Healthy easter recipes for an envious Easter Bunny

Jacqueline Alwill

Brown Paper Nutrition

Happening!!!! The most scrumptious of all time Easter recipes I think I’ve created – EVER. 3 ABSOLUTE FLAVOUR BOMBS await you in the recipes below AND they’re Easter treats without a bucket of sugar to match – Carrot Chocolate aka Easter Bunny Cookies, Kombucha Berry Jam deeeeelicious and a great option for those who aren’t the HCB flavour fan, and my Nut Butter Caramel Eggs.

I make the cookies and eggs with a rich dark chocolate to keep sugar low and the jam is made simply with @remedydrinks Wild Berry Kombucha, berries, chia seeds, vanilla and THAT’S IT!


Makes 1 x 400ml jar

Gluten free : Dairy Free : Vegan

2 cups (300g frozen weight) mixed frozen berries

3 tablespoons chia seeds (I prefer white chia)

1/2 cup (125ml) Remedy Wild Berry Kombucha

2 teaspoons (10ml) vanilla extract

Defrost berries in a bowl until soft. Pour Wild Berry Kombucha into your measuring cup and allow the fizz to settle slightly. Add all ingredients to a blender and blitz to combine. Pour into a jar, seal and set in fridge overnight.



Makes 12 mini eggs

Gluten free : Dairy Free : Vegan

150g vegan dark chocolate, broken into pieces (I used a Pana Dark Chocolate)

Nut Butter Caramel:

1/4 cup almond butter

2 tablespoons maple syrup

1 tablespoon nut milk

Melt dark chocolate in a heat proof bowl in microwave or over the top of a pot of simmering water on the stove, until liquid. In a bowl whisk together ingredients for nut butter caramel until smooth. Once chocolate is melted, divide evenly between silicone egg cases, spread around each and place in fridge to set for 20 minutes or so. Once set spoon the caramel into half the egg cases. Pop the remaining egg halves out of their cases and pop on a plate. Heat a plate or tray in the oven gently so it is just warm enough to hold. Rest one of the cover chocolate halves on the tray, flat side down to melt the edge ever so slightly so it can glue to the filled egg. Repeat, one at a time with each until they’re all glued. Place back in fridge to set for 30 minutes, or freezer if you’re VERY excited. Once set, pop out of the cases and enjoy! Store in fridge or freezer up to 4 weeks.



Makes 14-16 cookies

Gluten free : Dairy free

4 tablespoons (80ml) extra virgin olive oil

1 free range egg

2 tablespoons (40ml) maple syrup

1 teaspoon (5ml) vanilla essenece

1/2-1 teaspoon ground cinnamon (taste is up to you!)

1 medium (90g) carrot

1/2 cup (95g) dark chocolate, roughly cut into pieces

2 cups (230g) almond meal

Heat oven to 170C and line a large baking tray with greaseproof paper. Add extra virgin olive oil, egg, maple, vanilla and cinnamon to a mixing bowl and whisk to combine. Grate carrot and add to bowl with dark chocolate and almond meal and mix. Measure 1 1/2 tablespoons of dough onto tray, roll then gently press down with the back of a fork or your fingers. Place in oven to bake for 18-20 minutes or until lightly golden. Cool completely on tray and enjoy! Store in fridge up to 1 week.


+ This is a partnered post with Remedy Drinks. Jacqueline is Remedy’s nutritionist and media spokesperson. All thoughts and opinions expressed are the author’s own.