Here are some recipes for easter candy without the guilt or headache. Enjoy!
Copycat Peanut Butter Eggs
- 1/4 cup peanut butter (or any nut butter)
- dash salt
- 1/4 cup Sugar Free Powdered Sugar
- 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 sf powdered sugar, if needed
Mix the first three ingredients together in a bowl until it becomes a crumbly dough. Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey, and add a little more pb if it’s too dry. (Different brands of peanut butter will yield different results.) Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). 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. 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!
Frozen Banana Bites
2 Large bananas cut into chunks
1/3 cup of dark chocolate broken into pieces
1/4 cup of natural almond butter
Place the chocolate and almond butter in a glass bowl and microwave for one minute.
Stir rapidly till it is melted together and smooth.
Dip the bananas in the chocolate and place on parchment paper over a cookie tray.
Place in freezer for fifteen minutes or overnight.