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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 nut butter (cashew butter, peanut butter, or almond butter work)

  • 1 cup blanched almond flour (or 1/2 cup tiger nut flour* & 1/2 cup of almond flour)

  • 1 Tablespoon of vanilla protein powder - such as Warrior Blend- (optional)

  • 1/2 tsp of alcohol free vanilla** (optional)

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

Chocolate coating:
  • 1/2 cup of chocolate chips (such as Enjoy Life or Lily's if you want sugar free)

  • 1 tsp coconut oil

Color Drizzle

  • 1/4 cup of white chocolate chips (Lily's makes a white chocolate)

  • 1/2 tsp of coconut oil

  • 1/4th 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!

*Learn about the benefits of tiger nut flour & other resistant starches on this podcast.

**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:
  1. Put the nut butter, 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 still 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.

  2. Take dough out of refrigerator and form into egg shapes.

  3. Place them on a small parchment lined baking sheet.

  4. Melt the chocolate chips (melt white and chocolate separately) over a double boiler, or in microwave. Once melted, stir in coconut oil in. Add in your superfood powder to the white chocolate for the color, stir well.

  5. 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.

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

  7. Then drizzle on the colored white chocolate.

  8. Put in freezer to set for 15 mins.

  9. Store in airtight container in freezer or refrigerator.


Pomegranate powder made these pretty pink drizzles:



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