Happy Chocolate . . . I mean Easter!

If you have hung around with me for more than 10 nanoseconds you likely know a few things about me. First, I love chocolate!

Secondly, I love nurturing, growing and expanding my understanding of the spiritual component of who we are. Thus I love the reflection, restfulness, rejoicing and family/friend times that are often a part of Easter celebrations!

And thirdly, did I mention, I LOVE chocolate!

Because being a strong advocate for real food and real health is in no way incompatible with the occasional celebratory chocolate intake . . . read on, get creative and ENJOY!

For those of you that are Protein Body Types, here is my latest favourite Keto-friendly celebration food – Keto Nanaimo Bars. You can either make ½ the amount of top chocolate layer and drizzle it like I did in the photo (which, truth be told, was those bars last stop before inhalation!) or go “old school” Nanaimo Bar, make the full amount, and cover the whole top with a layer of chocolate. Let’s just say that this Carb Body Type thinks these marbled beauties are pretty tasty as well!

Next, after seeing a picture earlier this month of the amount of sugar in a Cadbury Cream Egg (thank you The Little Red Hut Home & Gifts for doing the math and measuring on the BEFORE pic!), I figured there had to be a way to re-create the fun (thanks Delish for your picture of what a homemade version can look like) without so much of the flippin’ health damage.

Sugar in Cadbury Eggs                                            Homemade Chocolate Easter Eggs

Therefore, three simple make-your-own-oh-so-good-eggs steps:

Step 1: Get mini or medium-sized hollow chocolate eggs (dark chocolate and fair trade if possible) and “crack” off one end. Do not eat these yet! Well, maybe you can eat the top that you have cracked off.

Step 2: Make up a batch of Cream Cheese Frosting, in your flavour of choice, fill a piping bag with frosting and fill the chocolate eggs. Do not eat these yet! There are lots of frosting recipes online. Here’s my current favourite adaptation:

Cream Cheese Frosting or Filling (perfect for Chocolate eggs)


  • ½ cup butter, preferably grass-fed, softened
  • 8 ounces full fat cream cheese, preferably organic, softened
  • 2/3 cup powdered sugar or powdered erythritol (I used Swerve)
  • flavouring of choice (options below)


  1. Cream together the butter and cream cheese.
  2. Slowly (so as not to blow it all over your kitchen) beat in the sweetener, until mixture is smooth and creamy.
  3. Add in your choice of flavouring. Continue beating on high (up to two minutes), until filling is fluffy.
  • Vanilla – add 1 teaspoon of vanilla
  • Cinnamon – add 1 drop Améo Cinnamon essential oil OR 1 tsp. cinnamon powder
  • Lemon – add 1 drop Améo Lemon essential oil OR 1 tsp. lemon zest
  • Orange – add 1 drop Améo Orange or Tangerine essential oil OR add 1 tsp. orange zest

Step 3: Place a dollop of apricot or mango jam on top of the cream cheese-filled egg to mimic the yolk OR get super creative and do like I’m hoping to do, and make up a batch of healthy homemade lemon curd and use that as yolk. Now you can eat one!

OK, off to the kitchen.

Until next time. . .

. . . be well,


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