Easter is a time for celebration, family gatherings, and delicious treats – but it doesn't have to be synonymous with blood-sugar spikes! With a bit of creativity, you can enjoy an Easter egg hunt and a table full of fun treats! We’ll show you how. 

As Easter approaches, many of us look forward to the joyous festivities that come with the holiday – from egg hunts to feasts shared with loved ones. But what if we told you that you could embrace the spirit of Easter without compromising your wellness journey? That's right – this year, let's reimagine Easter as an occasion where fun and health go hand in hand. Gone are the days of feeling guilty about enjoying Easter goodies. It's time to discover a new way of celebrating – one that prioritises nourishing our bodies while still savouring the flavours and traditions of the holiday. So, whether you're planning a festive gathering or simply looking for ways to up your easter hunt game, join us as we embark on a journey to wholesome indulgence. Here are some healthy alternatives to traditional Easter treats that are as nourishing as they are delightful:

Marshmallow Chocolate Cups

Do your kids love Reese’s cups? We’ve got the perfect healthy alternative to make their easter egg hunt a blast. Find the full recipe HERE.

Ingredients:

• Basic Raw Chocolate
• 1/2 cup cacao butter
• 60ml coconut oil
• 1/3 cup raw cacao powder
• 8 drops liquid stevia
• Marshmallow Filling
• 1 tablespoon gelatin powder
• 150ml coconut milk, full-fat
• 1/2 teaspoon pure vanilla extract
• 3 drops liquid stevia

Directions:

1. For the Basic Raw Chocolate, place all of the ingredients and a pinch of sea salt into a saucepan and simmer over a low heat. Melt until smooth. Remove from the heat and pour into silicone moulds or mini cupcake cases until 1/3 full. Refrigerate and allow to set for 30 minutes.
2. To make the Marshmallow Filling, dissolve the gelatin in 1/4 cup of cold water and let it sit for 5 minutes to become gel-like. Heat the coconut milk, vanilla, stevia and a pinch of sea salt in a saucepan over a medium heat until almost boiling. Remove from the heat and stir in the gelatin until well-combined.
3. Remove the Basic Raw Chocolate from the fridge and pour 1 teaspoon of Marshmallow Filling into each mould. Return to the fridge for 30 minutes.
4. Pour the remaining Basic Raw Chocolate on top of the Marshmallow Filling and place the moulds back into the fridge for 1 hour or until set. 

Healthy Chocolate Scrolls

These scrolls are the perfect treat to accompany your Hot Cross Buns on the table! Find the full recipe HERE.

 

Ingredients: 

• For the dough:
• 2 ¾ cups all-purpose flour (or a combination of all-purpose and whole wheat flour)
• ¼ cup unsweetened cocoa powder
• 1 tablespoon instant yeast
• ¼ cup rice malt syrup
• ½ teaspoon salt
• 1 cup lukewarm milk (or plant-based milk)
• ¼ cup unsalted butter, melted
• For the filling:
• ¼ cup unsweetened cocoa powder
• 1 tablespoon rice malt syrup
• 2 tablespoons unsalted butter, softened
• For the glaze:
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoons rice malt syrup
• 2 tablespoons milk (or plant-based milk)

Directions:

1. In a large mixing bowl, combine the flour, cocoa powder, instant yeast, rice malt syrup, and salt. Gradually add the lukewarm milk and melted butter to the dry ingredients, mixing until a soft dough forms.
2. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough becomes smooth and elastic.
3. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour, or until it doubles in size.
4. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Once the dough has risen, punch it down to release any air bubbles. Roll out the dough on a floured surface into a rectangle about ¼ inch thick.
5. In a small bowl, mix together the cocoa powder, rice malt syrup, and softened butter to form a smooth paste for the filling.
6. Spread the filling evenly over the rolled-out dough, leaving a small border around the edges. Starting from one of the longer sides, tightly roll up the dough into a log shape.
7. Using a sharp knife, slice the log into approximately 1-inch thick scrolls.
8. Place the scrolls on the prepared baking sheet, leaving some space between each scroll.
9. Bake in the preheated oven for about 20-25 minutes, or until the scrolls are golden brown and cooked through.
10. While the scrolls are baking, prepare the glaze by whisking together the cocoa powder, rice malt syrup, and milk until smooth.
11. Once the scrolls are out of the oven, drizzle the glaze over the warm scrolls.
12. Allow the scrolls to cool slightly before serving.

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 HERE with 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.

Hazelnut Chocolate Bombs

These chocolatey snacks are the perfect addition to your easter egg hunt – they also double as a delicious treat for the table! Find the full recipe HERE.

