Chocolate Treats

Confession time. I’m not a chocaholic. I’m not even really that keen on chocolate at all. Strange, aren’t I? In fact, I’d choose cheese over chocolate every time. I must be in a very small minority because all my family and friends just LOVE it. Chocolate for brekkie on Easter Sunday? Everyone else but me.

So Easter doesn’t bring with it a huge temptation to indulge. Although I might sneak a little nibble on a chocolate bunny ear. (*The kids will never know!*) What I really love is making raw chocolate treats for Easter. Raw cacao wins on taste and nutrition for me.

Cacao is jam-packed with nutrients called flavonoids that are proven to lower blood pressure, improve blood flow to the brain and heart and help to prevent blood clots. Flavonoids in cacao may also help increase insulin sensitivity, reducing the risk of diabetes.

Here’s three of my favourite raw chocolate recipes. They’re gluten free, diary free and refined sugar free.



28 By Sam Wood
I love to keep a block of this super easy chocolate handy in the freezer.


  • 1/2 cup coconut oil
  • 1/4 cup almond (or peanut) butter
  • 1/4 cup coconut flakes
  • 2 tablespoons raw cacao powder
  • 2 tablespoons rice malt syrup


Mix all ingredients into a bowl and melt over boiling water until thoroughly combined and slightly runny. Line a baking tray and pour mixture into tray. Place in the freezer until set. Once it’s solid, remove the slice from the tin and cut into pieces. Store in an airtight container and keep in the fridge or freezer (or else it will melt).  

Once you’ve sunk your teeth into the dreamy-gooeyness of this raw caramel you’ll be hooked. It’s truly delicious.


Bottom layer

  • ½ cup macadamias
  • 6 medjool dates, pitted
  • ¼ cup desiccated coconut

Gooey layer

  • ½ cup macadamias
  • 7 medjool dates, pitted
  • ⅓ cup pure maple syrup or rice malt syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
Chocolate top
  • ⅓ cup coconut oil
  • 2 tablespoons pure maple syrup or rice malt syrup
  • ⅓ cup raw cacao powder


To make the bottom layer, add the ingredients to a food processor and blend until it looks like fine crumbs. Spoon mixture into a 24 mini muffin pan and press down with the back of a teaspoon. Place it in the freezer.

To make the caramel layer, add the ingredients to a blender and process until completely combined and smooth. Spoon the mixture onto the bases and smooth over with the back of a teaspoon and place back into the freezer for around an hour to set.

To make the chocolate layer, melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the sweetener. Whisk until well combined. Then add the cacao powder, stirring until well mixed through. Pour the chocolate on top of the caramel layer and place back into the freezer and let it set completely. Enjoy!



Teresa Cutler from The Healthy Chef

If you’re feeling more adventurous, this no-bake cake is fantastic. Dates replace sugar to give this treat a natural sweetness.


  • 500g walnuts
  • 3 heaped tablespoons raw cocoa powder
  • 2 heaped tablespoons chocolate WPI
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon salt
  • 22 pitted fresh dates
  • Zest from one orange + a little juice
  • 1 teaspoon vanilla extract

 Chocolate frosting

  • 2 ripe avocados, skin and stone removed
  • 6 fresh pitted dates
  • 1/2 cup water or almond milk
  • 1/2 cup raw cacao powder
  • 1/4 cup cold pressed coconut oil
  • 1 teaspoon vanilla bean extract
  • Pinch of sea salt


Combine walnuts, cocoa powder, cinnamon and salt. Process until ground, but not too fine. Add dates, orange zest and vanilla. Process again. Test and see if the cake starts to come together when pressed, if not add the juice of half to one orange then process again.

Press cake into a 15cm small round baking tin – spring form is best. I normally line the cake tin with baking paper first so I can easily remove the cake afterward. You don't bake this chocolate cake. Just place into the fridge for at least 2 hours to chill and set. Remove from the tin.

Combine chocolate frosting together in a high speed blender until smooth and creamy. Spread over the cake. Refrigerate until ready to serve.


I hope you have a very hoppy Easter!


Love Lindy x



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