Healthy Chocolate Recipes for Easter

It’s the biggest time of year for chocolate cravings, and if you’re feeling the urge to indulge, you’ll know just how hard it can be to avoid sugaring up around Easter.

‘Arguably, the food with the greatest impact on mood is chocolate, with its effects ranging from stimulant, relaxant, euphoriant and aphrodesiac,’ says Nature’s Own Dietician Kate Save. ‘Cravings are generally triggered by negative emotions and tend to be specific, so if a certain food is desired, usually no other substance can satiate the craving.’

This Easter, satiate your cravings without forgoing the chocolate with these delicious healthy chocolate recipes by Kate Save.


Banana Choc-Almond Tops


2 large bananas
100g dark chocolate (70% cocoa minimum)
4 tb sliced almonds
4 tb pure maple syrup or honey
4 icy pole sticks


Cut banana into halves and insert an icy pole stick in the bottom before freezing for 3-4 hours. Toast almonds gently in a pan until you can smell them roasting but careful not to burn by tossing lightly every 30 seconds at least. Melt chocolate slowly in a very small pot. Spoon 1 tb maple syrup/honey over each frozen banana and then roll in almonds. Dip almond coated bananas into chocolate and lay on baking paper before returning immediately to the freezer for 30 minutes. Serves x 4.


Choc-Chip and Chia Muffins


1 cup whole-meal flour
1 cup whole oats
1 tsp baking powder
1/2 tsp baking soda
1 large egg
1/3 cup Stevia (Natvia) for baking
1/4 cup olive oil
1/2 cup low fat milk
1/2 cup Greek yoghurt
11/2 tsps vanilla extract
2/3 cup dark chocolate chips
1/2 cup chia seeds


Preheat oven to 180 degrees celcius. Grease mini muffin tin with olive oil spray. In a bowl, combine flour, baking powder and soda mixing well to combine. Set aside. In a large bowl, whisk together egg, Greek yoghurt and Stevia until smooth. Add in olive oil along with vanilla extract, mixing well. Add in milk and whisk until combined. Gently stir in the dry ingredients. Place about 1 1/2 tablespoons mixture into each muffin liner, filling them 3/4 of the way full. Bake for 6-8 minutes, or until tops slightly browned. Remove and let cool for a few minutes before serving.

Image Credit:

feature image via pinterest

Like what you read? Subscribe to our free newsletter for exclusive content and special offers


  • Insta: Follow

    • My friend Stephanie Darling wrote a beauty book. It's amazing. Read our interview and her money can't buy expert tips on the site. Thank us later. πŸ’…πŸ½πŸ’„#secretsofabeautyqueen
    • School's out! ❄️ Next time we'll bring gloves and ear muffs..#mummyandme
    • Friday night date with my honey is the perfect excuse to call in @luxit_official glam squad 😍
    • Just another super model and me 😜 @elysetaylor is the ultimate modern day siren.  @nudebynature launch today. Seriously though... #girlcrush
    • Be you πŸ’‹
    • And that's a wrap! Perfect shoot for our inspirational women series in partnership with @wedgwoodau @weddedwonderland @jo.casamento @mon_purse @danniellemiller #verawang Tap for details ❀️
    • The golden hour.. Well actually 15 mins or so πŸ˜‚ before Lilly is awake and I have me time. Currently obsessed with Creed fragrances.
    • All the essentials for Monday's game face. πŸ’„
    • Going to be hard to say goodbye to #vividsydney Taronga Zoo hit it out of the park this year. Lions and Tigers and Bears.. oh my!

  • Get your dose of fabulous delivered to your inbox.

    Sign up for Rescu's newsletter to get updates on top stories, horoscopes, trending videos, and inspirational content.


    Get fashion, beauty, finance, health and love advice from our experts.

    Rescu is an online fashion, beauty and premium lifestyle site. Whether you are looking for fashion, beauty, finance, health and love advice you will find a wealth of information from our resident experts. We publish new content daily so don’t be left behind. Log on daily for the latest fashion, beauty and celebrity news as it happens. Subscribe to our newsletter and enter our contests to win fantastic freebies.