Easter is such an enjoyable family holiday and is especially fun if you’re setting up egg hunts, one year we spent days writing clues and hiding them all over the house for the kids to decipher, each clue lead to an egg – or another clue – or a booby prize, was a heap of fun and an Easter they’ll not soon forget!
Aside from all the store bought Easter eggs, this year I thought I’d try something new and a little bit healthier. After a searching some of my favourite sites I found this recipe; it looks and sounds amazing, although not much good for hiding as these little eggs need to be kept cold, I’ll save the regular eggs for that.
If you’d like to try some of Katie’s other superb sounding chocolate treats take a look at her site here
- 1/4 cup peanut butter OR allergy-friendly alternative
- dash salt
- 1/4 cup powdered sugar or sugar free alternative
- 2 tbsp cocoa powder
- 2 tbsp virgin coconut oil
- Liquid stevia to taste OR 2 tbsp agave or pure maple syrup
- 2 more tbsp of the sugar/sf sugar, if needed
Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey, and add a little more peanut butter if it’s too dry. Taste the dough and add a little more salt if desired. Form dough into flat little ovals or egg shapes and freeze the dough for an hour or so, until it’s hard.
Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. (I used a corn-cob skewer. No idea why I even have those, but they worked really well! A fork would also be fine.) Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!