A sugar-free Easter…I’ve done a few now. It is possible. You just have to come to regard pre-masticated, additive-addled chocolate confection as a vile non-food and a waste of your salivary glands. Which it is.
The last few weeks I’ve been in chocolate mode, putting together my next ebook…yes…a sugar-free chocolate cookbook. I’m not giving away too much yet, so you’ll have to make do with these ideas below for now. Many are based on recipes in my I Quit Sugar book. Which, as an Eastery bonus, you can
buy here from today and get FREE shipping!
* Save $7 if you’re in Australia.
* If you’re purchasing internationally, it’ll cost you a flat $7 for shipping (again, save $7). To anywhere!
* The FREE SHIPPING offer runs from today until April 8.
But to the ideas….
1. My raspberry ripple, with a Lent-breaking twist.
This fun chocolate bunny (image above) is a great kid-friendly Easter idea. Simply set the ripple in a bunny/chick/egg mould instead of creating a bark, as set out in my cookbook.
Raspberry Ripple
- 1/3- 1/2 cup coconut oil
- 1/3 cup organic salted butter (be sure to use salted…the saltiness gives it a lovely kick)
- 2 tbls raw cacao, or cocoa
- 1 tbls rice malt syrup
- 1/3 cup coconut, shredded or flakes (for a chunkier version)
- 1/3 cup of frozen raspberries
Melt the butter and oil (in a pan or microwave…the oil takes longer to melt so add the butter a little after); stir in the cacao and syrup. Arrange the berries and coconut in the moulds.