DIY Sugar Free Easter Treats

Posted by Catherine Mason on

Our 2 year old daughter inspired me to get creative in the kitchen this morning. With an abundance of chocolate flowing, we have decided to have a sugar free weekend for our little one but there will still be plenty of yummy treats to be had. Check out some really delicious and easy recipes to make.

Coconut Vanilla/Chocolate Balls

Makes 6-8


1/4 cup almonds
1/4 cup cashews
1/4 cup unsweetened shredded coconut
8 Medjool dates

1 Tbsp coconut oil

1 Tbsp water

1 Tsp vanilla extract

(To make chocolate balls add 1/4 cocoa powder)

Coconut Topping
1/2 – 1 cup unsweetened shredded coconut


  1. Mix the almonds, coconut and cashews (cocoa powder), dates, coconut oil, and water in a food processor until finely ground.
  2. Mix in shredded coconut
  3. Using a measuring spoon, scoop the mixture into 1 tablespoon sized balls.
  4. Roll balls in the shredded coconut until well coated.
  5. Store in fridge.

Chocolate Coated Grapes


½ Raw Cup Coconut Oil

½ Cup Raw Cocoa Powder

Raw Honey to taste (I used about 2 Tbsp)

3 Cups of grapes


  1. Gently melt the oil and cocoa and honey in a pan 2-3 minutes.
  2. Take chocolate off the heat and allow to cool for a couple of minutes.
  3. Dip the fruit into the chocolate then freeze for 10-20 minutes.
  4. Store in fridge or freezer before serving.


Chocolate Brownies



1 cup raw walnut pieces

1/2 cup linseeds

1.5 cups pitted Medjool dates

1/2 cup raw cacao powder or dutch-processed cocoa powder

1 1/2 teaspoons pure vanilla extract


1/2 cup virgin coconut oil

1/2 cup raw cacao powder or dutch-processed cocoa powder

1/4 cup pure honey/maple syrup

small pinch pink Himalayan sea salt

1/4 teaspoon pure vanilla extract


  1. For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.
  2. Mix walnuts, linseed, pitted dates in food processor until chopped and sticky.
  3. Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
  4. Evenly press the mixture into prepared square pan until smooth. Place in the freezer for about 10 minutes.
  5. For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
  6. Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Freeze for 20mins until firm to slice into square pieces.

*Today I used the left over chocolate mixture from the grapes for the brownie icing…yummo.


These recipes can be used anytime for a well deserved delicious guilt free treat. Hope you enjoy :)

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