Hi Healthy, Sexy, Vegan (or Vegan to be)!

It is that time of year, and I know you’re so excited for family time, Easter egg hunts, and those naughty treats you’d never eat otherwise.

All those pies and pastries and cookies and hot cross buns… yummmmy! Right? Wait, no!

As you know if you’ve been reading my blogs, all that processed junk, gluten, butter, dairy, eggs, and other unhealthy, fattening ingredients are just not part of an optimal diet, especially if we’re going for healthy weight loss.

And inevitably, we binge on these foods, and then next week rolls around and those kilos we’ve worked so hard to lose have snuck right back on.

Not this time, gorgeous!

What if you could keep all the Easter flavours you love and crave, but skip the ingredients that will make you fat, sick, and unhappy? It is seriously possible, beauties, and I’m going to tell you how!

I hope you enjoy these 5 insanely yummy, easy-to-make, slimming Easter recipes. Please share your success stories in the comments! 😉

Note: I have included a few ingredients in these recipes, like coconut oil and powdered sugar, which I don’t normally recommend you eat. However, since this is a special occasion, and since these recipes are still so much better for you than the traditional, fattening alternatives, I’ve made a few exceptions.


Weight-Defying Sweet Potato Pie with Coconut-Almond Crust

You are going to LOVE this perfectly sweet, creamy pie. The coconut almond crust is unbelievably good, too. And the best part? Every single ingredient in here follows my Taste and Flavour Solution, so you can enjoy guilt-free, knowing the food dynamics in this recipe are supporting your healthy weight loss or maintenance!

Note: If you see purple sweet potatoes at your local market, use them—they turn this recipe a stunning shade of purple—perfect for Easter!

Simple, Slimming Ingredients:


  • ¼ cup coconut oil, melted (special exception for Easter, gorgeous!)
  • ¼ cup pure maple syrup
  • 1 cup almond meal
  • 1 cup unsweetened shredded coconut
  • 1/4 teaspoon Celtic salt (optional)
  • 1/2 teaspoon baking soda

Dreamy Filling

  • 1 kilo (2 pounds) sweet potatoes, peeled and sliced thick
  • ¾ cup coconut milk (check the label and choose a preservative-free one!)
  • ½ cup maple syrup (or less if you like things a bit less sweet!)
  • 1½ tablespoons tapioca starch
  • 1 tablespoon fresh lime juice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon Celtic salt (optional)
  • 1 teaspoon ground ginger
  • ½ teaspoon allspice
  • ¼ teaspoon cayenne pepper (optional—or use more if you like a kick!)
  • ¼ teaspoon ground cloves

Guilt-Free Coconut Whipped Cream

  • 1 can full-fat, additive-free coconut milk
  • 2 dates (soaked for at least 10 minutes, and up to 12 hours)

Step-by-Step Directions:

  1. Preheat oven to 175C (350F). Grease a 20-centimeter (9-inch) pie pan with coconut oil.
  2. Combine all those sexy crust ingredients in a large bowl, then transfer them to your pie pan. Wet your hands to make them non-stick, and press the crust evenly into the bottoms and sides. Why not get your little ones to help, too!
  3. Bake for 10 minutes, until the crust puffs out a bit and turns a gorgeous golden-brown. Use the back of a spoon to gently push the crust down, and resist the urge to eat the crust and skip the rest of the recipe!
  4. Now for our dreamy filling…Bring a pot of water to a boil—make sure there’s plenty of space for all your sweet potatoes—then add those beauties and cook for 10 minutes at a boil, or until soft enough to poke a fork into them. Drain, then add sweet potatoes to a high-speed blender or food processor.
  5. Next, add all your filling ingredients, and blend on high until smooth as a dream.
  6. Pour filling into the crust, even out the top, and bake 45 minutes, or until firm-with-a-bit-wiggle.” Let cool before serving. Remove the pie from the oven and let it cool completely before serving it.
  7. Finally, a slimming whipped cream you can enjoy in abundance! First get your coconut really cold by leaving in the fridge overnight (or at least an hour if you’re in a hurry). We want the cream to separate from the milk. Then separate the hard cream on top, transfer to a large bowl, and add the dates. Use an electric beater to beat the cream for 2-3 minutes. Don’t expect it to stiffen like traditional whipped cream—just get it firm enough to spoon on top of each slice.
  8. Serve, share with loved ones, and enjoy the stunning body-shaping properties of healthy calories and satisfying flavours at this year’s Easter celebration!



Cinnamon Cookies

What happens when we remove all the refined sugars, processed flours, fattening butter, and body-destroying animal products from a cookie recipe?

