This past weekend we celebrated Easter. It was my son’s first Easter so it was even more special! I was thinking back on my favorite Easter treats as a child. Resees Peanut Butter Eggs was a hands down favorite. I had to re-create these treats into something healthy and fun and came up with these beauties! I made natural sprinkles to top them off which I will show you how to make! 🙂
(paleo, vegan, gluten free)
Serves 12
Ingredients:
- 1 cup nut butter of your choice(I cheated and used organic peanut butter just because it was Easter) Any nut butter will do! I’ve made them with cashew butter and they were outstanding.
- 1/4 cup coconut flour OR natural vanilla protein powder
- 1/4 cup pure maple syrup OR honey
- 2 teaspoons vanilla extract
- 1 1/4 cups dark chocolate chips(60% or higher)
- 1 tablespoon coconut oil
Process:
1. In a medium sized bowl, mix together nut butter, coconut flour or protein powder, maple syrup, and vanilla until combined.
2. Spoon dough into your hands and shape into eggs. Place on a large sheet pan lined with parchment paper.
3. Refrigerate for 30 minutes or freeze for 10 minutes while you start the next process.
4. Melt 1 cup of the chocolate chips and coconut oil over a double boiler or very slowly on very low heat in a small pot on the stove.
5. Take your dough out of the refrigerator. With a spoon, dip your eggs into the chocolate and quickly coat. Place egg back on the parchment paper.
6. When all eggs are finished, cool in refrigerator for at least 10 minutes.
7. Melt 1/4 cup of chocolate chips in the microwave. Use a brush and brush chocolate over cooled eggs. Then add sprinkles(I did this over the sink). This keeps the sprinkles looking neat and prevents them from getting on other eggs.
2. Spoon dough into your hands and shape into eggs. Place on a large sheet pan lined with parchment paper.
3. Refrigerate for 30 minutes or freeze for 10 minutes while you start the next process.
4. Melt 1 cup of the chocolate chips and coconut oil over a double boiler or very slowly on very low heat in a small pot on the stove.
5. Take your dough out of the refrigerator. With a spoon, dip your eggs into the chocolate and quickly coat. Place egg back on the parchment paper.
6. When all eggs are finished, cool in refrigerator for at least 10 minutes.
7. Melt 1/4 cup of chocolate chips in the microwave. Use a brush and brush chocolate over cooled eggs. Then add sprinkles(I did this over the sink). This keeps the sprinkles looking neat and prevents them from getting on other eggs.
Sprinkles!
I’m not going to lie, this process took a few hours. BUT you can make a ton of sprinkles and use them for months! I’m going to save the rest for my son’s birthday in July. This is a great activity to do with kids, but I also had a lot of fun doing this by myself! You will need a juicer to complete this part.
Ingredients:
- 3 cups organic shredded coconut
- 1/4 cup boiled red cabbage with baking soda(boil 1/2 head of cabbage in a medium pot of water for 10 minutes. Next, add 1 teaspoon of baking soda to the drained mixture and mix. This will turn it blue!) Reserve the 1/4 cup for coloring.
- 1/4 cup beet juice
- 1/4 cup carrot juice
- 1/4 cup spinach juice
- 1/4 cup blueberry juice
Process:
1. Divide coconut flakes into 5 medium bowls.
2. Add juice 1 tablespoon at a time until you reach your desired color into each bowl.
3. Mix thoroughly.
4. Dehydrate coconut flakes for 6 hours in a dehydrator on 120 degrees. OR put oven on lowest heat and dehydrate flakes on a baking sheet. Keep a close eye on them if you use this method. You don’t want them to burn.
5. Use on any treat you desire! These will keep in baggies for up to 3 months in a cool, dry place.
