Peanut Butter Archives

These yummy Easter eggs can be enjoyed without adding sugar. So naturally sweet with a hidden date inside! Enjoy them anytime of the year by topping them with nuts or toasted coconut.

Dark Chocolate Easter Eggs

Print Recipe

Everyone wants at least ONE chocolate egg for Easter, right? Well this one has a secret healthy shell! Only 6-8 carbs per egg, depending on the size. Happy Easter!

Course Dessert, Easter, Snack

Cuisine American

Keyword Lilly's Dark Chocolate Chips, Medjool Dates, Peanut Butter, Sprinkles

Prep Time 30

Total Time 30

Equipment

1 Teaspoon
1 Cookie sheet Line with Parchment Paper or Thin Layer of Butter to Prevent Sticking
1 Paring knife
1 Small bowl Microwave safe
1 Whisk Or Fork
1 Wooden Cutting Board

Ingredients

½ Cup Peanut Butter I like Organic, All Natural
1 Bag or Container Pitted Dates I like Medjool
½ Cup Lilly's Dark Chocolate Chips Or Your Favorite Brand without Sugar
1 Tbsp Butter
2 Tbsp Sprinkles

Instructions

Gather all your tools/ingredients first. Yes first;)... saves so much time.
Cut a slit into each date.
Using a teaspoon, stuff dates with peanut butter, about 1/2 to 1/3 teaspoon each.
In a small bowl, melt chocolate chips and butter until silky smooth. Do this in 30 second increments to avoid burning chocolate.
Dip and roll dates in the melted chocolate and place on cookie sheet.
For Easter, sprinkle a few Sprinkles on each for color. Crushed nuts or coconut would be delicious as well. Place in refrigerator to set chocolate.
Enjoy your healthy Easter eggs anytime of the year!

What genius thought of combining chocolate and peanut butter?? It’s a heavenly match. This hack on the loved Reeces’s Cup will surely bring you back to that great taste combo, but without all the sugar. So slow down, close your eyes, take a bite, and enjoy a simple pleasure in your day.

Chocolate Peanut Butter Cups

Print Recipe

Approximately 10 carbohydrates

Course Brunch, Dessert

Cuisine American

Keyword Dark Chocolate, Peanut Butter, Roasted Peanuts, Stevia

Prep Time 20

Total Time 20

Servings 12

Equipment

Food processor
Rubber spatula
Teaspoon
2 Mini Muffin Pans Line with Paper Liners
Measuring spoons and cups
Medium Microwave Safe Bowl

Ingredients

1 Cup Dark Chocolate Baking Chips I like Lilly's Brand
6 Tbsp Butter Room temperature
2 Tbsp Dry Roasted Peanuts
½ Cup Peanut Butter I like organic, no added sugar
1 Tsp Vanilla
3 Tbsp Sweetener of choice I like Stevia

Instructions

Gather all ingredients and "tools for the trade" to save time!
In bowl melt chocolate chips and 2 tbsp butter in microwave on high. Microwave in 30 second increments to avoid burning chocolate. Stir until creamy.
Drop 1-2 tsp of chocolate mixture in the center of both paper-lined mini muffin pans (24 cups). Swirl on the bottom, avoiding the sides of the paper.
Use spatula to scrape all of the chocolate from the bowl. No carb left behind! Freeze to harden.
Crush dry roasted peanuts in the food processor.
Add vanilla, peanut butter, and remaining butter to food processor. Mix until creamy. Easy tip: spread a little butter on the inside of your measuring cup for easy removal of peanut butter. Or spray with cooking spray.
Remove both muffin pans from freezer. Evenly spread peanut butter mixture over 12 (half) of the chocolate cups.
Remove paper liner from the remaining 12 chocolate rounds.
Place 12 chocolate rounds on top of the 12 chocolate and peanut butter cups. Remove remaining paper liners from chocolate peanut butter cups.
Store in refrigerator or freeze for two weeks.
Enjoy with your favorite cup of tea or coffee!