We all need a little treat now and then. For me, my favorite treat is always peanut butter eggs or dark chocolate peanut butter cups. Swooooooon. I don’t have them often, but when I do, I prefer the mini ones because I can have more than one and not feel so bad. I also am like a squirrel and like to save them, placing them in weird places in our house (hiding them from my chocoholic husband).
We hosted a huge Easter gathering at our house this year and had 30 people in our tiny and cozy little abode. It was a lot of fun because I had a game plan: only make stress free food! This would ensure that I could enjoy my family and not appear like a crazed woman. One of the stress free foods that I made were these amazing Dark Chocolate Peanut Butter Eggs.
My sister and I whipped up these easy peasy peanut butter eggs a day in advance. They didn’t take much time and they were a great tiny sweet treat for people to pop one, two, or five eggs into their mouth.
Did I mention that these Dark Chocolate Peanut Butter Eggs are made with only FOUR ingredients? FOUR. They are very very very easy to make and very very very easy to eat. Too easy. But hey, on the bright side, they are made with all natural ingredients and are only 70 calories per egg. Boom!
Homemade Four Ingredient Dark Chocolate Peanut Butter Eggs
- 2 cups creamy salted natural peanut butter
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 5 oz dark chocolate
- Using either an electric mixer or a food processor, thoroughly mix the peanut butter, honey, and vanilla on high-speed for several minutes until the mixture turns into a thick ball of peanut butter dough. Depending on the time of year and humidity in your kitchen, a tablespoon of water may need to be added to the mixture so that it will come together like dough. You can also pull it out of the mixing bowl and work it by hand for it to come together at the end after mixing it.
- Place parchment paper or waxed paper on a rimmed baking sheet or inside several glass pyrex baking dishes.
- Take a tablespoon of the peanut butter dough and use your hands to shape into a ball or egg shape, if you are feeling eggy. Place the balls (or eggs) onto the parchment-lined baking sheet. Continue making the peanut butter eggs or balls until all of the dough is used. Depending on the size of your eggs, this recipe makes between 50 and 60 peanut butter eggs. Chill the peanut butter eggs in the freezer for 1 hour or in the refrigerator overnight.
- When you are ready to coat the peanut butter eggs in chocolate, place the chocolate into a microwave safe bowl and microwave for 30 seconds, then stir. Microwave in 10 second intervals, stirring between until the chocolate is melted.
- Remove the peanut butter eggs from the freezer. Place one egg at a time into the chocolate and roll around until covered. Remove using a large fork placed under the egg and allow the excess chocolate to drip from the egg. Place the dipped egg on the parchment paper to harden. Store in the refrigerator until time to serve.
*Note – for a paleo-friendly version or for those that are allergic to peanuts, almond butter could be used instead.
I’m so sorry.
I have been M.I.A. for a month. I need to grovel and ask for your forgiveness….
soooo….. I made brownies.
Nothing says I love you and I’m sorry for being away like chocolate + butter + nuts. Am I right?
I’ve been a little off kilter lately and super busy with life and work. It became increasingly difficult to find additional time (and motivation) recently for posting new recipes. Maybe it was lack of sun and seasonal depression. So I took a break. I went back to just cooking for the fun of it. I stopped worrying about whether or not it was good enough for the blog or whether I had to cook it at the right time so that I had enough natural light to photograph it. I just cooked for me.
I think I go through this every winter. I have to realign myself with what is important to me. Give myself a new focus. In turn, I have also given this blog a renewed purpose.
I want to thank those of you who reached out to me and encouraged me to continue cooking and creating in this space. I received some lovely emails and words of encouragement. This is supposed to be a space of creativity and sharing. I want this space to be several things moving forward and not just a food blog. Don’t get me wrong, I definitely still want it to be a space where my inner grandma gets to cook, feed others, and then sit back and bask in the joy of nourishing the one’s I love. But I also want to focus on discovering, exploring, and escaping comfort zones.
Thank you for letting me cook for you and provide nourishing recipes for the past three years. Also, thank you for giving me satisfaction and fulfillment.
And with that…. let’s talk CHOCOLATE AND BUTTAH AND HAZELNUTS.
Get out that good butter and good chocolate. Turn on your oven. We are also going to throw in hazelnuts into our brownies to add some flare!
V.D. is coming up… I mean, Valentine’s Day. And what better way to celebrate your loved ones and friends (or just you) than to serve up a plate of uuuuuuuhmazing gooey gooey brownies. These brownies are adapted from a past recipe of mine (Paleo Flourless Brownie Bites) and a recipe from my favorite pastry chef, Dave Leibovitz. The results are fabulously out of this world. But, as LeVar Burton would say…. Don’t take my word for it. Make them yourself and share the love.
