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.

Use whatever nut butter you prefer for these. Some nut butters are more liquid than others, so you might need more almond flour than you might if your nut butter is thicker.

Egg Ingredients:

• 2/3 cup natural organic peanut butter (or cashew butter, almond butter, or sunbutter for nut free)

• 1 cup blanched almond flour

• 1 tsp of olive oil

• 2 Tablespoons of vanilla protein powder

• If your nut butter is unsalted, add a pinch of salt.

  
  

Chocolate coating:

• 2/3 cup of chocolate chips (such as Enjoy Life or Lily's if you want sugar free)

• 2 tsp olive oil or coconut oil

  
  

Color Drizzle (optional)

• 1/4 cup of white chocolate chips

• 1/2 tsp of olive or coconut oil

• to color:

  • 1/4 th of a teaspoon of pomegranate powder for pink color

  • or 1/8 tsp of blue spirulina (for Blue 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!

Directions:

1. Put the nut butter, almond flour, and protein powder 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. If it is not sticky enough (looks too much like wet sand), add olive oil (1 tsp). Add a pinch of salt if desired.

2. Form into egg shapes. If they are sticking to your hands, add more blanched almond flour.

3. Place them on a small parchment lined baking sheet - put in freezer for approximately 10-15 mins.

4. Melt the chocolate chips (melt white and chocolate separately) over a double boiler, or in microwave. Once melted, stir in olive or coconut oil in.

5. Add in your superfood powder to the white chocolate for the color, stir well.

6. Take the peanut butter 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.

7. Once all coated with chocolate, Put the eggs in the freezer for at least 10 mins to harden.

8. Then if adding the color drizzle - drizzle on the colored white chocolate.

9. Put in freezer to set for 15 mins.

10. Store in airtight container in freezer or refrigerator.

Pomegranate powder made these pretty pink drizzles: