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Healthy Easter Treats

Healthy Easter Treats

Healthy Easter Treats

Easter can be such a fun time of the year. Often it means spending time with family and friends, camping trips, autumn leaves and often endless amounts of sugar, mostly in the form of chocolate.

If you want to still enjoy some Easter sweetness, but want to decrease your intake of the classic processed chocolate egg, here are some healthier recipes to try

Superfood Chocolate Bark


  • 2 cups 70% dark chocolate (chips or slab)
  • ¼ cup roasted hazelnuts, chopped
  • 1 tbsp goji berries
  • 1 tbsp pumpkin seeds
  • 1 tbsp sesame seeds
  • 1 tsp hemp seeds
  • 1 tsp chia seeds


  1. Put the chocolate nto a bowl
  2. Fill a small pot halfway with water and bring to a boil.
  3. Lower the heat to medium and place the bowl on top of the pot of water (*the bowl should be slightly larger than the pot, so the bottom of the bowl sits just on top of the pot)
  4. Use a spatula and stir the chocolate every minute or so until completely melted.
  5. Remove from heat.
  6. Line a pan with parchment paper and pour the melted chocolate into the pan.
  7. Use the spatula to spread the chocolate into a large rectangle.
  8. Sprinkle the hazelnuts, goji berries, pumpkin seeds, hemp seeds, and chia seeds on top.
  9. Place in the fridge to cool for 30 minutes.
  10. Using a sharp knife, cut the bark into pieces.
  11. Store in an airtight container.

Note: feel free to use alternatives to sprinkle on the bark, such as: flaxseed, dried cranberries, dried apricots, berries.

Inspired from:

Cacao & Strawberry Sugar Free Easter Eggs


  • ½ cup of cacao butter
  • ½ cup of cacao powder
  • 2 tbsp chia seeds
  • 1 cup of strawberries
  • water
  • 1 tbsp honey for chia seeds
  • ¼ cup of honey for chocolate
  •  ¼ cup of honey for chocolate


  1. Make the strawberry chia jam first by blitzing the strawberries and chia seeds in a blender or food processor (you can add a little water to help combine)
  2. Once processed, pour the mixture into a saucepan and bring almost to a boil. Reduce the heat and stir until the mixture has thickened
  3. Set aside to cool right down
  4. To make the chocolate, melt the cacao butter, cacao powder and honey in slowly in a saucepan
  5. Once melted pour a small amount of chocolate into the bottom of your chosen mould, then a blob of the strawberry jam and then cover completely with the raw chocolate mixture
  6. Place in the freezer until thoroughly frozen and then place in airtight container and store in the fridge until you want to eat on

Sourced from:


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