We had a WONDERFUL Easter this year…
Close to being on the top of my best Easter celebrations list. We started off the morning, by of course, opening Easter baskets…some of the greatest joys of parenthood is seeing those perfect little faces light up over the littlest things
We then decked ourselves out in brand new attire and made our way down to church. What a service! So powerful, so moving, and so emotional. Thank you Lord!
We then headed home, made some lunch, and decorated Easter eggs. Yep, nothing like last minute, huh? And finally, we wrapped up our evening with a potluck dinner with some really great friends. Delicious food, hilarious egg hunts, face painting, and really cool jelly bean bracelets!
But I have a little secret…in my household, no Easter is complete without chocolate. But, there was no room for Hershey bars in our most healthy and wholesome Easter baskets this year (Ok fine, they weren’t completely healthy, each of the kids got about 5 tootsie rolls!)
So, these were last year’s chocolates:
Very cute & super yummy…but not as healthy” as these 100% homemade peanut butter cups:
I got the original recipe from Chocolate Covered Katie (btw, LOVE this blog)
Although my first attempt was very good, it didn’t completely suit my taste buds. I made the first batch with solid chocolate into some egg shapes using a deviled egg tray. They were huge and way too chocolately…is that even possible? Yes, it is…especially when you use straight cocoa powder to make it. One bite of those eggs and you were in a chocolate induced hangover
So then I made the same chocolate eggs with HALF the cocoa, and waa-lah…a small piece of perfection. The chocolate wasn’t as thick, it was actually pretty runny, but it worked out great for the PB cups.
Here’s what I did based on the recipe from from Chocolate Covered Katie:
1/4 cup unsweetened cocoa powder
4 tbsp. coconut oil, melted
1/4 cup agave
Combine coconut oil and agave, mix well. Add in cocoa powder and stir until you have a nice chocolate sauce. You can pour into a mold as is, or make some fancy PB cups!
To make the cups, I poured a teeny tiny amount of chocolate at the bottom of the mold. I then let it set in the freezer for about 5 minutes. I then mixed about 1 cup of natural peanut butter with 1/2 cup of powdered sugar. Did you know you can buy sugar free powdered sugar?? I didn’t use it, but it is possible! Anyway, mix them both up. It will be a sticky, gooey mess but so worth it for a creamy center. I put the PB mixture in the fridge to harden up a bit. I then rolled tiny balls of PB and pressed them into the mold on top of the chocolate. Then poured a little bit more chocolate to fill the mold to the top. Back in the freezer and moments later, I can guarantee you they will be gone!
Creamy dark chocolate, creamy peanut butter center…
Please try, you WILL NOT be disappointed!