It seems as though I am always in the midst of some kind of health-kick around the approach of Easter! Maybe it’s the masochist in me, but I’d prefer to think it’s simply a matter of loving the challenge of creative problem solving. Baking is a joy to me, especially on festive occasions. So, not to be deterred by my current sugar-free eating habits, I made use of some of Sarah Wilson‘s recipes and gave them an Easter-y twist.

I started by making Easter eggs from Raw Breakfast Ball mix (recipe found in I Quit Sugar For Life)… like so…




1 square dark chocolate (86%), melted
1 quantity/batch of your favourite sugar-free protein ball mix (of a light colour, preferably)
A toothpick


  1. Instead of rolling walnut-sized protein balls, take a slightly smaller amount and form into little egg shapes.
  2. Dip the end of the toothpick into the melted chocolate and dab tiny dots of chocolate randomly on each egg.
  3. Allow to set in refrigerator.
  4. Eat them as they are, serve them in coconut nests (see below) or use as cake decorations.




I came across a recipe for a large coconut “nest” cake decoration in I Quit Sugar For Life and was struck by an idea to make mini-nests* with which to decorate cupcakes.

I didn’t modify the recipe itself, only the directions. So I won’t post it here. But honestly, any coconut macaroon recipe should work if followed along with the directions below. If you want to create sugar-free coconut nests you could try this old recipe I posted years ago, maybe, but use only the egg whites (whisking them before adding the other ingredients) and omit the sugar, using 80ml rice malt syrup instead! And do let me know if it works or not! I’d normally experiment myself, but I’m a little pressed for time right now. 😉
Alternatively you could buy Sarah Wilson’s book!


1 batch of coconut quinoa nest mix (page 138, I Quit Sugar For Life) or 1 batch of coconut macaroon mix
A mini pie tin (of the sort you would use for making mince pies)
A spoon (to help mold the nests)


  1. Preheat oven to 170°C. Grease the pie tin.
  2. Spoon heaped tablespoons of coconut mixture into the little pie forms and press down with your fingers/the back of a spoon. This will help form a nest-like shape.
  3. Bake nests in the oven for around 15 minutes or until they are golden brown. Allow to cool slightly before carefully removing from tin.
  4. Once cool, fill the nests with what you like (the Speckled Mini Peanutty Protein Easter Eggs above are a good festive option!).


*They are best eaten on the day they are made, however I have also frozen some in an airtight container and plan to serve them filled with strawberries and coconut cream at a later date (I might try defrosting and crisping them up in the oven for a few minutes first).


… And I wasn’t about to leave my Easter baking binge at that, so I took it a step further and made…



Makes 12


2 large raw beetroots, grated
2 eggs
1/2 tsp vanilla powder
1 tsp of cinnamon
A pinch of  salt
375 ml almond meal/flour
80 ml raw cacao powder
60 ml macadamia oil (or coconut oil)
60 ml rice malt syrup
1 tsp of baking powder


  1. Preheat oven to 170°C then line a cupcake tray with 12 cupcake cases.
  2. Blend all ingredients until cake batter is smooth.
  3. Spoon batter into cupcake cases and bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and cool cupcakes on wire rack.
  4. Frost cupcakes with whipped cream with a little stevia (I used 1/2 a teaspoon of stevia to 500 ml of whipped cream) or whipped coconut cream (1 tin) with 1/2 a teaspoon of vanilla powder added.
  5. Decorate if desired. For an Easter-fied version of these cupcakes, try making Coconut Nests and  Speckled Mini Protein Easter Eggs to sit atop your cupcakes.



*I can only assume that it is ok to post this closely modified version of Sarah’s recipe as Sarah’s Beetroot Red Velvet Cupcake video (from The Morning Show) is publicly available and I have found this recipe online elsewhere. I do, however, urge you to check out her books, in particular I Quit Sugar- The Chocolate Cookbook, in which the original recipe appears!


I was once again extremely flattered when Sarah Wilson chose my little Easter cupcake creations amongst those she mentioned in her IQS Easter treats post on Instagram! It’s lovely enough to receive a favourable response from my family when I make something for them, but receiving a virtual nod of approval from the creator of the original recipes herself is the icing on the proverbial sugar-free cake!

MM xx



39 thoughts on “SUGAR-FREE EASTER TREATS & BEETROOT RED VELVET CUPCAKES (for an IQS-inspired celebration)

  1. How cool that Sarah Wilson highlighted your Easter desserts! But then again, it is obvious why. You are creatively and enthusiastically embracing her ideas and making them your own!! I am really intrigued to try using beet root in a dessert. Usually I avoid all things red velvet because all of that food coloring is just gross! 🙂

    • Thank you so much! 🙂 x
      The beetroot definitely gives them an earthy flavour (which does compliment the cocoa)… and as they are sugar-free, I guess they add a small amount of sweetness that colouring definitely would not do. Any grated fruit or veggie I have used in baking seems to have added a lovely moistness to the texture, which is good in this instance particularly as I hate dry cupcakes! 🙂

  2. This post is not only a ‘feast for the eyes’; I’m sure it’s a feast for any tummy… 😉
    I adore beetroot; I’m sure it would add moisture (as you’ve said) colour and flavour.
    What a delight to be (once again) given that virtual nod – you certainly deserve it.. 😀

  3. These could not be cuter!! Love the whole idea– but not sure where to get protein ball mix. Could make them next Easter with little cadbury eggs?? thanks for the fun recipe!

    • Hi Rhonda! Thank you! x
      Oh, I just made a batch up myself. I am sure that Sarah Wilson won’t mind me sharing the ingredients with you! 😉
      60 ml natural peanut butter (no sugar or salt)
      125 ml coconut cream
      60 ml coconut oil, melted
      1/2 tsp salt
      125 ml coconut flour
      80 ml cooked, chilled quinoa
      125ml shredded coconut
      Mix and roll into balls or form into mini eggs! 😀

      And if you are not doing the sugar-free thing, then any little candy/chocolate eggs would look cute too! 🙂

  4. Wow–this cupcake looks impressive and I’m sure it’s delicious too! I’ve never tried beetroot red velvet cupcakes before, but I am intrigued! It would definitely be nice to eat something that’s tasty and healthy as well. Thanks for sharing the recipes! 🙂

    • Thank you, Ada! I think I will still always be a fan of traditional Easter treats too, but it is wonderful to experiment with sugar-free baking/dessert-making! Lots of fun! 😀

    • Hi Uru! Thank you 🙂 I have been checking out your blog posts but have issues with making comments… the comment form doesn’t seem to be working for me. Well, I wanted to say about one of your posts… what, what, WHAT? I am soooo jealous, CCU! That interview?! And all those treats? And that whole post is just crazy! What a dream :D! Lucky girl (but well-deserved!) xx

  5. Pingback: Shivaay Delights…Sharing Super Blogs! | Shivaay Delights

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s