This time of year, grocery stores and drug stores are stocked with an abundance of sweet bunny-shaped treats that are loaded with refined sugars, artificial colours and flavours, preservatives, and hard-to-pronounce ingredients.

While it’s no secret that these chocolatey treats are full of sugar, sometimes it takes a quick reminder just to hammer home how much you’re consuming. A quick glance at the nutrition label of the Cadbury Creme Egg for example, shows that it contains 26 grams of sugar which is equivalent to about six teaspoons of sugar. Besides having no nutritional value, this amount of sugar will cause your blood sugar to spike then drop, leaving you sluggish and grumpy an hour or so after eating one.

While I’m not an advocate of restriction, it is possible to make healthier choices by making your own sweet treats. Need ideas for where to get started? Keep reading below for my 3 favourite healthy Easter desserts. Unlike grocery store chocolates, these treats are made with nutrient dense ingredients, plus they’re easy to make and really delicious. I know you’re going to love them!

Vegan Blondies

Vegan Blondies – Photo: Joyfoodsunshine

This treat is amazing because #1, nobody can tell it’s filled with good-for-you ingredients and #2, they can be in your belly in less than 30 minutes. This combo of chickpeas (the secret ingredient), nut butter, pure maple syrup and chocolate chips means they taste exactly like a peanut butter cookie! (You’re going to want to trust me on this one.)

Ingredients

• 1 can unsalted chickpeas
• 1/3 cup nut butter*
• 1 tsp vanilla
• 2/3 cup maple syrup
• 2 tbsp coconut oil
• 1/2 lemon, juiced
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 3/4 cup mini chocolate chips

*you could use peanut, almond, cashew, etc. or sunflower butter to make them allergy-friendly

Directions

1. Preheat oven to 350 degrees and line a baking dish with parchment paper.
2. Add all ingredients, except chocolate chips, to a food processor. Blend until smooth.
3. Fold in the chocolate chips, and pour batter into baking dish.
4. Bake for ~30 min, or until golden brown.
5. Allow to cool completely before cutting.

Carrot Cupcakes with Creamy Frosting

Carrot Cake with Creamy Frosting – Photo: ChocolateCoveredKatie.com

Your typical store-bought muffin is packed with so much sugar, you may as well be indulging in a piece of cake! These are definitely not those muffins and will instead make a nutrient-dense addition to your Easter festivities. Perfect for breakfast or as a decadent dessert with ice cream.

Carrot Cupcakes

Ingredients

• 1 cup carrots, grated
• 1 apple, grated
• 1 tbsp orange juice
• 1 tbsp lemon juice
• 1 tbsp plain Greek yogurt (can sub coconut)
• 1 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 3 tbsp melted coconut oil
• 3 tbsp coconut flour
• 2 eggs
• 1/4 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 cup walnuts, chopped
• 1/4 cup dates, chopped

Directions

1. Preheat oven to 400 F and lightly grease 6 large muffin cups with coconut oil.
2. In a large bowl, mix yogurt and baking powder. Add remaining ingredients and mix well.
3. Pour the mixture into muffin cups.
4. Bake for ~25 minutes, or until toothpick comes out clean.

Creamy Frosting

Ingredients

• 3 tbsp plain Greek yogurt
• 3 tbsp vegan or regular cream cheese
• 2 tbsp honey
• 1/2 tsp vanilla extract
• zest of 1/2 orange

Directions

1. Add all ingredients to a bowl and mix well.
2. Let mixture sit in fridge for 10 minutes and then frost your cupcakes.

Easy Lemon Curd Tarts

Easy Lemon Curd Tarts – Photo: PheebsFoods

Sweet, creamy, and perfectly tart, these individual sized lemon tarts are irresistible and so easy to make. They’re also gluten-free, refined sugar free, and paleo so they are incredible for those with dietary restrictions/preferences. Top with your favourite fresh berry (I love raspberries) for the finishing touch.

Pastry

Ingredients

• 1 1/2 cups almond meal
• 1/4 cup buckwheat flour
• 2 tbsp chia seeds
• 2 medjool dates
• 1 tsp vanilla
• 2 1/2 tbsp. pure maple syrup
• 2 tbsp. melted coconut oil
• 1 tbsp. cold water

Filling

Ingredients

• 2 eggs
• 2 egg yolks
• 1/2 cup fresh lemon juice
• 2 1/2 tbsp. pure maple syrup
• 1 tbsp. finely grated lemon zest
• 3 1/2 tbsp. coconut oil
• Fresh berries to serve

Directions

1. Preheat the oven to 350 degrees. Grease muffin tray with coconut oil.
2. Place all of the base ingredients (minus the water) into a food processor and blend. Add the water and blend again.
3. Press into muffin tray and bake for 25 minutes.
4. Meanwhile, make the lemon curd. Place a small saucepan over a pot of simmering water. Turn the heat to low. Pour in the lemon juice, zest, eggs, yolks and maple syrup, whisking until combined. Gradually whisk in the coconut oil, 1 tbsp. at a time until it is completely melted. Turn the heat to medium, continuing to whisk. The mixture should gradually become thicker and thicker.
5. Allow to cool completely. Place in the fridge.
6. Once the tart shells are cool, fill with the lemon curd and top with a fresh berry.