Healthy Reese's Peanut Butter Eggs

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!

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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!

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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

1. 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.

2. 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.

3. Transfer tray to the freezer for 10 minutes.

4. 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.

5. 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.

6. Immediately place baking sheet back into the freezer for 30 minutes to 1 hour.

7. Store in freezer for long term or fridge if eating immediately to one week.

Notes

1. You can use honey instead of maple syrup if not vegan.

2. 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.

3. 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.

Chocolate Hummus

Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

I’m not sure why I waited so long to jump on the “sweet hummus” train. At first, it sounded like a weird concept. Who would add sweet ingredients to chickpeas, olive oil, tahini, and lemon!? But once you take out certain ingredients and replace them with sweet substitutes, you can see how genius this concept actually is!

In the health world, you can find tahini and chickpeas in most vegan desserts. If you follow Ambitious Kitchen, you know she is the #tahiniqueen for all of her most recent desserts like my personal fav grain free tahini brownies.

What’s great about this hummus is…. it’s still hummus! Which means you can eat this as a snack, use as a spread, or for dessert and still feel good about yourself.

I mentioned this in my IG stories a few weeks back but in order to create a super creamy hummus, you need to boil the chickpeas with baking soda until the chickpeas become mushy.

I have stayed true to this tip for both my savory hummus like roasted beet hummus, and this one. The only downside of this trick is that your hummus will be lighter in color, but sometimes choosing texture over aesthetics is better.

By making a creamy hummus you could almost use this as an icing! I think I might be onto something here. So, while I figure out how to make a chocolate cake to go with this hummus, how ‘bout you check out how to make this chocolate hummus?

Feel free to add fresh strawberry sauce as the “olive oil” and chocolate chips and cacao nibs as garnish!

Looking for a protein boost?

When it comes to desserts or sweet snacks, I always seek opportunities to incorporate additional protein, such as protein powder. One of my top choices for enhancing chocolate hummus is Equip Foods' chocolate Prime Protein. This clean protein powder is one I personally use and recommend to my nutrition and personal training clients. If you're interested in increasing your protein intake, be sure to check them out and use code ROOTS to enjoy 15% off your first order today!

When using protein powder in your recipe, consider adding a scoop to your mixture. You might need to adjust the consistency by incorporating some water to achieve that perfect hummus texture, as omitting this step may result in a drier hummus.

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!

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Chocolate hummus - The perfect healthy sweet treat! Vegan, gluten-free, and dairy-free.

INGREDIENTS

• 1 canned chickpeas (washed and drained)

• ¼ cup tahini

• ¼ cup cocoa powder

• 2 Tbsp pure maple syrup

• 1 tsp vanilla extract

• Pinch of salt

DIRECTIONS

1. Place chickpeas in a medium saucepan with ½ tsp baking soda. Cover the chickpeas with several inches of water, then bring to a boil over high heat. Boil for about 20 minutes or until the chickpeas look bloated, soft, and their skins are falling off. In a fine mesh strainer, drain the chickpeas and run cool water over them.

2. Add the chickpeas to a food processor along with the rest of the ingredients.

3. Blend until the mixture is thick and creamy. Scrape down the sides and add more water as necessary.

4. Pour into a bowl and serve with various fruits, pretzels, and cinnamon sugar pita chips!

NOTES

1. You can make this hummus without having to boil the chickpeas. The hummus may just be chunkier but the flavor is still there!

2. Looking for more protein? Refer to the notes above for my top protein booster recommendations along with some discounts!