Easter is nearly here and maybe it’s a time for just a little bit over overindulgence. Did you know it’s actually possible to enjoy chocolate without the guilt. Yes, there is such a thing as healthy chocolate. Even better there’s also such a thing as healthy Easter eggs. In store we stock not only Carob Easter eggs for those that prefer carob, but also healthy chocolate Easter eggs. We also stock the ingredients and Easter egg moulds to make your own Easter eggs.

When we think of healthy chocolate one often assumes all dark chocolate is a healthy choice. Unfortunately, most dark chocolate today is highly processed, losing most of its nutrients and antioxidant qualities in this processing and leaving you with a wonderful dose of sugar and fat!!

So how do we find this healthy chocolate? We need to look for raw unprocessed chocolate known as cacao. Cacao is the ‘chocolate superfood’ we often hear about which is high in antioxidants and vitamins and minerals. Cacao is in fact the untreated seeds referred to as cacao beans which are grown on small trees known as Theobroma cacao which translated means “cacao, the food of the Gods” in the Greek language. Raw cacao is usually sold as whole cacao beans, cacao nibs which are peeled, finely chopped beans or as raw cacao powder, which is made from peeled, cold pressed cacao beans.

Raw chocolate or cacao contains many important vitamins and minerals and is therefore a beneficial food to include in your diet. Raw cacao powder can be blended into fruit smoothies, or with dairy, soy or rice milks. It can be added to your protein drink or yoghurt. The whole beans or nibs can be added to your favourite fruit and nut nibble mix, or even used to replace chocolate chips in ice cream, pancakes, muffins, biscuits etc.

Easter can be a great time to spend some time in the kitchen making some great Easter chocolate treats. Below I have included some of my favourite cacao recipes. Perfect for Easter overindulgences without the guilt!! The coconut rough slice is so easy to make and so so tasty. The Easter egg recipe is extremely simple and what great fun to make with the kids.

RAW CHOCOLATE EASTER EGGS

Ingredients: 150g Loving Earth Organic Virgin Cacao Butter, 150g Organic Road Virgin Organic Coconut Oil, ½ cup Organic Raw Cacao Powder, 5 tbsp Carwari Organic Dark Agave Nectar. Optional – Dr Superfoods Dark Chocolate Wild Blueberries; Dr Superfoods Dark Chocolate Goji Berries.

Method: Slowly melt cacao butter in heatproof bowl over a pot of simmering hot water. Add agave syrup and whisk until cacao butter is melted and agave syrup is combined with the cacao butter. Put aside to cool for 10 minutes then add melted coconut oil and cacao powder. Whisk through to ensure all ingredients are combined and smooth. Divide mixture and pour into individual moulds as per instructions on chocolate moulds packet. Once chocolate is set, gently remove from the moulds. Brush the rim of each mould with leftover chocolate liquid and stick the egg halves together. Another simple way to stick the halves together is to heat a metal tray in the oven. Once the tray is hot, remove and then place the egg halves face down onto the tray, gently melting the rim of the chocolate egg. Then stick the halves together.

As an added extra, before sticking the chocolate eggs together, and for an extra treat!! pop some chocolate wild blueberries or goji berries inside the chocolate eggs for a special surprise.

RAW VEGAN BEETROOT CHEESECAKE

Ingredients for Crust – ½ cup Natural Road Aust Almonds; 1 Medjoool Date; 1 tbsp Organic Road Maple Syrup; 1 tbsp Organic Road Coconut Oil; 1 tbsp Organic Road Cacao Powder

Ingredients for Filling –* ¾ cup soaked and drained Organic Road Raw Cashews (soak nuts for 4 hours then strain); 5 tbsp Milklab Almond Milk; 3 tbsp Organic Road Maple Syrup; 3tbsp Organic Road Coconut Oil; 2 tsp Vanilla Extract; 3 tsp Sunny Corner Beetroot Powder.

Topping – Blueberries, Strawberries, Shaved Loving Earth Dark Chocolate

Crust – Add all ingredients to food processor and process until mixtures becomes crumbled and sticky. Spoon into a greased 12cm springform pan, pressing into an even crust. Place in freezer.

Filling – Blend all ingredients (except beetroot powder) until creamy and smooth. Add beetroot powder slowly, ensuring it blends evenly. Spoon mixture into pan, spreading over crust.

Freeze for 5 hours. Remove from freezer prior to serving and top with strawberries, blueberries and shaved Loving Earth Dark Chocolate.

RAW VEGAN COCONUT ROUGH

Ingredients: 1 cup Almond Meal; ¼ cup Organic Raw Cacao Powder; ¼ cup Carwari Organic Dark Agave Syrup; 1 cup Organic Road Shredded Coconut; ¾ cup Organic Road Organic Coconut Oil; ¼ cup Natural Road Sunflower Kernels, 1/4 cup Lotus Puffed Quinoa; ¼ cup Australian Pumpkin Seeds; 1 tablespoon Loving Earth Organic Cacao Nibs

Method: Mix all the dry ingredients except cacao nibs. Melt coconut oil and mix through dry ingredients. This can be done in a food processor although I find it just as easy to mix through by hand. If the mixture is too dry add extra coconut oil. Sprinkle the mixture with cacao nibs. Press the mix into a small, lined cake tray pressing down with the back of a spoon. Place in refrigerator to set hard then cut into small squares. Store in refrigerator in an airtight container.

Enjoy!!