 

Ingredients:

Shell

• 4 cups hazelnuts
• 200g dark (85% cocoa) chocolate

Filling

• 1 cup hazelnuts
• 1/4 cup coconut oil
• 1/4 cup rice malt syrup
• 1–2 tablespoons coconut milk
• 1/4 cup raw cacao powder
• 1 teaspoon vanilla powder or extract, optional

Directions:

1. Preheat oven to 180 ̊C/350 ̊F/Gas Mark 4. Place all hazelnuts (including ones for filling) on an oven tray. Cook for 8–10 minutes until roasted and skins are beginning to fall off. Cool slightly. Rub skins off using a tea towel.
2. Place one cup of hazelnuts and remaining filling ingredients in a food processor. Process until smooth.
3. Refrigerate for 30 minutes. Meanwhile place half of the remaining hazelnuts in a food processor and process until finely chopped. Place on a plate.
4. Roll filling mixture into balls and insert a whole hazelnut inside each ball working quickly so they don’t melt. Place back in refrigerator for 1 hour.
5. Simmer some water in a saucepan on the stove top. Place a heatproof bowl on top and gently melt the chocolate (or melt chocolate in the microwave).
6. Dip refrigerated balls into melted chocolate to coat, then sprinkle with chopped hazelnuts and place back in refrigerator on a tray lined with baking paper. Allow to set in the fridge for at least 2 hours.

Miso + Walnut Slow Bros

These brownies are so easy to make and satisfy all of those easter cravings for chocolate! Find the full recipe HERE.

Ingredients:

• Coconut oil, butter or ghee, for greasing
• 1 1⁄2 cups almond meal
• 1⁄2 cup raw cacao powder
• 1 teaspoon baking powder
• 1⁄2 teaspoon sea salt
• 1⁄2 cup unsalted butter, melted
• 1⁄3 cup rice malt syrup
• 2 tablespoons red miso paste
• 3 free-range eggs
• 1⁄2 cup chopped walnuts
• 80g dark (85–90% cocoa) chocolate, chopped into small, even chunks
• full-fat organic plain yoghurt or cream, to serve

Directions:

1. Grease the slow-cooker insert and line it with baking paper so it reaches halfway up the side.
2. In a large bowl combine the almond meal, cacao powder, baking powder and salt.
3. In a separate bowl whisk together the melted butter or oil, rice malt syrup and miso paste. Add the eggs and continue whisking until the mixture is well combined.
4. Pour the butter and syrup mixture into the dry ingredients and mix thoroughly. Stir through the walnuts and the chocolate chunks. Pour the batter into the lined slow-cooker insert. Cover and cook on low for 2 1⁄2 hours or 1 1⁄2 hours on high, or until the outside of the mixture is firm and the centre is no longer liquid. Remove the lid and continue cooking for a further 30 minutes or until the centre cooks through.
5. Once cooked, switch off the slow cooker and leave the cooked mixture to rest for 10–15 minutes. Carefully remove from the slow cooker by grabbing the edges of the baking paper and gently lifting out. Allow to cool completely before slicing. Store the brownies on the baking paper in a sealed container for 3–4 days or freeze for up to 4 months.

Need a few more ideas?

Try some of the following tasty snacks the kids will love!

Fruit and Yogurt Parfait Easter Eggs: Swap out sugary chocolates for fruit and yogurt parfait Easter eggs. Hollow out colourful plastic eggs and layer them with Greek yogurt and a variety of fresh fruits such as berries, kiwi, and mango. Top it off with a sprinkle of granola or chopped nuts for added crunch. Not only are these treats visually appealing, but they're also packed with protein, vitamins, and fibre.

Veggie Crudité and Hummus Platter: Create a vibrant Easter-themed veggie crudité and hummus platter that's as nutritious as it is beautiful. Arrange an assortment of colourful vegetables like carrots, cucumbers, bell peppers, and cherry tomatoes in the shape of an Easter egg on a large serving platter. Surround it with bowls of homemade hummus or Greek yogurt dip for a healthy and satisfying snack that's perfect for sharing.

Quinoa-stuffed Capsicum: Elevate your Easter dinner with quinoa-stuffed capsicums that are both delicious and nutritious. Cook quinoa according to package instructions and mix it with sautéed vegetables, herbs, and spices of your choice. Stuff the mixture into halved bell peppers and bake until the peppers are tender. Serve alongside a fresh salad for a colourful and wholesome meal that everyone will love.

Dark Chocolate-Dipped Fruit: Indulge your sweet tooth with dark chocolate-dipped fruit as a healthier alternative to traditional Easter chocolates. Choose a variety of fruits such as strawberries, bananas, and pineapple, and dip them in melted dark chocolate. Place them on a parchment-lined baking sheet and allow the chocolate to set in the refrigerator. Dark chocolate is rich in antioxidants and lower in sugar compared to milk chocolate, making it a guilt-free treat.

Coconut Flour Carrot Cake: Satisfy your craving for Easter dessert with a healthier twist on classic carrot cake made with coconut flour. Coconut flour is gluten-free and lower in carbohydrates, making it a nutritious alternative to traditional flour. Sweetened with natural sweeteners like maple syrup or honey and loaded with shredded carrots, nuts, and warm spices, this carrot cake is moist, flavourful, and perfect for celebrating without the guilt. 

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