Homemade Chocolate Easter Eggs (But Much Healthier for you!)

I made these to resemble Easter eggs. They are much healthier though for you and will actually help fill you up and help satisfy your sweet tooth/chocolate craving too. :) I think of these as a healthier version to jelly beans. :) And it’s really simple too…

 

 

You need….

1. 1x recipe for just the chocolate part of my homemade reese’s (below)

• 1/2 c. cocoa powder
• 1/4 c. melted butter (the real thing! or earth balance, or coconut oil as suggested in the original recipe)
• 1 t. vanilla
• 1/8 – 1/4 c. honey/agave

   2. 2 c. almonds (or you could use peanuts, other nuts, or seeds)

Make the chocolate by combining all the ingredients) . Stir in the almonds until all are evenly coated. Use fork to dish out almonds and separate them. Place them on cookie sheet covered in parchment paper or wax paper. Store in the freezer or fridge until ready to serve. :)

Want another fun Easter candy recipe? Try my homemade “Reese’s Eggs”, with PB and Chocolate!

Homemade Chocolate Peanut Butter (“Reese’s”) Easter Eggs

 

Happy Easter Everyone! I wanted to post this earlier, but with finals and such fast approaching, I haven’t had a spare moment until now. 

I love peanut butter and chocolate. I used to love Reese’s before I changed my diet. Now, they don’t really even taste good to me. (And since they’re not good for me, I’m glad!) Probably my favorite Easter candy growing up was “Reese’s Eggs”.  I decided to try and make my own this year. 

I made these chocolate peanut butter Easter Eggs based of my homemade “Reese’s” cups but with a few changes.

Treat your family or yourself with these instead of Reese’s. They are much, much better for you and actually taste better too! :) Include them in your last minute Easter baskets too! :)

 

Homemade “Reese’s Eggs”

 

• 1 c. creamy peanut butter (natural)/ or other nut butter or sunbutter
• 2 T. honey
• 1 t. vanilla
• 1/4 c. c. melted butter (or earth balance, or coconut oil )
• 4 T. cocoa powder

Mix melted butter or oil with peanut butter, honey, and vanilla. Stir in cocoa powder. Spoon onto parchment/wax paper and place in the fridge/freeze until set. Serve.

 

(Keep them in the fridge/freezer) until ready to serve if made with butter especially!

 

Enjoy! :)

 

Looking for more Easter candy ideas that are better for you? Try my other chocolate candy eggs here. :)

GF (Gluten-Free) , dairy-free, sugar-free, soy-free, vegan, homemade frugal chocolate chips!

     No way! Is that even possible? I can hear you say it millions of blogger spheres away. :) That’s what I would be saying! It is intensely hard to find sugar free, gluten free, and dairy-free chocolate, let alone the combination of all of those and still have it be frugal and taste delicious! But I discovered away my friends and I’m here to tell you that:

The answer is, most definitely(YES!)

 

Remember the recipe that I got from Oceans of Joy for peanut butter cups that I posted here? Well, it’s the same chocolate recipe….I’ll just post it here for reference.

• 1/2 c. cocoa powder
• 1/4 c. melted butter (the real thing! or earth balance, or coconut oil as suggested in the original recipe)
• 1 t. vanilla
• 1/8 – 1/4 c. honey/agave (try the lesser amount if you can handle it---It seems to help them hold shape better)

Combine all ingredients. Stir. Line a small cookie sheet with parchment paper.  Fill a cake decorating icing bag (or a plastic bag with a tiny hole in one corner) with the chocolate. Slowly touch the point down to the paper. Pull up quickly. Add more if needed. (I’ll tell you a little secret: Most of these required at least two times of touch and go. :) And don’t worry if they aren’t as beautiful and perfect as the one’s from the store----these ones have personality! They were made by you! Not a machine! :))    Place in the freezer until frozen. Use for recipes calling for chocolate chips or add them to recipes you want chocolate chips!

