Easter "Reese's" Eggs
This is a fun project for the kids, and it is a healthier version of the traditional Reese's Easter Eggs. Did you know that Reese's eggs contain hydrogenated vegetable oil, preservatives, and emulsifiers? See full ingredient list here.
I used Trader Joes Cashew Butter instead of peanut butter, but you could use whatever nut butter you prefer. The cashew butter I used was pretty liquidy, so I needed more almond flour than you might if your nut butter is thicker.
Egg Ingredients:
1/2 cup cashew butter (I used Trader Joes brand)
2/3 cup almond flour (or more as needed)
1 Tablespoon of vanilla protein powder (I used Warrior Blend)
1/2 tsp of alcohol free vanilla* (optional)
If your nut butter is unsalted, add a pinch of salt.
Chocolate coating:
1/3 cup of chocolate chips (I used Lillys stevia sweetened, but I also like enjoy Life)
1/4 cup of white chocolate chips (I used Lillys stevia sweetened)
1 tsp coconut oil
1/16th of a teaspoon of blue spirulina (for color - I used Blue Majik from e3 Live). Could also use dragonfruit (pitaya) powder for a vibrant pink, or green spirulina. All of these superfood powders are great added to smoothies, or stirred into yogurt, they also could be used to dye Easter eggs naturally!
* For raw desserts, yogurts, and smoothies, I like to use alcohol free vanilla, because it is adds a slight sweetness, and does not have the alcohol taste.
Directions:
Put the nut nutter, almond flour, protein powder, and vanilla in a bowl, stir with a fork until combined and looks kind of like play dough. If it is too sticky, add more almond flour 1 Tablespoon at a time until it is less tacky. Put in refrigerator for 10 mins while you melt the chocolate coating.
Take out of refrigerator and form into egg shapes, or balls (if not for Easter)
Place them on a small parchment lined baking sheet. Put them in freezer for 20 mins.
I like to melt my chocolate chips in a glass container in the toaster oven on warm (about 160 degrees), takes about 5 mins. You could also microwave it. Once melted, stir in 1/2 tsp of coconut oil into the dark and white chocolate. Add in your spirulina or whatever you are using for the color, stir well.
Take the eggs out of freezer, drop them into the chocolate, coat on all sides, and using a fork, take them out, let some of the chocolate drizzle off, and return to parchment sheet.
Once all coated with chocolate, drizzle on the white chocolate.
Put in freezer to set for 15 mins.
Store in refrigerator.