Magic, my beauties. Magic happens. 😉

The whole family is sure to go crazy for these sensationally tasty, body-shaping, cruelty-free cinnamon cookies. No extra kilos in sight, here…

Simple, Slimming Ingredients:

  • 1/5 cup coconut oil
  • ¼ cup maple syrup (my personal favourite, but feel free to substitute agave or another natural sweetener)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • dash of Celtic salt (optional)
  • 12 tablespoons brown rice flour
  • 8 tablespoons tapioca starch
  • 8 tablespoons sweet rice flour

Step-by-Step Directions:

  1. Preheat oven to 175C (350F). Line a baking tray with parchment paper, prepare your rolling area, dig out your favourite Easter cookie cutter(s), and get your little angels in the kitchen. Now you’re ready to get the party started!
  2. Put your coconut oil in a large mixing bowl and whip it with an electric mixer to soften. Add maple syrup, vanilla extract, cinnamon, and salt, and combine. Add remaining ingredients (except for the raisins), and mix with a wooden spoon.
  3. Now use your hands—get your little ones to help!—to keep mixing, working the dough until you can shape it into a ball. Dough should hold its shape without being sticky. Take your time to knead it thoroughly, and if it’s still a bit sticky, add another tablespoon of flour. If it’s too dry, add another tablespoon of sweetener.
  4. Take all of that dough and form it into a big ball, then flatten into a disk-like shape. Place it between two sheets of parchment paper, and roll it out with a pin or heavy bottle until around 1/2 centimeter (1/4 inch) thick. Hand the cookie cutters over to the little ones, and let them go wild! Transfer your beautiful cookies-to-be to the baking sheet you prepared, leaving about a centimeter (half an inch) between them. Gather your dough scraps, and repeat!
  5. Bake for 10-13 minutes, until edges are just turning golden. Time will vary, depending on cookie size, but don’t over-bake—cookies will harden quickly as they cool! Remove from oven and transfer to cooling rack.
  6. Allow to cool enough that you don’t burn your tongue, and enjoy with family and friends while hunting (vegan!!) Easter eggs in the garden!


Vegan (Seriously!) Chocolate Cream Eggs

Wait, really?? Yes, gorgeous! These sweet chocolate cream eggs are a special-but-still-slimming treat for Easter.

Remember, as long as you leave out the eggs, dairy, and processed ingredients, you’re still getting most of the benefits of a healthy calorie, plant-based diet…and the finished product is likely cholesterol-free and far lower in fat!

This recipe is shockingly good. Like, your mouth won’t even believe it good. Better than Cadbury eggs good.

Yep, you better get cooking right now! 😉

Simple, Slimming Ingredients:


  • ¼ cup agave syrup
  • 2 tablespoons vegan butter (I use Nuttelex)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon Celtic salt (optional)
  • 1½ cups powdered sugar (sorry not sorry)
  • blue spirulina
  • turmeric

Note: Can’t find blue spirulina or turmeric? Want to keep this recipe super clean? Experiment with totally natural sources of gorgeous colours: mulberry juice, blueberry juice, and mango juice are all amazing!

Chocolate Shell

  • 1 cup vegan chocolate chips

Step-by-Step Directions:

Note: You can also use an egg-shaped mold for more uniform results, but I gotta say, it’s more fun shaping the eggs by hand.

  1. Mix together your agave syrup, vegan butter, vanilla extract, and salt.
  2. Slowly add in powdered sugar until you have a thick gooey cream-like mixture. If you want to add food colouring (your turmeric and spirulina), split cream into different bowls, mix colour in well. Allow to set in freezer.
  3. Melt your chocolate in a double boiler.
  4. While it’s melting, form egg-like shapes with your frozen cream, then return to freezer to set again. (I suggest you remove the eggs from the freezer one at a time for the next step, to keep them easy to work with.)
  5. When your cream eggs are firm, remove from freezer (one at a time), and drop one by one into the melted chocolate. Scoop them out, allow excess chocolate to drip off, and then place on a baking sheet lined with parchment paper.
  6. When you’ve covered all the eggs, pop back in the freezer, and leave until chocolate hardens.
  7. Be nice and share—and enjoy this Easter season the slimming way!

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Super-Powered Hot Cross Buns

Everyone’s favourite Easter treat just got a healthy calorie plant-based makeover! Are you excited?

These softy, fluffy hot cross buns are just perfect. Your weekend just got yummier! This recipe makes 12 tasty treats; feel free to double or triple to satisfy more healthy celebrators.

