I’m not often tempted by processed chocolate any more, but on Easter Sunday, it can be hard for me to pass up chocolate when I feel surrounded by it.  So many childhood memories of fingers sticky with chocolate, compel me to want to join in!

Fortunately, there are HEALTHY options.

I’ve been mixing up my own chocolate that contains no processed sugar, wax, soy, or preservatives.  What difference does that make?

  • It’s cheaper
  • It tastes better
  • It’s completely digestible and doesn’t make me feel sick, or cause a huge sugar spike
  • It takes less than 5 minutes (that includes licking everything clean)

It’s a simple mixture, and if you’re a healthy eater – you ALREADY have these ingredients in your pantry!

It does take some self-control to not just eat the whole thing. Better to NOT make this when you’re alone!

Dark or Milk Chocolate

  • 1/4 C coconut oil (for a “dark” chocolate sauce) OR 1/4 C coconut cream (for a “milk” chocolate sauce)
  • 1/2 C honey, agave, or pure maple syrup
  • 1/2 C unsweetened cocoa powder

When I use coconut oil, I measure that first and warm it gently to bring it to room temperature. When I use coconut cream, I just spoon the top off a freshly-opened can of full-fat coconut milk. (It’s easier if the can is refrigerated overnight).  If the coconut cream is solid – let it come to room temperature so it’s more easily combined with the other ingredients.

Add in the sweetener of choice and cocoa powder and stir it together.  I like to do this in a 2-cup pyrex container and a small whisk.

I used it this weekend to coat little bite-sized peanut butter “eggs”  Here’s how I made those:

Peanut Butter Balls (or Eggs)

Use a fork to quickly combine the ingredients for the filling.  I prefer chunky, but you can choose smooth (why would you do that?!)

  • 1/2 C natural peanut butter (I pour off the oil topping every time I open a new jar of peanut butter, so the stuff I use is drier than the usual.)
  • 5 to 7 T oat bran
  • 2 T pure maple syrup or honey

Mix those three ingredients together with a fork.  You may need more or less oat bran – depending on how oily your peanut butter is.  When it’s firm enough to form balls, roll into bite-sized pieces.  For Easter, I flatten them, and shape into an egg.

If you can make them all exactly the same, then you have too much time on your hands and should come over and help me.

Put all the pieces onto waxed paper and refrigerate.

When they’re well-chilled, drop them one by one into the chocolate, turn over so they’re coated, then lift with one fork, and use a second fork to transfer to waxed paper.

 

Chocolate plus peanut butter eggs.

Ta-daaaaaaaaa! It’s easier to dip and coat them with two forks.

Refrigerate or freeze till you can’t stand it anymore and eat one!

If you refrigerate them, they won’t become completely solid.  Remember, they contain no wax or preservatives!  If you want them solid (so they aren’t as messy), keep them in the freezer and eat them straight from there.

Now you can attend any Easter gathering with a (frozen) secret weapon that will keep you from eating things that will make you sick!  I raise my own frozen peanut butter and chocolate egg to you in a healthy Easter toast.

Roslyn

Milky chocolate covered peanut butter “eggs”. I actually tried to make them all the same, but gave up after a short time. Instead, I reminded myself that hen’s eggs vary in shape and size. I feel better remembering that!