Sort by Category
- August 2024
- July 2024
- June 2024
- May 2024
- February 2024
- January 2024
- December 2023
- November 2023
- October 2023
- September 2023
- August 2023
- July 2023
- March 2023
- February 2023
- January 2023
- December 2022
- November 2022
- October 2022
- September 2022
- August 2022
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
- June 2021
- May 2021
- April 2021
- March 2021
- February 2021
- January 2021
- December 2020
- November 2020
- October 2020
- September 2020
- August 2020
- July 2020
- June 2020
- May 2020
- April 2020
- March 2020
- February 2020
- January 2020
- December 2019
- November 2019
- October 2019
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- January 2019
- December 2018
- November 2018
- October 2018
- September 2018
- August 2018
- July 2018
- June 2018
- May 2018
- April 2018
- March 2018
- February 2018
Healthy Reese's Peanut Butter Eggs
Growing up as a kid, Reese’s peanut butter eggs were always included in the Easter basket. Of course, there would also be a typical stuffed bunny or chick, a book or cute Easter pencils, and other candy (lots of it!) but the Reese’s eggs were my favorite.
I guess this recipe stems from nostalgia. As adults, we aren’t getting Easter baskets anymore. Instead, we may be the one putting them together! The good news is that I don’t have to wait around like I did as a child because I can now make them at home!
Healthy Reese’s Peanut Butter Eggs - Healthier version of the classic Reese’s peanut butter eggs sans refined sugar. Dairy-free, gluten-free, and vegan!
Growing up as a kid, Reese’s peanut butter eggs were always included in the Easter basket. Of course, there would also be a typical stuffed bunny or chick, a book or cute Easter pencils, and other candy (lots of it!) but the Reese’s eggs were my favorite
I guess this recipe stems from nostalgia. As adults, we aren’t getting Easter baskets anymore. Instead, we may be the one putting them together! The good news is that I don’t have to wait around like I did as a child because I can now make them at home!
What makes this situation better is that the recipe is made with only 5 ingredients. These healthy Reese’s peanut butter eggs are gluten-free, dairy-free, and vegan with no refined sugars!
I started recipe testing these back in February for an Easter post, but what I found is that these can be made any time of the year. You can definitely shape these into eggs for the Easter or simply make them into balls. Whatever you end up doing, you will soon find that these are super addicting!
I like to store the peanut butter eggs in the freezer for those random sweet tooth moments, but if you are eating them that week, then the fridge is fine too!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Makes 8-9 eggs.
Ingredients
½ cup peanut butter
¼ cup coconut flour
2 Tbsp maple syrup
½ cup dark chocolate
1 Tsp coconut oil
Directions
In a small bowl, combine peanut butter, coconut flour, and maple syrup. The mixture should be firm and tacky. If the mixture is runny, slowly add more coconut flour.
Scoop out 1 tablespoon of the mixture. Form the egg shape by rolling a ball and then placing the ball onto a small baking sheet lined with parchment paper. Press down onto ball until flat, then shape the top part where it makes a point.
Transfer tray to the freezer for 10 minutes.
While the eggs are setting in the freezer, combine chocolate and coconut oil into a small bowl. Place the bowl in the microwave and melt chocolate in 30 second increments until smooth and melted.
Take the tray out of the freezer and use a fork to dip each egg into melted chocolate. Make sure the egg is fully coated. Transfer back to parchment lined baking sheet and top with coarse sea salt if desired.
Immediately place baking sheet back into the freezer for 30 minutes to 1 hour.
Store in freezer for long term or fridge if eating immediately to one week.
Notes
You can use honey instead of maple syrup if not vegan.
Feel free to try other types of nut/seeds butter for this recipe! Just make sure you slowly add in the coconut flour so that the mixture isn’t too runny or too dry.
If dairy isn’t an issue for you, you can sub out the dark chocolate for milk chocolate. I made these using milk chocolate for my husband and he says that it taste closer to Reese’s eggs.
Superfood Dark Chocolate Bark
Any sweet tooth's out there?! Me, me, me!! My sweet tooth is bad, especially during the holidays. I’m all about balance and intuitive eating but when it comes to sweets, I have zero control! I work at a university so for the past two weeks there has been at least one sweet item in the break room. When my pants started to feel a little tighter than usual, I decided to put an end to it!
To satisfy my sweet tooth without feeling guilty, I created a superfood dark chocolate bark that is super easy to make and is loaded with all the good things, sans added sugar, dairy, and gluten.
A healthy chocolate treat that will satisfy any sweet tooth!
Any sweet tooth's out there?! Me, me, me!! My sweet tooth is bad, especially during the holidays. I’m all about balance and intuitive eating but when it comes to sweets, I have zero control! I work at a university so for the past two weeks there has been at least one sweet item in the break room. When my pants started to feel a little tighter than usual, I decided to put an end to it!
To satisfy my sweet tooth without feeling guilty, I created a superfood dark chocolate bark that is super easy to make and is loaded with all the good things, sans added sugar, dairy, and gluten.
The dark chocolate base is made with only 4 ingredients: dark chocolate, maca powder, quinoa, and MCT oil. Quality dark chocolate is quite nutritious as it contains high amounts of fiber, iron, magnesium, and copper. Not only is maca powder popular for increased energy levels and vitality, it provides a sweet “honeycomb” flavor to the chocolate.
Toasted quinoa provides a nutty crispy texture to your bark while providing high amounts of protein and fiber.
MCT oil is easily absorbed throughout the body providing your body an instant source of energy that can be converted into ketones to fuel your brain. I like using this brand: Sports Research
Not only is the base full of superfood ingredients, so are the toppings! I used a random mix of just about everything but you could use whatever you have in your pantry. For example, I used bee pollen, goji berries, cashews, cacao nibs, pepitas, and coconut flakes.
This bark is rather bitter but with a honeycomb undertone. If you prefer your bark a little sweeter, then gradually add 1 Tbsp of pure maple syrup or honey until desired sweet flavor. If you do not have MCT oil, you can use coconut oil instead. Coconut oil does not replace MCT oil as far as nutrition, it just provides an oily consistency that you need when melting the bark.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Ingredients
1 bag (10 oz) organic dark chocolate
½ cup quinoa
2 Tbsp MCT oil (or coconut oil)
1 tsp maca powder
Toppings
Cashews, almonds, pistachios, goji berries, cacao nibs, bee pollen, chia seeds, coconut flakes
Directions
Preheat oven to 375 degrees
On a parchment paper lined baking sheet, spread quinoa in a single layer.
Toast quinoa in the oven for 5-7 minutes or until lightly brown and toasted.
While the quinoa is in the oven, melt chocolate by placing the chocolate in a microwave safe bowl and nuking the bowl in the microwave in 30 second increments.
When the chocolate is completely melted, add the toasted quinoa, MCT oil, and maca powder. Stir to combine.
Transfer chocolate mixture onto a parchment paper lined baking sheet. Spread chocolate using the back of a spoon to spread it out into a rough rectangle.
Scatter toppings over the chocolate while it is still warm. Feel free to get creative!
Place baking sheet in the fridge for up to 1 hour or until the chocolate has set.
Use a sharp knife to chop the slab into rough pieces.
Store in an airtight container in the fridge.