Healthy Peanut Butter filled Chocolate Eggs are everything you love about a traditional Reese’s without the excess sugar! Made with wholesome ingredients these vegan eggs are the perfect treat for everyone!
Hello friends, first and foremost these Healthy Peanut Butter filled Chocolate Eggs are my current favorite chocolate treat! I have one a day… The kids love them too! I realize there is a lot of peanut allergies out there. The good news is that you can use any nut or seed butter you want! As a peanut butter lover, it has and will always be my number 1!
These Healthy Peanut Butter filled Chocolate Eggs are simple to make! I used peanut butter, maple syrup, and coconut flour for the filling. To shape the eggs I find it is easiest to use a cookie dough scoop and then shape the egg from there. For the chocolate, I melted together chocolate chips and coconut oil. I told you this is an easy recipe!
Healthy Peanut Butter filled Chocolate Eggs are best stored in the fridge and will last up to 4 weeks.
How do you easily coat peanut butter eggs
The easiest way to do this is with a spoon and fork. Place your egg on top of your spoon and submerge into the chocolate, make sure to coat both sides. Transfer it to your fork and place it on parchment paper and sprinkle with a little salt.
Healthy peanut butter substitutions
The best nut-free substitute is sunflower seed butter. Sometimes it can run a little thinner than peanut butter and you will need to adjust the amount of coconut flour, try adding 1 tsp at a time.
- 3/4 cup peanut butter
- 2 tbsp coconut flour
- 2 tbsp maple syrup (can sub agave)
- 3/4 cup chocolate chips
- 1 tsp coconut oil
- In a medium bowl combine your coconut flour, smooth peanut butter, and maple syrup. The batter should be moist but stiff enough to mold.
- If the batter is too thick/crumbly add 1 tsp of liquid at a time.
- Line a plate or tray with parchment paper and set aside. Slightly wet your hands and form egg-shaped domes with your peanut butter mixture. Repeat till the peanut butter mixture is used up and place in the freezer.
- Once your eggs are frozen, melt your chocolate chips and coconut oil. Dip your peanut butter eggs into the chocolate coating both sides. Sprinkle with sea salt. Place eggs back on parchment paper and into the fridge to set. Enjoy!
Amount Per Serving: Calories: 221Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 105mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 6g
This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.
Countdown till easter, since we are on a ‘shelter at home’ order this year we won’t be doing any gatherings. So sad about this, this will be the first year we don’t do Easter at my mother-in-law’s house. I always get asked to bring dessert and this year I would have brought my Healthy Carrot & Zucchini Cake Recipe for everyone to enjoy! On the bright side… more for me, ha!
Anyone else doing a lot more eating these days? Quarantine life!
I have always had great luck when it comes to baking cakes. For every birthday in my family, I always make the birthday cake! Now I do not consider myself a baker but never say never. I love a dessert that’s just better for you, something that doesn’t leave you with too much guilt! This Healthy Carrot & Zucchini Cake Recipe is sweet, moist, and topped with the most delicious cream cheese frosting!
For this cake, I used more ingredients than I usually do in my recipes, however each is important in creating this epic Healthy Carrot & Zucchini Cake Recipe!! The blend between almond flour and tapioca flour is a dream come true. When I first started working with almond flour I had a lot of difficulties with the texture in baked goods, but when it is blended with tapioca flour baked goods come out so perfect!
You can make this cake the day before, store it in the fridge so the frosting sets. So whose ready to bake a carrot cake?!
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tbsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 cup carrots, shredded
- 1 cup zucchini, shredded
- 1 cup coconut, shredded
- 4 eggs
- 3/4 cup maple syrup
- 2 tsp vanilla extract
- 1/3 cup coconut oil
- 1/4 cup almond milk
Cream Cheese Frosting
- 8 oz cream cheese
- 1 tsp vanilla extract
- 5 tbsp agave
- Preheat your oven to 350 degrees F and grease two 8" round cake pans.
- In a medium bowl combine your dry ingredients, almond flour, tapioca flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl using an electric hand mixer, beat together the eggs, maple syrup, vanilla extract, coconut oil, and almond milk.
- Combine the dry ingredients into the wet ingredients and beat on medium/low till batter forms.
- Wring out your zucchini shreds, make sure to squeeze out any excess liquid. You can do this with a dishtowel.
- Fold in your carrots, zucchini, and coconut into your cake batter.
- Divide your cake batter evenly into your prepped cake pans.
- Bake both layers for 25 minutes or until a toothpick inserted in the center comes out clean. Let cakes completely cool before removing from cake pan (about 30-40 minutes).
- In a medium bowl place all your fristing ingredients, cream cheese, vanilla extract, and agave. With your hand mixer beat on medium/high till frosting forms (about 3 minutes).
- Use a blunt knife to spatula to spread the frosting
- Garnish your cake with walnuts. Enjoy!!
- Store in the fridge for up to 1 week.
Greek Orzo Pasta Salad is a bright and fresh salad full of crunchy vegetables in every bite. Take it with you to a BBQ or serve it at home, this pasta salad goes with everything.
This Greek Orzo Pasta Salad is one of those recipes you can serve with a lot of different dishes. We love it with our favorite grilled steak or chicken, and also on its own.
I have had orzo in my pantry for months, it’s one of those kinds of pasta I don’t use often but I should. Orzo tastes just like pasta, and it’s so easy to work with. Earlier this week I made it to Costco to get groceries it was a nightmare thanks to all the panic shopping going on because of COVID-19. I got lots of fresh produce and a big thing of feta crumbles, yum! I had everything on had to create this delicious Greek Orzo Pasta Salad!
