We’ve got some tasty treats for you to try over Easter, let’s start off with one for all of the Peanut Butter fans out there…
Reese’s Peanut Butter Eggs
One of my all-time favourite Easter treats are Reese’s Peanut Butter Eggs. For anybody who’s a Reese’s fan, I’m sure you can appreciate how amazing these sound. I first tried them on a spring trip to New York and fell in love with them, but sadly they’re impossible to find here in the UK. I tried to re-create them myself, and am pleased to say that my homemade recipe tastes just like the real thing!
Not only is it just as tasty, but it’s much healthier. The store bought version has 90 calories per egg, and contains 8g of sugar. This recipe contains just 55 calories per egg, and absolutely zero sugar! I’ve also made it dairy free and suitable for vegans. This recipe will make between 6-9 eggs.
60g peanut butter (Must be room temperature)
50g icing sugar
2tbsp cocoa powder
2tbsp virgin coconut oil (melted)
2tbsp maple syrup
Dash of salt
- Mix the peanut butter, and the icing sugar together in a bowl with a dash of salt. You are trying to make a dough with a crumbly texture. If you find it is becoming too gooey then add a little bit more icing sugar, or if too dry then add a dash more peanut butter until the texture feels right.
- Taste the dough and add a little more salt if desired.
- Split the dough into between 6 and 9 pieces, depending on how big you want the eggs to be. Form the dough pieces into slightly flat oval shapes.
- Freeze the dough for an hour or so, until it feels hard.
- Meanwhile, you can add the cocoa powder, maple syrup and coconut oil in a shallow dish. Mix the ingredients until it looks and tastes like a chocolate sauce
- Once your peanut butter eggs are ready, remove them one at a time from the freezer. Using a fork or skewer, cover them in the chocolate sauce, and then return them to the freezer to harden. Repeat this for each of the eggs.
Hannah’s Healthy Crème Eggs
Cadburys crème eggs are a childhood favourite of mine, and almost impossible to resist when I see them at the supermarket counter! They take me straight back to rifling through my chocolate Easter basket on Easter morning. I’m sure even the strictest of healthy eaters must feel a tad nostalgic looking at that colouful wrapping.
Unfortunately we all know they’re not the healthiest treat, and they seem to be in the shops for weeks leading up to Easter, tempting me every time. So I had a go at making a lighter version, and I’m thrilled with the results. I’ll admit, it doesn’t taste quite the same without the added sugar and colourants of the store bought version, but is every bit as satisfying as our favourite goo-filled chocolate, with much fewer calories. This recipe will make 8 large eggs.
85g heavy cream
57g unsalted butter
1 fresh egg yolk
2tbsp coconut oil (melted)
1tbsp maple syrup
½ tsp vanilla extract
¼ tsp pure stevia extract
Dash of sea salt
Egg shaped molds
- Before you begin, pop your egg shaped molds into the freezer to chill.
- Heat the butter, cream and honey together in a pan over a low heat until the butter has melted.
- Turn the heat up to medium-low and whisk in the egg yolk, cooking for 3-5 minutes.
- Remove the pan from the heat and add the vanilla and stevia extract.
- Strain the mixture though a fine mesh sieve.
- Chill the mixture in the fridge until it is cool.
- Meanwhile, you can make your chocolate egg shells. Mix the cocoa, coconut oil and maple syrup together in a bowl, stirring to form a thin chocolate sauce.
- Take the chilled egg shaped molds from the freezer and fill them by spreading chocolate up the sides. Use a small spoon to paint a thin layer of the chocolate.
- Return the molds to the freezer for 5 minutes, and then repeat the process, adding another layer of chocolate. Don’t worry if it looks messy… nobody will see it!
- Return the molds to the freezer once more. After at least 5 minutes, when the molds are fully set, carefully pop the chocolate egg shells out of the molds.
- Add the chilled filling to half of the eggs.
- Take the remaining empty eggs and paint a thin line of the chocolate around the entire edge.
- Place this half on top of the filled half, and press them together firmly to seal.
- Once all of the eggs are stuck together pop them all in the fridge for at least 5 minutes to fully set. Now enjoy!
Chocolate Covered Strawberries
A punnet of strawberries (however many you would like to make)
A large bar of dark chocolate
- Remove the stalks from the strawberries and discard them.
- Wash and dry the strawberries completely. The chocolate won’t stick to the fruit if it is wet.
- Fill a saucepan with a couple of inches of water, and bring it to a simmer over a medium heat.
- Meanwhile, in a heat proof bowl, break the chocolate bar into small pieces.
- Take the pan off the heat, and place the bowl of chocolate over the water to melt. Regularly stir the chocolate until it is smooth.
- While the chocolate is melting line a baking tray or large plate with baking paper.
- Once the chocolate is fully melted and smooth remove from the heat.
- Using a fork or skewer, dip the strawberries one at a time into the chocolate, twisting and dipping until it is fully covered in chocolate. Allow any excess chocolate to drip back into the bowl, and carefully place the strawberry on the baking paper.
- Place the tray of strawberries in the fridge to set, for at least 30 minutes.
If you wanted to have fun making strawberries with your little ones, or want to impress your Easter visitors then why not try decorating them?
- Cover in sprinkles or glitter
- Drizzle white chocolate over them
- Consider using white chocolate and food colouring for funky coloured fruit
- Substitute your melted chocolate for yoghurt to keep it super healthy!
- Serve them up in a chocolate paper liner fox maximum wow factor