Simple, Slimming Ingredients:


  • 2 1/4 teaspoons yeast
  • 1 teaspoon sugar
  • 1/2 cup lukewarm water
  • 3/4 cup room temperature/lukewarm unsweetened non-dairy mylk
  • 1/3 cup coconut oil
  • 3/4 teaspoon Celtic salt (optional)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup coconut sugar
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 3 1/2 – 4 cups flour of choice (choose a gluten-free baking blend to keep this wheat-free!)
  • 1/2 cup raisins
  • 1/4 cup dried currants

Vegan “Egg” Wash

  • 2 tablespoons unsweetened non-dairy mylk (I use almond milk here)
  • 1 tbsp pure maple syrup


  • 1/2 cup powdered sugar (sorry not sorry, it’s Easter, go wild)
  • 1/4 teaspoon vanilla extract
  • 2 1/2 teaspoons unsweetened non-dairy milk (I use almond milk here too)

Step-by-Step Directions:

  1. In your stand mixer bowl, add yeast, 1 teaspoon of sugar, and lukewarm water. Let stand for a few minutes. (If you don’t have a stand mixer, or if you want to have more fun, skip that and use your hands!)
  2. When yeast gets a bit foamy, add lukewarm milk, oil, salt, ground cinnamon, ground nutmeg, remaining sugar, orange zest, lemon zest, and 1 cup of flour. Combine with a spoon.
  3. Add 2 more cups of flour and set the mixer to knead—or knead by hand.
  4. If dough is a bit sticky, add another 1/2 cup of flour at a time.
  5. Knead for about 5 minutes, until no longer sticky. Add raisins and currants in the last minute to get them involved.
  6. Oil a medium bowl lightly, and transfer your finished dough to it. Cover with a towel and leave in a nice, warm spot until it doubles in size. (Usually around 1 hour)
  7. Line an 11″ x 13″ (approximately 28 x 33 centimeters) pan with parchment paper. Leave a bit extra around the edges so it’s easy to remove the whole thing from the pan after baking.
  8. After your hour is up, push the dough down and knead for a few seconds to get rid of any air pockets.
  9. Separate into 12 equal pieces, roll each one into a ball, and place on the parchment-lined pan. Don’t worry if they get pretty cozy in there.
  10. Cover with a towel, place in your nice, warm spot again, and leave to rise for 30 minutes. In the meantime preheat oven to 375°F.
  11. While you’re waiting, make your vegan “egg” wash by combining unsweetened mylk and maple syrup.
  12. When rolls are ready, use a pastry brush to coat the top of each one with your “egg” wash.
  13. Bake for 20 minutes, or until golden brown, then remove from oven and let sit for a few minutes.
  14. Now remove the parchment paper and buns from the pan all in one go, and place on cooling rack. using parchment paper overhang as handles and place onto a cooling rack. Don’t separate them yet if they’ve joined during baking.
  15. Allow to cool fully, and make your icing while you wait by mixing powdered sugar, vanilla, and unsweetened non-dairy milk together in a bowl. When you have a thick icing consistency, transfer to a piping bag with a small tip—or a small ziplock bag, and snip off one of the corners.
  16. Once buns are totally cooled (very important that they’re not even warm for this step), pipe your icing crosses over the top (3 lines across, 4 lines down).
  17. Share with the whole family, and enjoy the incredible, satisfying flavours and textures!



Simply Sensational Plant-Based Peanut Butter Cups

A cafe in Byron Bay used serve these amazing vegan peanut butter cups—they were so yummy! So you can imagine my disappointment earlier this year when I discovered they’d changed the ingredients (god knows why) to include dairy… without telling anyone. Good thing I had a funny feeling about it and thought to ask one day.

So, I had to learn how to make my own. These vegan peanut butter cups are so darn good, I know you’ll love them as much as I do!

Simple, Slimming Ingredients:

  • ½ cup natural peanut butter (or any other nut butter—go wild!)
  • ¼ cup dates, soaked at least 10 minutes
  • ½ teaspoon vanilla extract
  • ¼ teaspoon Celtic salt (optional)
  • 1¼ cups vegan chocolate chips

Step-by-Step Directions:

  1. In a medium-sized bowl, combine peanut butter, soaked dates, vanilla extract, and salt until it takes on a soft, dough-like consistency.
  2. Melt chocolate chips in a double boiler. (If you don’t have one of those, no problem! Just pop a heat-safe bowl over a pot, and voila! The bowl should rest comfortably in the pot with a some space for water underneath. Fill the pot with a few centimeters of water, put the bowl on top and add your chocolate chips.) Bring the water to a boil and gently stir the chocolate chips until completely melted, then remove from heat.
  3. Now, lay out some cupcake liners on a baking sheet, and add just enough melted chocolate to cover the bottom.
  4. Make small disks (just a tiny bit smaller than the cupcake liners) with your peanut butter mixture, and place them into each chocolate cup.
  5. Seal the deal by pouring more melted chocolate on top, letting the chocolate go around the sides of the dough, too.
  6. Place in the fridge to set for about 30 minutes. Once the chocolate hardens, you can pop them out of the liners, or leave them in for mess-free snacking. Store in an airtight container…if they don’t disappear immediately!

Enjoy all these treats, wild ones! Don’t forget to share your successes—or other favourite plant-based Easter creations—in the comments. Tag me on Facebook, and I’ll share your yummy creations on my pages, too!