Recipes, Sweet Treats

6 Guilt-Free Treats this Easter

Easter is upon us. Sorry to be the bearer of bad news, but that also means an abundance of chocolate and hot cross buns.

I personally avoid these sugar, pasteurised dairy and wheat based offerings, but I’m not going to lie… I have to really flex my will power muscle to keep them off my plate. If the unhealthy sweets are right there in front of me, they sure are hard to refuse.

Instead I prefer to take control and be prepared to say no to the devilish deserts, by whipping up some simple, healthy and tasty alternatives. There is no missing out on treats, so staying healthy through the Easter break is a breeze.

These chocolate based treats are 6 of my favourite alternatives to conventional chocolate:

Chocolate Delights

  • ½ cup almonds, activated and chopped
  • ¼ cup walnuts, activated and chopped
  • ¼ cup tahini (hulled)
  • 2 tbsp rice malt syrup
  • 1 tbsp cacao powder
  • ¼ tsp vanilla
  • ¼ cup shredded coconut

Method:

  • Add all ingredients together except for the coconut, into a food processor.
  • Blend until well mixed.
  • Place coconut onto a plate and remove a teaspoon of the almond mixture.
  • Roll the mixture into into small balls and then roll in the coconut to coat.
  • Place onto a plate to serve, or put in the freezer for a treat later on.
  • Enjoy!

Brownies

Base
2 cups walnuts
1 cup dates, pitted and chopped or 1 cup goji berries
1/2 cup raw cacao powder
Pinch Himalayan salt
Icing
½ cup coconut oil
½ cup cacao powder
2 tbsp rice malt syrup

Method

  • Process the nuts in a food processor until finely ground. Add cacao powder, salt and process again. Add the dates or goji berries through the top of the processor while it is still processing. 
  • Press the base mixture firmly into the bottom of a baking dish/ tray firmly and evenly throughout the bottom of the tin. Set aside. 
  • If your coconut oil is a hard substance (in cold weather it will be hard but will turn into an oil when it is heated), add ½ cup into a bowl and place this in another bowl of hot water.
  • Allow it to melt and add into the food processor with the remaining cacao powder and rice malt syrup. Pour over the brownie base and let it set in the freezer for 1 hour.
  • Cut into small squares with a knife warmed in warm water.
  • Enjoy and keep any left overs in the freezer for later on

Choc Chip Cookies

  • 1/2 cup dates
  • 1/4 cup cacao nibs
  • 1/2 cup cashews or macadamias
  • 1/4 tsp salt
  • 1/2 cup desiccated coconut
  • 1/4 cup coconut oil
  • 1/4 cup coconut flour
  • 2/4 cup cup tahini (hulled)
  • 1/4 cup nut butter
  • 1/4 cup rice malt syrup
  • 1/2 tsp vanilla

Method:

  • Blend nuts and dates in a food processor, until nuts are chopped and add mix to a bowl.
  • Mix in coconut oil (if hard, heat until runny), rice malt syrup, nut butter, tahini, vanilla and salt.
  • Sift in coconut flour and coconut.
  • Mix in cacao nibs.
  • Drop spoon-size mounds 3cm apart on a greased (use butter for greasing) biscuit tray and bake on 180 degrees C for 10-12 mins, or until golden brown. 
  • Remove from tray immediately and cool. Once cooled, the biscuits will harden.
  • Enjoy!

Cashew Delights

  • 1/4 cup activated cashews
  • 2 tbsp coconut oil (melted)
  • 2 tbsp grated cacao butter (melted)
  • 1 tsp rice malt syrup
  • 1 tbsp cacao powder

Method

  • Process all in a high speed blender or food processor for 30 seconds and pour into small moulds. Freeze until set.
  • Enjoy!

Chocolate Nut Fudge

  • 1/2 cup of blanched almonds or cashews
  • 1/2 cup shredded coconut
  • 3/4 raw cacao powder
  • 1/2 cup macadamia nuts
  • 1 cup unrefined coconut oil
  • 1 cup rice malt syrup
  • 1 tsp vanilla extract

Method:

  • Line a shallow tin or baking dish with baking paper.
  • Process the nuts in a food processor a few times to break up. Add the rest of the ingredients and process until all the nuts are finely chopped and the mixture has started to come together.
  • Spoon into a lined tin or baking dish and flatten out mixture.
  • Top with another sheet of baking paper.
  • Freeze for up to 1-2 hours.

Healthy Chocolate

You can find my chocolate recipe and my top tips for a healthy Easter here. I love making little chocolates from this recipe to give to my nieces and nephew as an Easter gift 🙂

So now its your turn! Get prepared and try out my favourite chocolate based treats. Stock your fridge and freezer with these delicious but guilt-free options and avoid being tempted when the Easter eggs are thrown around this Easter.

More of my delightful (but healthy) treats found in my Vibrant Woman Challenge. 

Let me know how you go with these recipe below!

Health & Happiness,

Kasey x

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Get To Know Me

Kasey Willson ND

Hi there,
I’m Kasey, an Adelaide based Naturopath & Nutritionist, Author of Balanced, The Natural Way To healthy Hormones. You may have also seen me out and about speaking at health events.
My mission is to nourish you with food inspiration, empowering health information and lifestyle support for creating balanced hormones, thriving digestion and vibrant energy levels!

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