Four Ingredient Dark Chocolate Peanut Butter Eggs

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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.

Four Ingredient Dark Chocolate Peanut Butter Eggs // Big Eats Tiny Kitchen

Four Ingredient Dark Chocolate Peanut Butter Eggs // Big Eats Tiny Kitchen

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

  • Servings: 60 eggs
  • Time: 1.5 hours
  • Difficulty: Easy
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Ingredients

  • 2 cups creamy salted natural peanut butter
  • 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 5 oz dark chocolate

Instructions

  1. 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.
  2. Place parchment paper or waxed paper on a rimmed baking sheet or inside several glass pyrex baking dishes.
  3. 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.
  4. 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.
  5. 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.

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Peanut Butter, Chocolate, and Honey No Bake Cookies (Gluten Free and Dairy Free)

No Bake Cookies // Big Eats Tiny Kitchen with Honey  (Gluten Free, Dairy Free)

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?

No Bake Cookies // Big Eats Tiny Kitchen with Honey  (Gluten Free, Dairy Free)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

No Bake Cookies // Big Eats Tiny Kitchen with Honey  (Gluten Free, Dairy Free)

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.

No Bake Cookies // Big Eats Tiny Kitchen with Honey  (Gluten Free, Dairy Free)

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.

No Bake Cookies // Big Eats Tiny Kitchen (Gluten Free, Dairy Free)

Peanut Butter, Chocolate, and Honey No-Bake Cookies (Gluten Free, Dairy Free)

  • Servings: 30
  • Time: 15 minutes
  • Difficulty: Easy
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Ingredients

  • 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

Instructions

  1. 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.
  2. Add oats, shredded coconut, and vanilla extract to chocolate-peanut butter mixture. Stir well until  everything is thoroughly mixed together.
  3. 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.

No Bake Cookies // Big Eats Tiny Kitchen with Honey  (Gluten Free, Dairy Free)

Chocolate and Peanut Butter Macaroons (Grain Free)

Chocolate and Peanut Butter Macaroons / Big Eats Tiny Kitchen

Sorry for the long delay in between posts. Recently life has been tough at times but life also has been very good. When I am going through a roller coaster of emotions and dead lines and choices and what not, I consume chocolate and peanut butter. Doctors orders.

But when life is good…I also eat chocolate and peanut butter.

Chocolate and Peanut Butter Macaroons / Big Eats Tiny Kitchen

Chocolate and Peanut Butter Macaroons / Big Eats Tiny Kitchen

The combination sends warm fuzzies through my body. It’s a choco-pb hug for my soul. I get my best soul hugs from those crack-like addictive Reese’s PB eggs that spring forth from every corner around this time of year. I can stay away from Reese’s (nearly) the rest of the year, but throw them in an egg shape! Holy frijoles, I can’t stop. My eyes pop out of my head all googley and I froth at the mouth and I protect them like a squirrel, hiding my Reese’s eggs in weird and unassuming places.

These cookies are the wonderful love child of two of my favorite cookies: No bake cookies + macaroons. Whoa. Whoa.

Let this happen.

Make them egg shaped. They are better for you than those other choco-pb eggs and just as addictive.

Chocolate and Peanut Butter Macaroons / Big Eats Tiny Kitchen

It will make you love life even when there are a few major down moments.

Chocolate and Peanut Butter Macaroons (Grain Free and Diary Free)

Adapted from Against All Grain

Makes 2 dozen cookies

Ingredients

  • 2 1/2 cups unsweetened shredded coconut
  • 1/3 cup honey
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons natural creamy unsweetened peanut butter*
  • 1 egg white
  • salt

Instructions

  1. Preheat oven to 325F. Place a piece of parchment paper onto a rimmed baking sheet. Set the baking sheet aside.
  2. In a large bowl, combine the coconut, honey, cacao powder, peanut butter, and a pinch of salt.
  3. Place egg white and another pinch of salt in a medium bowl. Using a whisk or electric beaters, beat the egg white for about 2 minutes until soft peaks form. Combine meringue with other ingredients in the large bowl.
  4. Using a melon baller, scoop out cookies and place them onto the parchment paper. Bake for 30 minutes. Remove from oven and allow to cool for at least 1 hour on a wire cooling wrack.

