Easter may be over, but you don’t have to give up the candy just yet! Especially if it’s homemade, and packed with clean ingredients that are easy to find.
Over Easter weekend, I experimented with two versions of homemade truffle-type candy (adapted from here) and both are amazing in their own way. The dark chocolate+PB ‘bunnies’ or ‘eggs’ are perfect for chocolate and nut butter lovers, and the carrot cake truffles are a little less indulgent but still tasty and perfect for spring. The best part is, both are very adaptable to what you have on hand and your flavor preferences!
Chocolate PB Bunnies (vegan, gluten free, grain free)
2 tbsp dark chocolate chips or chunks
1/2 tbsp coconut oil, separated
1 scoop Sunwarrior/Vega chocolate protein powder, or 3 tbsp coconut or almond flour
2-3 tbsp peanut butter (can sub other nut/seed butters)
sweetener, to taste (I used ~1 tbsp maple syrup the first time, then used stevia+a little almond milk)
In a small bowl, mix protein powder/flour, nut butter, 1 tsp coconut oil and sweetener (if using). The mix should be combined but thick. Place bowl in freezer for 5-10 minutes to set. In a separate bowl, add remaining coconut oil and chocolate chips. Melt in microwave (~30 seconds to 1 minute) or in a small pot over medium high heat. Stir together and set aside. Remove bowl from freezer and roll batter into egg shapes or bunny heads and ears. Dip into melted chocolate, and place bunnies/eggs in muffin holders or on parchment paper. Return to freezer, and leave to harden up. Stores best in freezer (remover for 5 minutes to soften up to eat). Makes 4-5 bunnies/eggs.
‘White Chocolate’ Carrot Cake Truffles (vegan, gluten free, grain free, no added sugar)
1/4-1/2 cup carrots, shredded (I used a food processor to chop them up)
2 tbsp raisins
4-5 Medjool dates, pitted
2 tbsp unsweetened shredded coconut
1 tsp raw cacao butter (should be white in color)
1 tbsp coconut butter
In a food processor or high powered blender, mix shredded carrots, dates and coconut until mix comes together. Add in raisins and almond milk if needed to combine. Set aside in a bowl and place in freezer for 5-10 minutes to set. In a microwave safe bowl, mix cacao and coconut butters and melt in microwave for 30 seconds to 1 minute (or melt in small pan over medium high heat). Remove bowl from freezer and roll mix into small balls. Dip each into the ‘white chocolate’ mix and return to the freezer. Makes 10+ truffles.
What candy would you make at home or healthify if you could?