5 healthy chocolate Easter recipes

Posted on Apr 18th, 2019

This year, why not skip the sugary, processed Easter eggs and try these healthy chocolate Easter recipes instead? They’re rich, decadent and packed with healthy ingredients the whole family will love. Compiled by Tammy Jacks

5 healthy chocolate Easter recipes

Looking for incredibly easy (and healthy) treats to whip up for the family this Easter? You’re in luck, because we have five healthy chocolate Easter recipes that aren’t only healthy, they’re also creamy, chocolatey and free from refined sugar.

In fact, we know they taste delicious because they’ve been tried-and-tested by wellness and fitness expert Lisa Raleigh, who happens to love baking and experimenting in her kitchen. Plus, she’s a mom herself and developed these recipes out of a need to offer her family a healthy alternative to sugary, processed sweets and chocolates.

ALSO SEE: Cute Easter cupcakes your toddler will love

These recipes are from Lisa’s latest Super Scoop recipe book as well as her Elimin8 programme and her upcoming My Body Back Programme – to be released this year.

Decadent chocolate hazelnut spread

This is delicious spread onto hot cross buns.

*Makes 12 buns

 Ingredients

  • 180g hazelnuts baked at 200°C for a few minutes (watch carefully so they don’t burn)
  • 20g raw cacao powder
  • 20g honey or maple syrup
  • 40ml coconut oil
  • Pinch of Himalayan rock salt

Method

  1. Place the cooled nuts in a food processor and process until a fine meal forms.
  2. Add the cacao and honey or syrup, then blend again.
  3. With the food processor still on, slowly add the oil until you reach the consistency you like most.

*From Lisa’s My Body Back Programme

Decadent chocolate hazelnut spread

ALSO SEE: This hot cross bunny chow is the most delicious Easter dessert ever

No-churn chocolate ice cream

*Serves 4-6

Ingredients

  • 2 cans coconut cream or full-fat coconut milk, chilled overnight (do not shake)
  • ⅔ cup cacao powder
  • 400g pitted dates, soaked in warm water for 10 minutes then drained
  • 1 tsp pure vanilla extract
  • ½ cup unsweetened almond or rice milk (you can also use cow’s milk)

Method

  1. Place a large mixing bowl in the freezer to chill for 10 minutes.
  2. Add dates to a food processor and process until small chunks form. Add a little hot water bit by bit to make a paste. Set aside.
  3. Keeping the cans upright, scoop the coconut cream out the cans and into the chilled mixing bowl. (You can keep the coconut water for other uses if you like – like blending into a smoothie!)
  4. Whip until creamy and smooth, then add cacoa powder, vanilla, milk and half of the date paste. Whip until fully mixed.
  5. Taste and adjust flavours as needed with cocoa powder and date paste.
  6. Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
  7. You can take this out in a couple of hours for a chilled mousse ice-cream. Freeze overnight for a firmer ice cream.
  8. Set out for at least 20 minutes prior to serving, and use a scoop warmed under hot water for a proper scoop.

*From Lisa’s Elimin8 Programme

No-churn chocolate ice cream

Double chocolate superfood cupcakes

*Makes 12 cupcakes

Ingredients

For the cupcakes:

  • 2 scoops Very Berry Super Scoop
  • ¼ cup cacoa
  • 1 tsp baking powder
  • 1 can chickpeas drained and rinsed
  • 3 eggs
  • ½ cup honey
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla essence
  • Optional: 1/3 cup carob nibs or dark chocolate chips

For the icing:

  • 1 scoop Very Berry Super Scoop
  • ⅓ cup cacoa
  • 1 small avocado, ripe
  • ½ medium banana
  • ⅓ cup honey
  • 1 tsp vanilla essence

Method

  1. Preheat the oven to 180°C and line a muffin tray with cupcake holders.
  2. Add all the ingredients except the carob nibs and chocolate chips (if using) to a blender or food processor and blend until a smooth mixture is formed. This should take 60 to 90 seconds.
  3. Fold in the carob nibs or chocolate chips if using.
  4. Spoon the mixture into the cupcake holders, making sure each cupcake holder isn’t more than ¾ full.
  5. Bake for 20 minutes.
  6. Allow the cupcakes to cool fully before icing.
  7. To make the icing, add all the ingredients to a food processor and blend until smooth and creamy. Spoon into a piping bag if you have one and pipe onto the cooled cupcakes. Otherwise, carefully smooth the icing over the cupcakes with a knife.

*From Lisa’s Super Scoop Recipe Book

Double chocolate superfood cupcakes

No-bake chocolate brownies

*Makes around 12 pieces

Ingredients

  • 1 ½ scoops Very Vanilla Super Scoop
  • ½ cup wholewheat flour
  • ½ cup brown rice flour
  • ½ cup cacoa or carob powder
  • ¾ cup coconut sugar
  • ½ tsp baking powder
  • ½ tsp bicarb
  • 1 banana, mashed
  • 1 medium-sized avocado, mashed
  • ¾ cup unsweetened almond milk, or milk of choice
  • Optional: 5 pitted dates, chopped and 3 tbsp carob nibs

Method

  1. Preheat the oven to 180°C and spray a square tray with cooking spray. Set aside.
  2. Add the banana, avocado, milk, and coconut sugar to a blender and blend until smooth and creamy.
  3. Add the Super Scoop, flours, cacoa, baking powder, and bicarb to a bowl and mix.
  4. Add the wet avocado mixture and fold together.
  5. Stir in the chopped dates if using.
  6. Pour batter into prepared tray and top with a sprinkle of carob nibs if using.
  7. Bake for 20 to 25 minutes.

*From Lisa’s Super Scoop Recipe Book

no bake choc brownies

ALSO SEE: The best Easter chocolate brownies

Superfood Chocolate Bark

Ingredients

  • ½ cup coconut oil
  • ⅓cup honey, maple syrup, xylitol syrup or agave
  • 1 tsp vanilla essence
  • Pinch salt
  • 2 scoops Very Berry Super Scoop
  • ¾ cup cocoa
  • Optional: dried fruit, coconut, nuts, chia seeds or fresh fruit

Method

  1. Line a baking tray with cling wrap, spray with cooking spray and set aside.
  2. On a low heat, melt the coconut oil, honey, vanilla essence and salt together. Once melted, remove from heat.
  3. Sift the Very Berry Super Scoop and the cacoa powder into this mixture and stir until a thick, smooth mixture starts to form.
  4. Pour the mixture into the prepared tray, making sure that it’s been spread across evenly.
  5. Sprinkle optional add-ons over the top of the mixture and place in the freezer for 45 to 60 minutes.
  6. Remove tray from freezer and break up into big or small pieces.
  7. TIP: Always keep the chocolate in the freezer.

*From Lisa’s Super Scoop Recipe book

Superfood chocolate bark

About Tammy Jacks

Tammy is a wife, mom and freelance writer with 15 years’ experience in the media industry. She specialises in general lifestyle topics related to health, wellness and parenting. Tammy has a passion for fitness and the great outdoors. If she’s not running around after her daughter, you’ll find her off the beaten track, running, hiking or riding her bike.