However, for those looking to cut back on sugar or maintain a healthier lifestyle, navigating Easter can be a challenge. But fear not! With some mindful planning and creative alternatives, enjoying a sugar-free Easter is entirely feasible and rewarding.

After 30 years of teaching people to adopt sugar-free lifestyles, I can attest that the period following Easter marks the peak of sugar-addicted behaviour. Throughout the year, I organise three sugar-free challenges and it's post-Easter when participation is at its highest.

So how can you enjoy Easter but not have sugary treats?

Let's face it, chocolate is absolutely delicious, but actually, Chocolate Easter Eggs do not taste as great, they are made with cheap ingredients and often have little flavour. There are actually some sugar-free Easter egg options now in the local supermarkets, or your health food shop may supply them. Or if you opt to go for the darker chocolate egg, they do have less refined sugar in them.

But what if I told you, you can also have a lot of fun making your own chocolate Easter eggs too? And there is absolutely no compromise on taste! Even your children or grandchildren will love them and best of all they are super easy to make!

Credits: Supplied Image;

Processed sugar is highly addictive, has zero nutrients in, causes inflammation in your body, rids you of vital nutrients, is the cause of many diseases, can interrupt your sleep, upsets your digestion, the list goes on…


What is fascinating about making your own chocolate is that it tastes just as good, or even better than your typical Cadbury’s chocolate bar.

However, the difference in nutrients is astonishing!

And what this means is, your body won’t crave home made chocolate, because it’s satisfied. Whereas shop bought processed chocolate, will send your blood sugars through the roof, come crashing down 30 mins later, has virtually no nutrients so your body asks for more energy but is confused as the sugar high is so addictive.


Let’s compare...

Cadbury’s dairy milk

Home made chocolate

50% of the bar is full of processed sugars which causes inflammation, disease, is addictive, exhausts your energy, ages your skin and just to process sugar you lose vitamin D, B, C, magnesium and calcium.

Using a natural sweetener like maple syrup which has anti oxidant, anti inflammatory compounds. In one portion you get 72% of your daily manganese. As well as zinc, calcium and potassium.

Refined cocoa- cooked at high temperatures, most nutrients lost.

Raw cacao powder, not cooked at high temperatures, nutrients retained. Very high in antioxidants.

Iron 2%

Iron 28 %

Calcium 8% ( but you lose calcium to process processed sugar )

Calcium 9%

None

Magnesium 44%

None

Potassium 7%

None

Manganese 72%

None

Riboflavin 50%

None

Copper 8%

E442

E476 can cause liver enlargement

No added emulsifiers or flavourings

Fibre 2.1g

Fibre 8g

Protein 7.3g

Protein 10g

When you eat homemade chocolate it is also a rich source of antioxidants including flavonoids, polyphenols, and catechins. These antioxidants help neutralise free radicals in the body, reducing oxidative stress and inflammation.

Shop-bought chocolate can increase inflammation.

Cacao powder ( as opposed to coco powder ) also contains healthy fats, including oleic acid, a monounsaturated fat found in high quantities in olive oil. Oleic acid is beneficial for heart health and may help reduce the risk of cardiovascular disease.

So, how do you make a gorgeous homemade chocolate Easter egg?

Credits: Supplied Image;

First of all, you will need a silicone Easter egg mould which you can find online for around 10 euros or at your local kitchen wear shop. If you want to just make the chocolate without the egg shape, use silicone ice-cube trays, tupperwear or slather on baking paper.

Body Rescue Sugar-Free Chocolate

Ingredients

2 tablespoons of coconut oil

2 tablespoons of raw cacao

2 tablespoons maple syrup

1 teaspoon vanilla essence

2 tablespoons cashew nut butter

Preparation method

  1. Melt all the ingredients on a very low heat in a pan.
  2. Poor into your Easter egg mould, or other and place in the freezer for 10 mins or so.
  3. If you are using an Easter egg mould you can either have it as solid chocolate in two halves or have it as a hollow egg. If you are making it hollow poor a thin layer, then freeze for 10 mins, then take it out of the freezer and add another layer.


You can have a lot of fun with chocolate adding different flavoured oils like orange, mint, rum, or like adding dried fruit and nuts.

For the hotter months in Portugal, it’s better to add 1 tablespoon of cacao butter, which will stop it from melting so quickly.

If you want some more fabulous sugar-free ideas why not join my online Chocolate Easter Egg Workshop, great for adults and kids alike!

24th March 10am-12pm sign up here http://thebodyrescueplan.com/eastereggworkshop/

Author

Christianne Wolff is a multi-award winning, best-selling author of The Body Rescue Plan series. She has been writing for the UK national media for the last 30 years, with many appearances on TV and radio and boasting a glittering array of celebrity clients. Christianne offers clean eating plans and local sound baths, cleansing your mind body, and soul. Website www.thebodyrescueplan.com   Facebook  https://www.facebook.com/TheBodyRescuePlan    

Christianne Wolff