Happy Saturday Lovelies! Today, I have one last Easter treat for you. Although I loved a good peanut butter egg growing up, my most favorite childhood Easter candy had to be the sickeningly sweet Cadbury Creme Egg. My chocolate-loving mom and sister didn’t even like these guys- too sweet I guess. Not me. I couldn’t get enough!
I set out to recreate these chocolate eggs; I wanted the same sickeningly sweet taste and creamy texture, minus any dairy, high fructose corn syrup, or weird preservatives. After several trials (one of which involving coconut cream – a contender, but not close enough to my childhood favorite), I stumbled upon this agave-sweetened, protein-packed creamy center egg. And friends, it is the perfect healthy dupe!!!
Enjoy, Cadbury lovers.
Healthy Vegan Chocolate Cream Eggs
make 4-5 eggs, 8-10 halves
- Cover one 9×11 baking sheet with parchment or wax paper. Set aside.
- In a small bowl, microwave chocolate chips and 2 tsp coconut oil in 30 second increments for a total of 60 seconds (2 times). Stir between each increment. (Alternatively, melt chocolate in double broiler over stove top.) Stir chocolate until completely melted. Do not overheat the chocolate.
- Using a large spoon, drop 2-3 tbsp melted chocolate into each egg mold (this recipe will make 4-5 eggs). Use back of spoon to spread chocolate onto sides of egg mold. Be sure to have a good amount of chocolate on sides of egg. If using cupcake liners, drop 2 tbsp chocolate into bottom of each cupcake liner (have liners set up on a baking sheet). Place egg mold or cupcake liners into freezer to set for 20 minutes.
- While eggs are chilling in freezer, mix agave, protein powder, and 2 tbsp coconut oil in a small bowl. Set aside.
- Remove egg mold or cupcake liners from freezer. Carefully roll egg mold away from chocolate to remove the eggs. Place on prepared baking sheet. (Be very careful with this step!) If using cupcake liners, leave chocolate in liner.
- Fill 1/2 of chocolate eggs with 1-2 tbsp cream mixture. Place back in freezer for five minutes. (In cupcake liners, top each chocolate with 1-2 tbsp cream mixture. Top each with another tbsp of melted chocolate, place back in freezer until set.)
- Remove eggs from freezer. Coat outer edges of cream-filled egg sides with a small amount of melted chocolate. Carefully press other half of egg onto melted chocolate. Place on baking sheet and back into freezer to set for 20 minutes.
- Store in refrigerator for up to one week.
Happy Easter Lovelies!
There are two colors getting a lot of attention this spring: blush pink and gray. Today, we’re talking gray. (Blush to come later.)
I’ve been attempting to mix more gray into my life lately, which is a change from my heavy-on-the- black winter wardrobe. It looks great in strong, structured pieces, but still adds an element of softness when compared to harsh black.
I’ve said it before and I’ll say it again, monochromatic looks are pretty simple to pull off. Try mixing different textures and patterns, as well as different shades of your color of choice. For this look, I went with mostly structured pieces that varied in patterned.
Another option to consider if you are going monochromatic is to add a strong lip. Here, I have on a bright pink lip by way of Nars Yu Satin Lip Pencil. Gray and pink, a lovely combination, no?
Lovely Side Note: I highly recommend the Nars lip pencils. They’re foolproof (which is exactly what I need); they stay on for hours and the color pigments are incredible! If you’re looking for a discount, sign up for Sephora’s VIB program. Sephora just had a VIB sale last week and will most likely not be having one for a while, but sign up and be prepared for that next sale. Start a Sephora wishlist and add on these Nars pencils!
Jacket: BCBGeneration/ Shirt: Gap/ Pants: H&M/ Shoes: Steve Madden/ Earrings: Nordstrom
What is your favorite candy? I’ve always been a fan of the classic Reese’s Peanut Butter Cup. More specifically, the softer, more peanut butter-to-chocolate ratio of the Reese’s Milk Chocolate Peanut Butter Egg. If you’re also fond of these eggs, I think you’re going to like today’s post.
These are a healthy, gluten-free vegan version of the delicious chocolate peanut butter egg, made with oat flour, maple syrup, and dairy-free chocolate in place of milk fat, soy lecithin, and any preservatives. These bites are so guilt-free, you can pop one in for a last minute breakfast or before a workout for a hit of energy. Or, enjoy them this Sunday and reminisce about the days of a candy-filled Easter basket. I promise you, you won’t miss those yellow-wrapped eggs.
Healthy Chocolate Peanut Butter Eggs
makes 8 eggs
- 1/2 cup creamy peanut butter
- 2 tbsp gluten-free oat flour
- 2 tbsp maple syrup
- 1/4 tsp flaked sea salt (regular salt can be substituted)
- 1/2 cup non-dairy chocolate chips (or chunks)
- 1 1/4 tsp coconut oil
- Prepare one 9×11″ baking sheet with parchment or wax paper.
- Combine peanut butter, oat flour, maple syrup, and salt in a medium bowl, stirring well until fully combined. Mixture will become thick and malable.
- Shape batter into 8 eggs. Put eggs on prepared baking sheet and into the freezer until chocolate is ready.
- In a small bowl or ramekin, add chocolate chips and coconut oil. Heat in microwave for 30 seconds. Stir until chocolate is fully melted. Alternatively, melt chocolate over stovetop in a double broiler.
- Using two forks, dip each egg into chocolate, rolling over to fully coat. Place carefully onto parchment paper and pop back into freezer until set.