Last updated on 26 February 2026 by Brisbane Livewell Clinic Editorial Team
Easter Chocolate – How to savour the sweet
There’s more to Easter than chocolate but clearly, there is plenty of emphasis placed on the “food of the gods” when it comes to Easter festivities in this day and age. Whether it’s a family tradition, influenced by excited school-age children or your favourite holiday for having an excuse to enjoy the bounty, chocolate is likely to play a part in your long weekend.
A healthy balanced diet means still being able to enjoy a treat food like chocolate on occasion, in moderation. Easter is certainly one of those occasions, so we’ve come up with a few new ways to enjoy chocolate in good taste.
Be a Chocolate Connoisseur
Ever noticed how different brands of chocolate vary so much in taste? Fine flavour cocoa (FFC) is a big factor, which differs from bulk cocoa. FFC has a great variety of flavours including buttery, fruity, floral, ethereally sweet, and roasted. (1) Why not treat chocolate like many do red wine, by having a chocolate tasting party. You could make a game of it and do your own ‘market research’ on your test audience to determine the most popular chocolate!
Try Ruby chocolate
Ruby chocolate is the new kid on the chocolate block as it was introduced in 2017 as the fourth type of chocolate, in addition to white, milk and dark chocolate. (2) Cuter than the Easter bunny, this pink-hued chocolate is still milk-based, with a distinct flavour difference, likened to a berry-like taste. There are limited options available in Australia but you can find them easily enough online. Ruby chocolate is certainly something different and will make a lasting impression on any recipient, just don’t let the Easter Bunny take the credit!
Take note of the origin of your chocolate
Certainly part of being a chocolate connoisseur is knowing the origin of your cocoa beans, with the unique sensory properties of chocolate depending on the origin of the cocoa, alongside the composition and manufacturing procedure. (3) To make distinguishable comparisons based on the origin of the bean (similar to coffee), just like any good nutrition advice we give – read the label!
Beyond country of origin, your chocolate can also vary in taste based on the seasons. One study of cocoa beans in the Amazon compared Summer and Winter beans, showing that there were significant differences affecting the aromatic and bioactive compounds, with catechin, epicatechin, caffeine, and theobromine being higher in Winter. This is largely associated with the different climatic periods in the Brazilian Amazon characterised by greater and lesser rainfall. (4)
Try Raw and Roasted side by side to appreciate the difference
If you’ve ever tried raw cacao powder or cacao nibs on their own, you’ll know that cocoa beans impart a bitter, astringent flavour. Extensive processing, including roasting, as well as dilution – usually with milk and sugar – and the addition of flavour modifiers, are used to improve the palatability of chocolate but can negate the nutritional benefits. (5)
These steps in chocolate manufacturing directly affect the antioxidant levels in chocolate products, making raw chocolate a healthier option. The added benefit is that most raw chocolate on the market is also organic and vegan making it a better choice all around. Trying a raw brand alongside any commercial brand which typically uses roasted beans will give you a sensory experience and help you reach the expert level as a chocolate connoisseur!
Recipe for a Healthier Chocolate Treat – Chocolate Raspberry Cupcakes
Try this simple, vegan-friendly dessert, and easy to prepare yet full of flavour and nourishment. Made with whole food ingredients such as oats and chia seeds, plus being free from eggs, dairy and refined sugars this sweet treat can be enjoyed guilt-free.
Ingredients
- 1 Cup Rolled Oats
- 1 ½ Cup Boiling Water
- 2 Tbsp Chia seeds
- 6 Tbsp Water (filtered)
- ½ Cup Coconut oil (melted)
- 1 Cup Coconut sugar
- 1 Cup Almond meal*
- 1 Tbsp Tapioca powder
- ½ Cup Cacao powder
- 1 ½ tsp Baking Soda
- 1 ½ tsp Baking powder
- 1 tsp Vanilla extract
- 1 Cup Raspberries (fresh or frozen)
For Coconut Frosting
- 1 Cup Coconut sugar
- 2 Tbsp Cacao powder
- 2 Tbsp Coconut oil
- ½ Cup Coconut milk
- 2 Cup Organic coconut (finely desiccated)
- ½ tsp Vanilla extract
Instructions
- Preheat the oven to 180 degrees C.
- Add the rolled oats along with the boiling water to a food processor. Mix on slow speed for 5 minutes.
- Meanwhile add the chia seeds and filtered water to a small bowl, mix and set aside until it forms a gel.
- Add all remaining ingredients EXCEPT for the blueberries to the oat mixture, ensuring to also add the chia gel. Blend on medium speed for 20 – 30 seconds, scraping down sides if needed.
- Add the raspberries to the cupcake mixture and gently fold through.
- Line a 12 cup muffin tray with patty cake liners. Spoon the mixture in to each patty cake liner, filling each one almost to the top.
- Bake in the oven for approximately 30 minutes, or until tested with a toothpick or skewer that comes out clean.
- Allow to cool for 5 minutes before turning out on to a wire rack. Before icing the cupcakes you will need to ensure they are completely cool.
For Coconut Frosting
Mix the coconut sugar, cacao powder, coconut oil and coconut milk in a small to medium size saucepan over medium to high heat and bring to a boil. Allow to boil until thick, stirring constantly (approx.. 6 minutes). You must ensure to be careful it doesn’t get too hot and burn on the bottom.
Add in the finely desiccated coconut and vanilla, mix through until well combined.
Remove from heat and allow to cool. You may place in the fridge to speed up this process.
When icing is slightly set and thick enough to use, add to a pipping bag and decorate your cupcakes as you wish. Feel free to add fresh raspberries on top to decorate.
Note:
- For a nut free alternative, substitute the almond meal with ground sunflower or pumpkin seeds (or a combination of both).
Tips to help you savour the sweet
- ‘A little goes a long way’ also means there’s a little more for tomorrow
- ‘Quality over quantity’ helps to appreciate chocolate as one of the finer things in life
- Remember it’s normal to be left wanting more, don’t overindulge
- Pair your treat with something like nuts or berries for better satiety
- Have a beverage that works like a palate cleanser, something bitter like decaf coffee or a dandelion tea works well
- Don’t forget to clean your teeth!
Think outside the gift box and go on a treasure hunt for new and exciting ways to enjoy chocolate!
These Wellness Blogs may also interest you. Click HERE or HERE or HERE
