4 Healthy Chocolates For Easter (Without The Sugar!)
Traditionally, Easter holidays are filled with chocolate, sugary sweets, and sugar headaches.
Bare Blends
2017-04-10
Traditionally, Easter holidays are filled with chocolate, sugary sweets, and sugar headaches.
Australians spend an estimated $3 billion dollars each year on chocolate (according to a study done back in 2013, and could have increased substantially since).
That’s a lot of chocolate! It’s also a lot of food to eat which has zero nutritional value. In fact, one standard sized easter egg can contain up to 60 grams of sugar.
Without trying to kill your Easter buzz (chocolate is life, let’s be honest), we’ve listed our 4 favourite chocolates that are also healthy alternatives to your typical easter eggs, and that you won’t feel bad about bingeing on.
These chocolate are made with raw cacao, which is the unprocessed version of the cacao bean. Unlike normal chocolate, which has been heavily processed and heat treated, all of the healthy benefits, such as the antioxidants and flavonoids in cacao are still intact.
1. Chow Cacao
Chow Cacao is made locally in Byron Bay and in small batches of delicious flavours. These creations are completely organic and sweetened with coconut sugar. We've stocked this delicious chocolate on our online store for two years now, after falling in love with Chow Cacao at first taste.
2. Loving Earth
Not only do Loving Earth have a delicious array of chocolate flavours (Coffee Ka-Pow and Salted Caramel Swayze, mmm...), they’re also an ethical company with a great respect for the environment.
3. Pana Chocolate
Pana Chocolate are the masters of decadence, and they also have an amazing array of flavours and they mix superfoods with fruity flavours and daring combinations - Hemp & Nib, anyone?
4. Raw Cacao Powder
Bare Blends’ Organic Raw Cacao Powder is a decadent single-origin cacao powder that is ridiculously rich in flavour and fragrance, and with many health benefits. We add it to our smoothies, raw treats, and desserts. You can even make your own raw chocolate with this decadent powder! See below for two of our favourite chocolate recipes made with raw cacao.
So go on, substitute this year's chocolate with a vegan, sugar-free chocolate bar and feel healthy this Easter!
Recipes
Super Creamy Chocolate Bomb
2
5 min
min
5 min
Ingredients
- 2 frozen bananas
- 150 millilitrealmond milk
- 3 tablespoonOrganic Raw Cacao Powder
- 1 tablespoonpeanut butter
- 1 tablespoonnatural sweetener of choice (I used rice malt syrup, yumm!) OR 2 medjool dates
- 1 tablespoonVanilla Bean WPI
- 1 tablespoonRaw Cacao WPI
- 1 tablespoonvanilla extract
- 1 tiny bit of salt (brings out the sweetness even more)
Directions
- Blend it all together until smooth and creamy.
- Add into a bowl or jar, add your favourite fruits and toppings.
Molten Protein Chocolate Cakes
6
15 min
min
15 min
Ingredients
- 65 gramdark chocolate (I used Alter Eco brand)
- 1 cupalmond meal
- 3 tablespoonBare Blends Cacao Whey Protein Isolate
- 3 tablespoonBare Blends Organic Raw Cacao Powder
- 1/2 cupsolid coconut oil
- 2 tablespoon2-3 tablespoons maple syrup
- 3 tablespoonmilk
- 3 eggs
Directions
- Preheat the oven to 180 degrees Celsius.
- Using the double boiler method, melt your chocolate and coconut oil until there are no lumps or bumps left. Remove the bowl from the heat and allow to cool a little.
- In a large bowl, mix together your almond meal, cocoa, Bare Blends Cacao WPI and a pinch of salt. Whisk your eggs together lightly, and add them, along with your milk and maple syrup, to the bowl.
- Next up, add the chocolate and coconut oil mixture, and mix everything together until well combined.
- You have a few options re: what cooking vessel you would like to create these masterpieces in. I had much success with silicon muffin tins, although ramekins also worked, but were admittedly a bit more fiddly. Just make sure you grease your ramekins very well beforehand.
- Pop them in the oven for 10-12 minutes, keeping an eye on them. They are ready when the edges are firm, but the centre is still squidgy to touch. Undercooked and they will flop – overcooked and there will be no fudgy centre to cook over.
- Take them out of the oven and allow to cool for around 5-10 minutes. Run a knife around the edge, and then tip them onto a serving plate. Serve with cream, yoghurt or coconut yoghurt.
Products in this post
Organic Raw Peruvian Cacao
