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Sugar Free Easter Recipes

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Can you believe that the Easter Bunny is soon to land on your doorstep?! Its that time of year again and if you’re anything like us you’re dying to get amongst all of the delicious Easter treats that are creeping into your Instagram feed and finding it hard to make it through a check out without a mini-easter egg in your mouth (they’re tiny right!?)

We spoke to our resident Nutritionist and Naturopath the fabulous Amy Hotz about Easter and her best advice is to be mindful of the amount of sugar you are consuming during what is, traditionally, an unhealthy time of year. To sweeten your Easter weekend and avoid the highs and lows of excess sugar consumption Amy has shared with us two of her favourite Sugar Free Easter recipes – perfect for sharing with friends (if you don’t eat all of the muffin mix before it reaches the oven…) Enjoy and Happy Easter!!


  • 1 cup of almond meal
  • 1/2 cup of hazelnut meal (can use almond)
  • 1 teaspoon cinnamon
  • 1/4 cup good quality chocolates or choc chips
  • 1 ripe banana
  • 2 eggs
  • 1.5 tablespoons of Pure Harvest rice malt syrup
  • 1/2 cup of melted coconut oil
  • 1/2 tablespoon of baking powder (gluten free)
  • Cup cake tins
  • 1 teaspoon vanilla essence


  1. Preheat the oven to 160 degrees
  2. Chop up the banana into thin slices and place to the side
  3. In a bowl place the nut meal, vanilla and baking powder and combine well
  4. Add in the Eggs, Coconut Oil, and Chocolate and mix until combined
    5.Stir in the banana slice
  5. Evenly place the batter into the cup cake tins
  6. Bake for 20- 30 mins or until golden
  7. Leave to cool off for 10mins
  8. Enjoy :)




  • 2 cups shredded coconut
  • 2 teaspoons spirulina
  • 1 tablespoon linseeds
  • 1/2 cup melted coconut oil
  • 1/2 cup Pure Harvest rice malt syrup
  • 1 teaspoon mint essence or a bunch of fresh mint
Choc Ganache
  • 1 cup coconut oil
  • 1 tablespoon Pure Harvest rice malt syrup
  • 1 pinch of salt
  • 1 teaspoon vanilla essence
  • 3/4 cup cacao


  1. Place the shredded coconut, linseeds, spirulina and mint in a blender/food processor/ or a bowl
  2. Stir/blend until well combined
  3. Add in the melted coconut oil and rice malt syrup to the mix
  4. Stir/blend together again until nice and sticky and forms a dough
  5. Place the mix in a bowl and put in the fridge for 5 mins so that the dough firms up and is not to sticky to work with.
  6. Take the dough out of the fridge and roll into balls
  7. Place the balls onto baking paper and into the freezer for 20 mins.
Choc Ganache:
  1. Place melted coconut oil in a bowl with the rice malt syrup, salt and vanilla
  2. Stir until combined
  3. Gradually add in the cacao, stirring as you pour the powder in
  4. Mix until well combined
  5. Take the frozen balls out of the freezer
  6. Using a spoon place a ball into the mix
  7. Cover the ball well with the chocolate ganache
  8. Remove the ball with a spoon and place on baking paper
  9. Repeat with the rest of the balls, stirring the ganache well between each dip.
  10. Place all the balls back in the fridge to set
  11. Enjoy with a smooth cup of tea :)


Pure Harvest Rice Malt Syrup Rice Malt Syrup is a certified organic fructose free natural sweetener made from 100% organic brown rice. It contains no added colours, flavours, or preservatives, making it a great alternative to cane sugar and honey. Rice Malt Syrup can be used in smoothies, baking, or simply as a delicious spread. Plus it's gluten, fructose and GMO free.

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