Can I take this moment to do a little bragging? Okay! Both my kids thought Greek Orzo Pasta Salad was delicious!! They usually do not love dishes with diced raw onion, but no complaining this time, yay!
This Pasta Salad is perfect for lunch, dinner, a bbq, and even a gathering! Enjoy friends!
Love easy side dishes also try, Healthier Hawaiian Macaroni Salad, Beet, and Goat Cheese Salad + Golden Balsamic Dressing, Instant Pot Lemon Chicken Orzo Soup, and Mediterranean Quinoa Salad.
- 1 cup orzo, dry
- 2/3 cup cherry tomatoes, halved
- 2/3 cup cucumbers, chopped
- 1/4 cup feta crumbles
- 3 tbsp red onion, chopped
- 1/4 black olives, diced
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1 tbsp red wine vinegar
- salt & pepper to taste
- Cook orzo till al dente. Drain and run under cold water till completely cooled.
- Combine orzo, tomatoes, onion, cucumbers, olives, and onion in a mixing bowl.
- In a small bowl combine lemon juice, olive oil, garlic powder, dried oregano, and red wine vinegar. Whisk till combined.
- Pour over the salad and stir.
- Fold in the feta.
- Taste, season with salt and pepper.
- Serve garnishes like fresh dill or parsley and lemon wedges.
If you like more feta or onion you can always taste and adjust to your preference.
This is the tastiest and easiest broccoli, kale, and cheddar quiche recipe. Start with a pre-made pie crust, sauté your veggies, whisk your eggs and bake! You can personalize this quiche by us using your favorite veggies, cheese and even adding in your favorite protein.
Quiche is simple and a total crowd-pleaser also a great way to get in green veggies. You can eat it at any meal and it is very easy to reheat. This quiche is the perfect addition to your breakfast spread.
I think we can all agree quiche is the best party food, most adore it. Serve this up at your next shower, brunch or small gathering. Such a delicious and easy meal, you are going to love every last bite. If you do not like the strong flavor of kale swap it out for baby kale or spinach they are milder.
Can I bake without a crust?
Yes!! The same way you would bake with a crust just generously spray your dish with cooking spray to avoid sticking. I love crustless quiche however my kids love the crust!
How to make Kale, Broccoli, and Cheddar Quiche:
Bake pie crust: pre-heat your oven and bake crust for 10 minutes.
Cook the kale, broccoli, and onion. Melt butter in a non-stick pan and sauté veggies till soft. Let cool.
Mix: Mix together eggs and milk.
Combine: stir in cheese and veggies into the eggs.
Bake: pour filling into your partially baked pie crust and bake!
Love quiche? Also try, Spinach, Mushroom, and Feta Quiche
Kale, Broccoli and Cheddar Quiche
- 1 tbsp butter
- 1 cup chopped kale stems removed
- 1 cup chopped broccoli
- 1/4 cup white onion diced
- 5 eggs
- 1 cup whole milk, can sub half and half or nonfat
- 1 cup shredded cheese
- salt and pepper
- Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes.
- Place butter in a nonstick pan on medium-high heat. Add in the kale, onion, and broccoli. Sauté for 4-5 minutes till veggies are tender and fragrant. Turn off heat and allow to cool slightly.
- In medium sized bowl add the eggs and milk and whisk till combined. Season with salt and pepper. Gently stir in the veggies and cheese.
- Pour filling over your partially baked pie crust an bake for 35-40 minutes. Serve warm and enjoy!
Sweet, Salt and highly addictive snack mix. The perfect snack to bring in springtime!! It is filled with pretzels, cereal, m&m’s, Jordan almonds, and bunny grams, all coated in creamy white chocolate… no cooking required for this one!
This recipe is so much fun to make. I got the idea from my sweet girl Fiori, which I’m sure she heard about at preschool. However her intent is to actually catch the Easter Bunny so we can keep him, ha! Shortly after a discussion of why we probably should not catch the bunny, we started to create our Bunny Bait.
There is so many variations you can use, we mixed in what I had handy in the pantry. You can sub items you don’t like for items you do. This can easily be made for any Holliday, just change up the festive m&m’s, and throw in a few festive color sprinkles!
So I must warn you, should be called Bunny Crack, its addictive!!
To make the bunny bait, combine the ingredients in a large bowl. Melt your white chocolate, be carful you don’t burn it. White chocolate has a tendency to burn quickly. Best to stir every 25-30 seconds. As soon as chocolate melts pour over mix, white chocolate hardens quick.
Easter Bunny Bait
- 1 cup pretzel sticks
- 2 cups multigrain squares or rice chex
- 2 cups cheerios
- 2 cups bunny grams (I used Annie's Organic)
- 1 cup chocolate drops or m&m's
- 1 cup Jordan Almonds
- 1 12 oz bag quality white chocolate chips
- 1 tbsp coconut oil
- Line a large sheet pan with parchment paper then set aside.
- In a large bowl add in the pretzel sticks, multigrain squares, cheerios, bunny grams, m&m's, and Jordan almonds. Try to evenly distribute everything.
- In a medium bowl add the coconut oil and white chocolate chips. You can do this buy microwaving for 25 seconds, stir, then microwave for 20 seconds, stir again till smooth. If it needs longer, microwave in 10 send bursts. This can also be don by placing the bowl over hot water and stirring.
- Pour the smooth white chocolate over the snack mix. Stir and combine so everything gets coated.
- Transfer the mix to your prepared baking sheet. Spread it on one even layer.
- Let it harden at room temperature. If you want it to harden quicker place in the fridge for 10-15 minutes. Store in a air tight container.