For anyone who practises Lent, the 40 days of abstinence from sweet treats ceases over the Easter weekend, making chocolate goodies an integral part of the celebrations.

Certainly, in a house with children, there are always chocolate eggs aplenty, and once that first one is cracked open, an Easter egg-eating marathon is inevitable.

For most, indulging in a few chocolate eggs won’t cause any harm, just maybe some tummy aches. However, such an abundance of chocolate on offer can cause serious temptation to those who are either on a strict diet or must avoid chocolate and sugar for medical reasons.

If chocolate is your vice, one of the best ways to survive the temptation of Easter treats is to stock up on goods that allow for a chocolate hit, yet are somewhat guilt-free. A good-quality, high-cocoa (at least 70% cocoa solids) dark chocolate is great to have in the press, as nibbling on a square can quash a chocolate craving, and dark chocolate also works well as an ingredient for chocolate cakes and bakes.

Cacao powder can be used in many dishes and only a little of it is needed to give an intense, chocolate hit, along with the benefit of a nutritional, disease-fighting antioxidant boost.

For a soothing, hot drink, a spoonful can be added to a cup of warm milk, but as cacao powder can be slightly bitter, a little honey or your regular sweetener can be added to taste.

Cacao powder is also a delicious addition to a smoothie mix, while a nutritious, chocolatey ice-cream can be made by blitzing a few frozen bananas, with a drizzle of maple syrup or honey, and a little cacao powder.

If your house is like mine, and a tsunami of chocolate eggs is imminent, before the first one is cracked put a little time aside to make or buy a few less-guilty treats to enjoy over the Easter season.

At least when everyone else is tucking into their chocolate egg, you’ll be prepared by having something healthier – and possibly even tastier – to appreciate with an afternoon cuppa.

Recipes

Nessa Robins' Easter energy eggs. \ Nessa Robins

Easter Energy ‘Eggs’

Makes 12

If you are planning on making some tasty treats to gift this Easter, this mixture makes enough for two half-dozen cartons. Each one is fairly filling, so it should keep any chocolate cravings at bay. A combination of nuts can be used, but I find hazelnuts and cashews work particularly well.

200g dates, pitted

4 tbsp natural peanut butter

70g roasted hazelnuts

50g unsalted cashew nuts

25g sesame seeds

25g sunflower seeds

  • 1 You will need two empty egg cartons. Add six cupcake cases to each.
  • 2 If the dates are dry, soak in warm water for 10 minutes, then drain and pat dry. Add the dates to the processor and blitz for a few seconds, until the pieces are very small.
  • 3 Add the rest of the ingredients and blitz to combine, but be careful not to over-process. Don’t fully blitz the mixture. Leave some roughly chopped up bits in place.
  • 4 Remove the blade from the bowl. Take a spoonful of mixture and careful mould, with the heat of your hands, into an egg shape. Repeat this with the remaining mixture, making 12 ‘eggs’.
  • 5 Place on a plate and leave to set in the fridge for half an hour, and then fill the cartons with the eggs. If not eating on the day, place the eggs in a ziplock bag or air-tight container and store in the fridge for up to five days.

    • Nessa Robins' chocolate avocado mousse. \ Nessa Robins

    Chocolate avocado mousse

    Serves six

    The magic ingredient in this nutritious and delicious chocolate mousse is the avocado. Once perfectly ripe, the smooth flesh, when blitzed with the other ingredients, creates this smooth and decadent chocolate mousse.

    1 ripe avocado (125g), peeled and stoned

    1 frozen medium banana

    100ml coconut milk

    3 tbsp cacao powder

    3 tbsp maple syrup

    1 tbsp vanilla extract

    Pinch of sea salt

    100g roasted hazelnuts, finely chopped

    Egg shells, to serve

  • 1 To prepare the egg shells, carefully crack open the top of the eggs. Reserve the eggs for another dish. Place the empty eggshells into a saucepan of hot water and boil for five minutes. Remove from the water and place on a tray. Once cool enough to touch, wipe away any white from the shells with kitchen paper. Leave to one side.
  • 2 For the mousse, place all the ingredients, apart from the hazelnuts, into a processor and blitz until completely combined and smooth, making sure no lumps of avocado are remaining. You will need to stop the processor twice or three times while blending to ensure it’s blending evenly, and to scrape any mixture from the side of the bowl.
  • 3 Once smooth, take the blade from the bowl and fold through half of the hazelnuts. Fill the mixture into a piping bag and pipe each egg shell with a serving of mousse. Place in egg cup holders and sprinkle over the remaining chopped hazelnuts. If not serving straight away, leave the mixture in the piping bag until ready to serve later in the day.

    • Read more

    Home Nurse: recipes for a happy heart

    Nessa Robins' guilt-free festive desserts