. When you sign up with us, you’ll have access to clear-cut meal plans, community support and exclusive access to our sugar-free content. Here’s what’s on offer:

1. 8 weeks of meal plans and shopping lists.
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