Skip the store-bought candy and make your own Peanut Butter & Honey Chocolate Eggs for Easter dessert.
Fact: I have a Peanut Butter & Chocolate Love Pinterest board, which should give you a hint on what my favorite Easter candy is.
I know many of you also share my professed love for this food match made in heaven (case in point -→, a group of 31 food bloggers recently celebrated Chocolate Peanut Butter Day and I had to pace myself while
drooling reading through their delectable goodies.)
So, how do you pull off a healthy-ish makeover for homemade PB chocolate treats without going too far off the mark? Here’s how I tweaked a traditional peanut butter chocolate egg recipe:
- Make Minis – I made them smaller (about 1 ½-inches) for build-in portion control.
- Add Some Bulk – I added oat flour (made from old-fashioned oats in my blender) and flaxseed meal for a fiber kick.
- Cut Some Carbs – I chose honey for a sweetener because PB& honey is another favorite combo of mine plus I used less than half the amount of sweetener called for (and they were still plenty sweet.)
- Go Dark – Dark chocolate replaced the milk chocolate because that’s how a woman
in her 40sof a mature age rolls.
I gotta say, I was pleased with the results and these got the thumbs up from the family unit. The peanut butter center was less creamy and more chewy (as in a caramel/nougat candy bar kind of chewy – not a bad thing!)
Now, of course, these still should be considered a treat vs. something you scarf down for breakfast everyday. And granted, nothing will ever completely replace my beloved Reese’s Peanut Butter Eggs (did you guess right?), but these mini Peanut Butter & Honey Chocolate Eggs will certainly be staying in my seasonal dessert/treat recipe rotation.
How about you? What’s your favorite Easter candy? Are you a professed peanut butter chocoholic, too?
Skip the storebought candy and make these Peanut Butter & Honey Chocolate Eggs for dessert. Tweet this
Peanut Butter & Honey Chocolate Eggs
Makes 1 1/2 dozen
- 2/3 cup natural peanut butter
- ½ cup oat flour (I make by pulverizing old fashioned oats in a blender)
- ½ cup flaxseed meal
- 1/3 cup honey
- 2/3 cups dark chocolate chips
Beat together peanut butter, oat flour, flaxseed meal and honey until well mixed. Form into 1½ -inch eggs, place on parchment paper on a tray and chill in refrigerator for at least 2 hours.
In a small saucepan, melt dark chocolate over low heat. Dip the top half of each egg in chocolate, coating the top. Place on parchment paper on a tray (keep chocolate warm until all eggs are coated.) Chill eggs again for at least an hour in the refrigerator. Keep chilled until serving.