• Livia Ly

Healthy Easter Eggs

Here is a list of 5 homemade Easter egg recipes using healthier ingredients. 



1. Low Glycemic Index

Chocolate Peanut Butter Easter Eggs

Picture and adapted recipe from: Sugar-Free Mom

Ingredients

Filling

  • 3/4 cup no sugar/salt/vegetable oil peanut butter

  • 2 tbsp coconut oil

  • 1 tsp vanilla extract

  • 1 tbsp coconut palm nectar

Coating

Directions

  1. In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds - 1 minute and stir until completely combined.

  2. Stir in vanilla extract and nectar.

  3. Pour mixture into egg molds and freeze for 1 hour.

  4. Remove from molds and set aside on parchment paper.

  5. Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave.

  6. Stir until smooth.

  7. Pour melted chocolate into the molds, halfway up the molds.

  8. Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.

  9. Spread chocolate with a spoon to completely cover if needed.

  10. Store in the refrigerator.

Serves 12

2. Chocolate Healthy Caramel Easter Eggs

Picture and recipe adapted from: The Pretty Bee

Ingredients

  • 16 pitted dates 

  • 1-3 teaspoons water (if your dates are a bit hard, soak them in hot water for about 10-15 minutes, then drain before making the caramel) 

  • a couple pinches of all-natural sea salt

  • 2 1/4 cups 85% chocolate chips


Directions

  1. Place the dates and a couple pinches of salt in the food processor and process to puree them completely. Add a bit of water at a time. The caramel is done when it is very thick and smooth.

  2. Melt one cup of chocolate chips in the microwave. Microwave for one minute, stir, then microwave for 15-second intervals until totally melted and smooth.

  3. Spread the melted chocolate inside some egg shaped candy molds

  4. Place in the refrigerator to firm up (this will take about 20 minutes). 

  5. Remove the molds and spread the date caramel inside, using a knife to make it very smooth and flat. 

  6. Melt the another cup of chocolate chips in the microwave. Spread this melted chocolate over the date filling.

  7. Place the candies in the refrigerator to chill until completely firm, about one hour.

  8. Melt the final 1/2 cup of chocolate chips and then place in a Ziploc-type bag. Snip a tiny corner off.

  9. Remove the candy molds from the refrigerator and invert them onto a tray. Carefully remove each egg from the mold.

  10. Drizzle melted chocolate onto each egg. Place the finished candies back into the refrigerator to firm up. Store finished candies in the refrigerator. 

Serves 24

3. Eat-With-A-Spoon: Functional Easter Chocolate Egg

Picture and recipe adapted from: Nutri Fran

Ingredients

  • 150g (5 oz) >70% chocolate

  • 100g (3.5 oz) green banana biomass

  • 1 tbsp goji berries

  • 1 tbsp dried unsweetened organic cranberries

  • 3 dates, cut into pieces

  • 12 tbsp plant-based milk or whole organic cow milk

  • 1 tbsp peanut butter, natural

Directions Coating

  1. Put 100g (3.5 oz) chopped chocolate in a heatproof bowl that fits snugly over a pot of barely simmering water. Stir occasionally until the chocolate is melted and smooth; remove it from the heat.

  2.  Add the rest (50 g or 1.5 oz) of chocolate and mix until completely melted.

  3. Pour a small layer of melted chocolate into 1-pound egg mold. Use about 100g (3.5 oz) for the entire mold and reserve the rest.

  4. Cover the mold and place it in the refrigerator to chill for about 15 - 20 minutes. Remove the mold from the fridge and add another chocolate layer.

  5. Place it in the fridge again for an additional 15 - 20 minutes or until firm.

Filling

  1. First, mix green banana, the rest of (50 g or 1.5 oz) melted chocolate, and peanut butter.

  2. Second, add milk and mix.

  3. Then, add fruits. 

Assembling

  1. After the chocolate coating is firm, remove it from the mold and add the filling.  

  2. You may decorate your egg with nuts, coconut flakes or anything else!

  3. Keep it in the fridge.  

4. Brazilian Brigadeiros with Functional Foods

Picture and recipe adapted from: DaquiDali

Ingredients

>70% Chocolate

Brigadeiro Dairy-Free

  • 1 cup plant-based milk, like unsweetened almond milk

  • 2 tbsp >70% chocolate, melted

  • 1 tbsp camu camu flour / almond

  • 1/2 C green banana biomass

  • 1/3 C shredded raw nuts or >70% chocolate

White Brigadeiro Dairy-Free

Directions

  1. Place all ingredients into a pot, except the green banana biomass, cook over medium heat.

  2. After the mixture starts to come off easily from the bottom of the pot, add the green banana biomass.

  3. Let it cool down and place this mixture in the freezer for 3 hours.

  4. Remove the mixture from the freezer and roll it into small balls.

  5. Finish rolling these balls on a plate with either shredded nuts, shredded chocolate or coconut flakes. 

5. Naturally Dyed Easter Eggs

Picture and recipe adapted from: Babble

Ingredients Pink

  • 4 cups red organic beets, roughly chopped

  • 2 tbsp vinegar

  • 1 tsp salt

  • 4 cups water

Directions

  1. Combine beets, vinegar, salt, and water, bring to a boil. Simmer uncovered for 30 minutes.

  2. Strain the beets and set liquid aside.

  3. Place hot liquid in a small saucepan, add the desired number of raw eggs and bring back to a boil. 

  4. Cook for 12 minutes and then turn off heat and steep the eggs for another 20 minutes.

  5. Stir occasionally for more even color.

Ingredients Yellow

  • 4 tbsp ground turmeric

  • 2 tbsp vinegar

  • 1 tsp salt

  • 4 cups water

Directions

  1. Combine the turmeric, vinegar, salt, and water, bring to a boil, and then simmer uncovered for 30 minutes.

  2. Once the liquid has cooled, dip hard boiled eggs in solution. They will turn a light yellow very quick and will talk on a vivid hue if soaked overnight in the fridge.

Picture by: Mommypotamus

Ingredients Green

  • 6 cups organic spinach, rough chopped

  • 1 tablespoon turmeric

  • 2 tbsp vinegar

  • 1 tsp salt

  • 4 cups water

Directions

  1. Combine the spinach, turmeric, vinegar, salt, and water, bring to a boil, and then simmer uncovered for 30 minutes.

  2. Strain the spinach and set the liquid aside. Once the liquid has cooled, dip hard boiled eggs in the solution. They will turn a yellowish green after 30 minutes and will take on a rich brownish-green if soaked overnight in the fridge.

Ingredients Blue

  • 4 cups purple cabbage leaves, rough chopped

  • 2 tbsp vinegar

  • 1 tsp salt

  • 4 cups water

Directions

  1. Combine the cabbage, vinegar, salt, and water, bring to a boil, and then simmer uncovered for 30 minutes.

  2. Strain the cabbage, and set the liquid aside.

  3. Once the liquid has cooled, dip hard boiled eggs in the solution. They will turn a light blue very quickly and will turn dark blue if soaked overnight in the fridge.

  4. Brown eggs will turn green and white eggs will turn blue.

Ingredients Orange

  • 2 cups yellow onion peels 

  • 2 tbsp vinegar

  • 1 tsp salt

  • 4 cups water

Directions

  1. Combine the onion, vinegar, salt, and water, bring to a boil, and then simmer uncovered for 30 minutes.

  2. Strain the onion, and set the liquid aside.

  3. Once the liquid has cooled, dip hard boiled eggs in the solution. They will turn a light orange and will turn dark orange if soaked overnight in the fridge.

A Happy, Healthy Easter


April, 2019

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