 

Homemade Reese's (Peanut Butter Cups)! :) (refined sugar-free)

Oh my peanut butter chocolaty goodness! These are like heaven and are about 1,000 times better than the original things. Plus they are about 100 times better for you too.And frugal. :) Warning: These are very rich but very addicting. :)

Not convinced these are better for you? Take a look at the store-bought varieties ingredients: Milk Chocolate (Sugar; Cocoa Butter; Chocolate; Nonfat Milk; Milk Fat; Lactose; Soy Lecithin and PGPR, Emulsifier)High Fructose Corn Syrup; Peanuts; Sugar; Dextrose; contains 2% or Less of: Coconut Oil; Dairy Butter (Milk)Nonfat Milk; Glycerin; Salt; Mono- and Diglycerides; Molasses; Natural and Artificial Flavors; Soy Lecithin; Sodium Bicarbonate; TBHQ (Preservative)Disodium Phosphate.

Can you say yuck? What are you putting in YOUR body? Try these instead……

Here’s the recipe/recipe review (modified a just a wee bit with much thanks from this source):

CHOCOLATE: (I would double this next time---as you can see in the picture the peanut butter overtakes the chocolate [even for this lover of peanut butter it was a bit much] - but if you may want it that way, go right ahead and leave it as a single recipe.)

• 1/2 c. cocoa powder
• 1/4 c. melted butter (the real thing! or earth balance, or coconut oil as suggested in the original recipe)
• 1 t. vanilla
• 1/8 – 1/4 c. honey/agave

Combine all ingredients. Stir. Pour half of the chocolate into a square pan or molds (I used a mini muffin tin….but will want to use foil muffin papers next time…as they still stuck some when I tried to get them out.)  Place in the freezer.

Now, make the peanut butter:

• 3/4 c. creamy peanut butter (natural)/ or other nut butter or sunbutter
• 2 T. honey
• 1 t. vanilla
• 1/4 c. c. melted butter (the real thing! or earth balance, or coconut oil as suggested in the original recipe)

Spoon peanut butter filling into each mold or over the top of the chocolate. Put back in the freezer for a few minutes.

After a few minutes, use leftover half of the chocolate and pour it over the peanut butter…..place back in the freezer for about 10 minutes.

Remove from molds/ or cut into pieces and enjoy! (If you use butter vs coconut oil, it is normal for them to be soft…so be sure to only take out what you need at a time because they get soft fast…store in the freezer or fridge for best results.)

 

 

Linked to Slightly Indulgent Tuesdays, DIY Tuesday, Homemaker Monday, Mouthwatering Monday,

The Best Kiss….(Of the food variety! :))

My mother sent me this huge kiss for Valentine’s Day……I’ve been meaning to share it because look what is inside!

Dried, unsweetened, delicious pineapple! This is my kind of treat!

 

Thanks mom! :)

 

Thought you all would enjoy seeing a cute alternative to candy and chocolate for valentines or any other special occasion!

Homemade Peanut Butter Chips!

I just discovered how to make my own peanut butter chips! I simply chopped up my fudge (see previous post) into tiny pieces and added it to my cookies. :)

Yeah! (Be sure to keep them in the freezer though :))

Recipe Review: FUDGE! Refined-Sugar-Free Carmel-like Peanut Butter Fudge/Truffle

I tried Comfy Belly’s homemade peanut butter fudge recently! It was so good! I followed her recipe except I used 3/4 c. honey instead of 1 c. honey and used my low-fat peanut butter that I get and finish at home here. It was really sweet-even with less honey. Next time, I think I’ll experiment with 1/2 c. honey instead and maybe some extra water/peanut butter .  Be sure to watch it though- I burned the butter/honey mixture the first time! :/ :)

 

 

ALTERATIONS:

For those of you who are dairy-free, sub coconut oil or earth balance for the butter.

For those of you who are peanut free, try a different nut butter.

For those of you who are nut-free, try sun-butter.

For those of you who are vegan, try it with agave, maple syrup, etc.

Let me know what you come up with! :)