Sugar-free Easter Recipes

DIY Easter chocolate

Those who know me know that I have an incredibly sweet tooth and LOVE chocolate. From age 5 I’d eat so much in one go that I’d give myself a migraine… needless to say by age 6 chocolate was banned from the house aside from Easter time. Easter became more exciting than Christmas for me.

Now a lot older and somewhat wiser I can have my chocolate and eat it to. I just do chocolate differently now. Chocolate is not necessarily the evil in the equation when it comes to nutritional value – it is the refined sugar content, when you take this out and by adding a few touches of wholefood goodness you’re left with something delicious and guilt-free. Below are some my favourite recipes that I’ve made before using cacao, or raw chocolate powder. All the recipes are sugar-free and taste AMAZING. Cacao is packed full of antioxidants and is believed to support cardiovascular health. Adding goji berries, seeds, nuts and C Coconut Water also provides extra nourishment.

Raw Cacoa Energy Balls

  • ½ cup sesame seeds
  • ¼ cup sunflower seeds
  • ½ cup almond flour
  • ½ cup organic coconut oil
  • 3T C Coconut Water
  • 2T stevia powder
  • 2T cacao powder
  • 2T cacao nibs

Grind sesame seeds, sunflower seeds, pumpkin seeds and cacao nibs in a pestel and mortor. Add cacao powder, stevia powder, almond flour, coconut water and coconut oil. Mix together, roll into balls. Refrigerate for 1 hour and voila! Easy.

Sugar-free Chocolate

  • ½ cup organic coconut oil
  • ½ cup goji berries
  • ¼ cup cacao powder
  • 1T stevia powder
  • 2 drops vanilla extract
  • Pinch of sea salt

Place all ingredients in a small pot and gently heat at a low temperature until coconut oil has just melted through.  Stir, and pour into a baking paper lined cake pan. Freeze until solid (about 20-30 minutes). Break apart and enjoy.  Store in the refrigerator or freezer.

Chocolate Coconut Mousse

  • 400g organic coconut milk
  • 1/3 cup cacao powder
  • 1 cup (tightly packed) soft dried dates (18 in this case)
  • 2 drops vanilla extract

Refrigerate the can of coconut milk overnight to solidify and separate. Carefully turn it upside down, open and discard the transparent liquid (or reserve it to add in a smoothie). Pit, peel skin off and halve the dates (if they are not soft, place them for a few minutes in warm water until they start to soften, then drain and chop). Place them in a tall jug, add 2T coconut milk and blend with a stick blender on high. Add remaining coconut milk, vanilla extract and cacao powder. Refrigerate for 2 hours. Serve.

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About the author
New Zealand based Nature Bee was born in 1997 when Jeff and Ben Cook joined forces. The father / son team discovered a special process developed by Canterbury University, still considered to be ground breaking today, that unlocks the nutrients of bee pollen, making it far more digestible than normal bee pollen. This proprietary process was later to be named the ‘potentiation process' and is continually used only by Nature Bee on their New Zealand bee pollen. Nature Bee is now available in almost every country in the world.

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