While there isn’t a historical basis for chocolate and candy at Easter, not having them to look forward to after the ham and deviled eggs would be like missing a course.
But their ingredients can be not-so-sweet: Most jelly beans are made with high-fructose corn syrup, and nearly all major chocolate brands contain emulsifiers, which a recent study linked to metabolic disease in mice.
Don’t cancel the egg hunt yet though; we found some healthier choices for the Easter Bunny to stash.
No sugar, preservatives, dairy or emulsifiers — this is just the raw power of chocolate. The subtly flavored Rose bar, with a purple color that comes from raspberries and beets, even tastes like spring, and Synergy Spice is packed with enough energy-boosting ingredients (cinnamon, lucuma, cayenne) to jolt you right out of your winter hibernation. $24.25 for 32 squares
These jelly beans are not only free of artificial colors, flavorings and corn syrup, they are made with organic fruit juice. They’re also tastier than what’s glutting all the supermarket shelves, in flavors like tropical punch, pineapple and watermelon (you may not even recognize the natural version!) $4.99 for 8 oz.
Justin’s started out making all-natural nut butters, and the same philosophy applied to putting a chocolate shell around them. You won’t find the cocoa butter replacement PGPR in these cups, which use organic ingredients and non-hydrogenated palm fruit oil. There’s a hint of sea salt to keep things interesting, and the gluten-free, vegan treats are also available in dark and white chocolate shells. $23.89 for 24