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Sweet Treats for Easter

Sweet Treats for Easter

So, after a pretty long and serious blog last month about the impact of sugar – here are some delicious sweet treats for Easter! They are all free from table sugar and have minimal ‘free’ sugars.

I offer them as delicious, healthier alternatives to the usual bought Easter candy.

Raw Food Candy BallsWhat makes them better for you is that they rely on whole foods for sweetness. They also contain protein and fat to slow down the body’s digestion and prevent ‘spikes’ in energy. And – unlike most bought sweets – they will provide you with vitamins, minerals and good fats, as well as eating pleasure!

First of all, for those of you who love chocolate, but want to avoid the factory stuff –


Raspberry Ripple

Despite its name, this is a famous chocolate recipe from the wonderful I Quit Sugar lady, Sarah Wilson, with a couple of tweaks from me:


1/3 cup frozen raspberries

1/3 cup desiccated or flaked coconut

1/3 cup coconut oil

80 g organic salted butter

2 tablespoons cocoa (or raw cacao powder if you have it)

1 teaspoon maple syrup


  1. Line a dinner plate or baking tray with baking paper, and scatter the berries and coconut over it
  2. Melt the oil in a saucepan; then add and melt the butter, and mix well
  3. Stir in the cocoa and syrup, until syrup has completely melted and mixture is well combined.
  4. Pour mixture over the berries and put in the freezer for 30 minutes until firm. To serve, either break into shards or cut into wedges. Yum!

Next, here are some DELICIOUS salted caramel bites.  Well, it’s almost Easter – let’s make them eggs!


Salted caramel eggs

For this recipe, I have Alix at to thank. It is definitely worth getting in some vanilla essence especially.  Also, don’t be afraid to include the salt: it really sets off the caramel.  It’s very satisfying how caramel-y and un-date-y these taste. 


1 cup nuts and/or seeds (I suggest almonds that have been soaked and crisped in the oven)

1 cup pitted dates – fresh or dried

1/2 cup desiccated or flaked coconut, plus extra to coat the eggs

1 teaspoon vanilla extract

1 teaspoon sea salt


  1. Put all the ingredients into a food processor or hand blender and blitz until well combined.
  2. Take a tablespoon or so at a time and roll into little balls, and then roll into the coconut flakes.
  3. Store in the freezer: they don’t get rock solid as you’d expect, they just stay squidgy. Bring them out only a few minutes before serving and they’ll be just right.


Last-minute simple sweeties

If you are away from home for the holiday and suddenly surrounded by your friends’ and families’ Easter chocolates, it can be hard to stay away from temptation! Here are some super-simple, last-minute sweet puddings to help you avoid the rubbish, while at the same time giving yourself something vaguely pudding-like and treat-ish.


Chocolate pudding

Mix well together: half a mashed banana, half a juiced orange (with the pulp), a heaped tablespoon of cocoa and a tablespoon of almond or peanut butter. Alter the proportions as desired, to taste.  If elegance is required, serve out of a ramekin or espresso cup and eat with a teaspoon!


Homemade berry yoghurt mix

If you can tolerate dairy, find a live and unsweetened organic yoghurt. Add mashed berries – even frozen will do.  Chopped or ground nuts and cocoa are a lovely addition if you like them. On the whole I try to avoid syrups, but you could dab in a little swig-let of maple syrup or honey to taste.


Apples and almonds

As simple as it sounds… these work brilliantly together, just munched in alternate bites. Almond or peanut butter eaten on slices of apple is pretty great too.  Sometimes I make my own butters out of almonds, hazelnuts or pecans – you just grind them in a magimix for several minutes until they become smooth and oily.


Almost no sugars at all

If you have to avoid absolutely all forms of sugar – I have been there, and I heartily sympathise! – then you may not be eating fruit, yoghurt, or even nuts. But you may like to find something to help with sweet cravings.


Here are some top tips for beating sweet cravings

– Licquorice tea with cinnamon (Sainsbury’s make a good inexpensive box of Licquorice tea); licquorice and cinnamon are naturally sweet, while cinnamon also helps to balance blood sugar and reduces sweet cravings.

– If you don’t like the taste of Licquorice tea, you can mix it with Rooibos, which changes the flavour but lets the sweetness through.  Add ground or fresh ginger as well as cinnamon.

– Coconut oil – literally by the teaspoon! – fills you up and has a slightly sweet taste

– Strong spices added to savoury foods. Somehow I find this helps! For example, Garam Masala spice is delicious when melted with organic butter and poured over peeled and halved boiled eggs, together with steamed broccoli spears. I discovered this combination from Hugh Fearnley-Whittingstall’s Three Good Things, a wonderful cookbook with dozens of simple savoury recipes.

Well, I hope this will be helpful to some of you.  Tell me how you get on!

Happy Easter, and meanwhile, do let me know of any recipes or tips you have for avoiding sugar and eating well!

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