Flourless Brownies (Grain Free)
- 6 tablespoons salted butter (or use unsalted and add 1/8 teaspoon salt)
- 10 oz semi-sweet chocolate chunks
- 2 eggs (room temperature)
- 2/3 cup coconut palm sugar (or unrefined cane sugar)
- 3 tablespoons arrowroot powder (or cornstarch)
- 1 tablespoon cocoa powder
- 2/3 cup chopped nuts (I used roasted hazelnuts)
- coarse or flaked sea salt
- Preheat oven to 350 F. Grease a 8X8 baking dish and set aside.
- Add coconut palm sugar, arrowroot powder, and cocoa powder to the bowl of a food processor. Process for about 1 minute to make sugar mixture super fine. Set aside.
- In a metal saucepan over medium heat, melt butter until it begins to crackle. Add 2/3 of the chocolate chunks (about 8 oz) and remove pan from heat. Whisk constantly until chocolate is completely melted. Add eggs one at a time and whisk constantly.
- Pour chocolate mixture into food processor with sugar mixture. Process for at least one minute. Mixture will be glossy and thick. Add 1/2 cup of nuts and pulse once or twice to distribute. Use a rubber spatula and spoon out mixture into greased baking dish. Sprinkle remaining nuts, chocolate chunks, and flaked sea salt on top. Bake for 30 minutes at 350 F, or until just set. Do not overtake.
Note – If you do not have a food processor, then you will need to adapt the recipe slightly. Add the sugar to the butter and chocolate mixture before you add the eggs. Remove the saucepan from heat. Add eggs one at a time, then add sifted cocoa powder and arrowroot powder straight to the saucepan. Stir with a whisk briskly for at least 1 minute until the mixture becomes glossy and begins pulling away from the sides of the saucepan. Stir in your nuts and then spread the mixture into the prepared pan. Sprinkle with nuts and chocolate and bake as directed above.
These cookies are filled with my favorite flavors…Peanut Butter and Chocolate. I’m in absolute heaven.
When I was in college and times became super stressful, I would always turn to my grandma’s No-Bake Cookie recipe. It took less than 10 minutes to have a handful of devilishly delicious, misshapen, peanut butter-chocolatey goodness. And hey, it had oats in it…soooo it has to be good for me, right?
I recently had another hankering for these little oaty smorsels. But when I read her original recipe, I was shocked at the quantity of sugar! I decided to reevaluate and reinvent my grandmother’s (and so many other’s grandmothers) recipe. The original recipe contains:
- 2 CUPS of sugar (yes…cups)
- 1/2 cup of butter (ooooh yaaaaa)
- 1/2 cup of milk
- 1/4 cup of cocoa powder
- 1 cup of peanut butter (likely Jiff)
- 1 teaspoon vanilla
- 3 cups of quick-cooking oats
Soooooo… whaaaa? Instead of the empty calories seen in the original cookie recipe, my reinvented cookies are full of nutritious and healthy ingredients. Honey. Coconut Oil. Cocoa Powder. Natural Peanut Butter. Rolled Oats. Unsweetened Coconut. And my new No Bake Cookies are SO delicious. You don’t have to feel an ounce of guilt when eating one…or two…or three. Eat your feelings…and feel good about it.
Note – These cookies are made with coconut oil. Since coconut oil melts at room temperature, it is best to keep your leftover cookies in the fridge so that they are a set and solid…that is, if you have leftovers.
Peanut Butter, Chocolate, and Honey No-Bake Cookies (Gluten Free, Dairy Free)
- 1/2 Cup honey (or maple syrup)
- 1/2 Cup coconut oil
- 1/4 Cup cocoa powder
- 1/2 Cup natural creamy peanut butter
- 1/4 teaspoon salt
- 3 Cups gluten free rolled oats
- 1/2 Cup unsweetened shredded coconut
- 1 teaspoon pure vanilla extract
- Heat honey, coconut oil, and cocoa powder in a large pot over medium-high heat stirring constantly until boiling. Stop stirring and allow to boil for 1 minute. Remove from heat and stir in peanut butter and salt. Mix well.
- Add oats, shredded coconut, and vanilla extract to chocolate-peanut butter mixture. Stir well until everything is thoroughly mixed together.
- Place parchment paper on a baking sheet or plate. Plop spoonfuls of the no-bake cookie mixture onto prepared pan/plate. If it is too warm in your kitchen, place the cookies in the fridge to set. Because there is coconut oil in this recipe, the oil will tend to melt a bit at room temperature. Keeping the cookies in the fridge will ensure that they are firmer.