You are not permitted to download, save or email this image. Visit image gallery to purchase the image.
For those who have cut or reduced sugar (fructose) from their diets, Easter can be quite fraught with temptation.
Sarah Wilson, of I Quit Sugar fame, recognises this and believes people can still have chocolate and reduce their fructose intake.
In her book The Ultimate Chocolate Cookbook, she talks about reducing fructose in treats by using raw cacao instead of cocoa to make chocolate and sweetening it with rice-malt syrup or stevia.
The book has an Easter chapter complete with tips on how to cope with the holiday without falling off the wagon, including trying some of the following recipes so people don't feel deprived.
This column was first published in 2017.
White chocolate bunny tails
These are super rich. One serving is all you'll need. But boy, they're good!
Prep time 1 hour
1 ¼ cup coconut butter
¼ cup raw cacao butter,
¼ cup buttons or shavings, melted
¼ cup coconut oil
¼ cup coconut milk
¼ cup rice malt syrup
1 tsp vanilla powder or extract, optional
pinch of sea salt
shredded coconut, for rolling
1. Place 1 cup coconut butter, cacao butter, coconut oil, coconut milk, rice malt syrup, vanilla and salt in a food processor. Process until smooth.
2. Transfer mixture to a bowl and refrigerate for 20-30 minutes until firmed up enough to roll into balls but not so much that the mixture is solid. Roll mixture into teaspoon-sized balls. Refrigerate until hard.
3. Mould remaining coconut butter in a thin layer around each ball and then roll in shredded coconut. Refrigerate until firm.
This recipe is a great showstopper! The novelty of peeling back the eggshells to reveal a chocolate brownie will have the kids busting with excitement.
Make this dish at Easter rather than loading the kids up with cheap and nasty store-bought guff.
Prep time 15 minutes
Cook time 25 minutes
1 cup pumpkin puree
⅓ cup milk
¼ cup rice malt syrup
¼ cup coconut oil, melted
2 tsp vanilla powder or extract, optional
⅓ cup coconut flour
¼ cup raw cacao powder
2 tsp baking powder
1. Heat the oven to 180degC. Using the pointy end of a sharp knife, pierce the top of 12 eggshells and peel back enough shell so that the opening is big enough to pipe brownie batter into. Shake contents of 10 of the eggs into a bowl to refrigerate for later, and two into a smaller bowl for use now. Wash the eggs out thoroughly using warm water.
2. Lay crumpled aluminium foil in a cupcake tin, forming a base to stand the eggs. Place the prepared eggshells in the cupcake tin.
3. In a small saucepan mix together the pumpkin puree, milk, rice malt syrup and coconut oil. Place over low heat and stir until the mixture begins to melt. Remove from the heat and set aside to cool slightly. Add the vanilla to the reserved eggs and beat until light and fluffy.
4. In a large bowl mix the flour, cacao and baking powder. Add the pumpkin mixture and beaten eggs then stir to combine. Transfer mixture into a piping bag fitted with a round nozzle. Pipe batter into prepared eggshells to about three-quarters full. Bake for 15-20 minutes or until a skewer comes out clean.