*Note – To make these Paleo friendly, use either almond butter or sunflower seed butter in place of the peanut butter. 

Almond Butter Banana Muffins

I am a bit of a hoarder.  I’m definitely a food hoarder, but also a hoarder of things. My husband thinks it is junk.  Which it isn’t! But seriously, I keep things in boxes that I have never looked at for the past four years that we have lived here.  I find myself holding on to things because… “don’t you dare get rid of it because I am saving that chair just in case some day I want to paint it red and have a tea party”. Yes…that really came out of my mouth.

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He recently decided to have a garage sale…or an “Alissa’s Things Sale” as I refer to it. He doesn’t hold on to anything. When we got married, he moved into my house with a single box. I had a U-Haul trailer that could have fit a plane. So needless to say, purging is a hard thing for me. I remember every gift someone gave to me. I can’t seem to part with it even if that person totally does not remember giving it to me. They probably just picked it up randomly and thought “crap, it’s her birthday…uhm…ya, here’s a chicken tea pot…she eats chicken…she drinks tea…CHICKEN TEA POT!”.  And here I am 15 years later with the ugliest tea pot and refusing to get rid of it. Until one day I wake up and the love of my life is selling all of my precious belongings (crap) and other people are walking away with my chicken tea pot!  *sob*

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It was a similar feeling for me when I made the switch a year ago to give up gluten. Making the switch to being gluten free can be tough sometimes. It’s hard to not feel like an outsider when everyone is laughing and enjoying cake and big plates of lasagna. Family gatherings and cookouts and office parties offer a plethora of pasta salads and cupcakes and brownies and bread and crackers.  I would end up being the person in the corner snacking on carrots and a bag of nuts that I had stashed away in my purse like a squirrel.  BECAUSE I AM A HOARDER.

One day I decided to PURGE! I threw away everything that contained wheat or even traces of wheat.  It felt awesome.  I began researching and arming myself with easy recipes to bring to gatherings. So now I always offer to bring something that I know that I can eat and that will blow the socks off of others that have no idea how great gluten free food can be.

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This recipe uses nut butter in place of flour! No flour, no oil, no butter.  Basically it is just almond butter and bananas and honey and eggs. Those purged cabinets probably have these simple ingredients in them.  These muffins are rediculously good and rediculously easy!  I have made them with almond butter and also with peanut butter. Both are fabulous.  You can also add cocoa powder to the batter for chocolate cupcakes!

Almond Butter Banana Muffins

Ingredients

  • 1 cup almond butter* (see note below)
  • 2 ripe bananas, mashed (about 1 cup)
  • 2 eggs, lightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 1/4 cup honey
  • 1/2 teaspoon cinnamon (optional)
  • 2 tablespoons cocoa powder (optional)

Instructions

  1. Preheat oven to 350 F. Prepare a 12 cup muffin tin with muffin liners. Set aside.
  2. In a medium bowl, combine the banana, eggs, and almond butter until well mixed. Add the remaining ingredients except the cocoa powder. With half of the batter, fill 6 muffin liners 3/4 full. I use a 1/4 cup to measure for each. With the remaining muffin batter, add the cocoa powder. Fill the remaining 6 muffin cups to 3/4 full with the chocolate batter.
  3. Bake for 15 minutes at 350F. Muffins will be firm a slightly golden, but fluffy. Allow to cool for 10 minutes then remove from the muffin pan to a wire rack.

*Notes

  1. I have also made these with peanut butter and they were great. I assume other nut butters would work too. If you have a nut allergy, sunbutter (sunflower seed butter) would be a good substitute.
  2. I recommend all natural and unsweetened nut butters. However, if you aren’t using all natural nut butters (that is, if they have added sweeteners) then lower the overall amount of added honey in the recipe.
  3. These are also delicious as cupcakes!