Have a guilt free Easter


See recipe below for chocolate squares

Nutritionist Virginnia Thomas from Nourishing Pantry shares 5 tips for a guilt-free Easter. 

Easter can easily be a time to eat a tad too much chocolate, drink a little too much wine, have another hot cross bun and then beat ourselves up for it. In my world there is no place for food guilt. If you’re going to eat something, enjoy it and then let it go. However, this is not permission to stuff yourself silly but rather permission to give yourself a break and really enjoy a piece of chocolate, a glass of bubbles or a second serving of an awesome lamb roast.

Five tips for a guilt-free Easter

1)     Make Easter about spending time with family and friends, rather than what you eat. Being together is a vital part of nourishing our bodies – I like to call it Vitamin F for fun.

2)     Go traditional and serve fish on Good Friday. We’re so lucky in Sydney with the Fish Market, it’s easy to have a perfect fish centrepiece. Try roasting a whole fish with Asian spices or salmon on the BBQ. I love to serve smoked salmon on a big platter with crème fraiche or horseradish and little buckwheat pancakes or crusty bread.  Add a few capers and cornichons, some sliced red onion and tomatoes and let people make their own canapé.

3)     Did you know that good quality chocolate can actually be good for you?  It contains chromium, iron, magnesium, potassium and antioxidants. Some studies have shown that the flavonoids in dark chocolate may be associated with disease-fighting properties. To really taste chocolate, break a piece and listen for a crisp snap – a sign it’s good quality. Savour in your mouth for a few seconds to release the primary aromas and flavours, chew a few times to release the secondary flavours before letting it sit on the roof of your mouth so you enjoy the full flavour and silky texture.

4)     This is an oldie but a goodie – space alcoholic drinks with water. Jazz it up in a nice glass, add some herbs or citrus to give it added zing.

5)     Relax and take some time out this Easter. Give yourself at least half an hour each day to just “BE” – read a book, meditate, do yoga, go for a run, play a board game, go to the park, and most importantly, enjoy being with your friends and family.

Virginnia’s recipe for chocolate squares

Based on a recipe by Krista Butler at Be Food Savvy. I’ve changed the original recipe slightly as it had a marshmallowy texture and I prefer chewy caramel and decadent and fudgy textures.


1/2 cup coconut oil

2/3 cup honey

1/3 cup maple syrup

1 tbsp vanilla extract

1/2 cup cold water

3 tbsp powdered gelatine – I use Great Lakes as it has health benefits but use whatever you can get

1/2 cup cocoa powder

1 cup boiling water


1)     In a pot on the stove mix the coconut oil, honey, maple syrup and vanilla extract.

2)     Bring to the boil over a very gentle heat and simmer for 5 minutes. Be careful not to let it catch on the bottom of the pot.

3)     Place the cold water and gelatine in a blender and allow to “bloom” for 5 minutes.

4)     Mix together the cocoa powder and boiling water and add to the gelatine mixture.

5)     Add the honey mixture. Blend until combined.

6)     Pour the mixture into a tin lined with baking paper or into individual moulds and refrigerate until set. I sometime freeze half as they also taste great frozen.

Notes: You can mix the ingredients with a stick blender in a large bowl if you don’t have a blender.

More Easter recipe ideas:

Simple and easy fish stew 

Moist chocolate and quinoa cake