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5 Delicious Easter Treats That Are Indulgent And Healthy

Any holiday that celebrates with chocolate is a winner in our books.

raw cacao nibs

Any holiday that celebrates with chocolate is a winner in our books.

Chocolate is one of the many reasons why we love Easter time. But each year we meekly try to keep our heads above the chocolatey water without drowning in sugar.

The good news is that you can have your cake and eat it too. These recipes are refined sugar free, gluten free, adaptable for vegans, and absolutely delicious.

They’re made with Organic Raw Peruvian Cacao and our freeze-dried Bare Berries powder, and are much healthier than your typical sugar-loaded Easter treats. Full of antioxidants, nutrients, They’re perfect to take to an Easter gathering, or to have as dessert at home when entertaining guests.

All recipes were designed by our very talented recipe creator and ambassador, Lilian Dikmans.

Happy Easter!

Raw Choc Berry Yo-Yos

Servings
4
Prep time
15 minutes
Total Time
Ingredients

For the berry cookies

  • 1/2 cup raw cashew nuts
  • 1/2 cup unsweetened desiccated coconut
  • 2 x 20ml tablespoons Bare Berries
  • 2 x 20ml tablespoons extra virgin coconut oil
  • 2 x 20ml tablespoons coconut flour

For the chocolate filling

Directions

1. To make the cookies, process all of the cookie ingredients in a food processor until the mixture comes together. 2. Line a tray with baking paper. Divide the mixture into 8 balls and press onto the baking tray to make cookie shapes. Set aside in the freezer to set. 3. To make the chocolate filling, mix all of the filling ingredients together in a bowl until you get a smooth paste. You will need to slowly work the syrup and oil into the powders - it will take a bit of time to combine. I find it best to work the mixture together by continuously squashing it against the side of the bowl using the back of the spoon. 4. Remove the cookies from the freezer. Divide the chocolate filling into 4 balls and press each ball onto a cookie. Top each one with another cookie, pressing together. Store in the fridge or freezer.

4 Ingredient Red Velvet Protein Balls

Servings
12
Prep time
5 minutes
Total Time
5
Ingredients

Directions

1. Mix all ingredients together in a bowl until well combined. 2. Roll into balls. 3. Store in the fridge or freezer.

Decadent Chocolate Protein Bars

Servings
5
Prep time
10 minutes
Total Time
10
Ingredients

Directions

1. Tip the Cacao WPI/Cacao & Cinnamon Plant Protein, oat flour, cacao powder and coconut flour into a bowl and mix to combine. Make a well in the centre and pour in the melted coconut oil, rice malt syrup and water. 2. Using a large and sturdy spoon, stir everything together until well combined. (I recommend using a large and sturdy spoon because the mixture gets very thick and sticky so you'll need to use your muscles to stir everything until well combined. I used a thin metal spoon once and it ended up slightly bent). If the mixture is way too sticky, add a little extra coconut flour. If it's way too dry, add a little extra water. 3. Break off pieces of the mixture and shape into bars in your hands. Leave them in the fridge to set. Store the bars in the fridge for up to 1 week.

Choc Berry Easter Slice

Servings
6
Prep time
20 minutes
Total Time
30
Ingredients

For the berry layer

  • 1/2 cup raw brazil nuts
  • 1/2 cup unsweetened desiccated coconut
  • 1/2 cup Bare Whey Protein Isolate or Raw Cacao WPI
  • 2 x 20ml tablespoons Bare Berries
  • 1 x 20ml tablespoon extra virgin coconut oil, melted
  • 1 x 20ml tablespoon rice malt syrup
  • 1 x 20ml tablespoon water

For the raw chocolate

Directions

1. Blend the brazil nuts, coconut, Bare Whey Protein and Bare Berries in a food processor until you get fine crumbs. Add the coconut oil, rice malt syrup and water and blend until the mixture comes together in a ball. 2. Line a 12cm x 8cm container with non-stick baking paper or cling film. Press the berry mixture into a ball, break off about 3/4 of the mixture and press it firmly into the lined container. Divide the remaining berry mixture into 6 parts and press into little egg-shaped balls. Set the container and balls aside in the freezer to chill. 3. To make the raw chocolate, mix all of the raw chocolate ingredients together in a small bowl until well combined. Remove the container from the freezer and pour the chocolate mixture over the top, leaving about a teaspoon of chocolate mixture aside (for sticking the balls on later). Return the container to the freezer to chill. 4. Once the top of the chocolate layer has just set, remove the container and balls from the freezer. Dollop a small amount of the leftover chocolate mixture onto the bottom of a ball and press onto the slice (it should set quite quickly to hold as the slice and balls are chilled). Repeat with the remaining balls, placing them in 2 rows of 3 so that the slice can be cut into 6 pieces. 5. Return to the fridge for a few hours to set completely. Once set, cut into 6 pieces with a sharp knife. Dust with extra berry powder just before serving if desired. Store in the fridge or freezer.

Raw Berry Tarts

Servings
8
Prep time
15 minutes
Total Time
15 minutes
Ingredients

For the tart shells

  • 3/4 cup raw cashew nuts
  • 1 x 20ml tablespoon Bare Blends Black Chia Seeds
  • 2 x 20ml tablespoons Bare Blends Bare Whey Protein Isolate (or their Vanilla & Coconut Plant Protein)
  • 2 x 20ml tablespoons rice malt syrup
  • 1 x 20ml tablespoon extra virgin coconut oil, melted

For the filling

  • 1/2 cup thick portion of refrigerated coconut cream *
  • 2 x 20ml tablespoons Bare Blends Bare Berries
  • Fresh or frozen raspberries for topping

Directions

1. To make the tart shells, blend the cashew nuts and Chia Seeds in a food processor until you get fine crumbs. Add the Bare Whey protein, rice malt syrup and coconut oil and blend until everything is well combined. 2. Divide the mixture up into 8 balls and press each ball into a non-stick silicone mini muffin tray (or a solid mini muffin tray lined with patty pans to allow for removal). Set aside in the fridge or freezer until firm. 3. While the tart shells are firming up, mix the coconut cream and Bare Berries powder together in a bowl until well combined and smooth. Cover and set aside in the fridge until ready to serve. 4. Once the tart shells are set, pop them out of the silicone tray and place on a serving dish. Just before serving, spoon the berry filling into the tart shells and top with a raspberry. Enjoy straight away. * Leave a 400ml can of coconut cream (look for an organic one if possible) in the fridge overnight. The cream will separate leaving the thick portion at the top of the can and the liquid portion at the bottom. Carefully spoon out the thick portion to use in the recipe (you can use up the liquid potion by adding it to a smoothie!).

Products in this post


Bare Blends

At Bare Blends we take a holistic approach to your nutrition and wellness; producing delicious natural & organic superfood blends that nourish and nurture an active body + mind. All products are sugar and gluten free. From Kakadu to the Andean ranges, we've selected the highest quality ancient, raw and organic superfoods and combined them with Native and New Zealand whey proteins. We believe we make the best tasting natural protein powder in Australia.

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