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Fit Friday: MSF Peanut Butter Eggs

This weekend we are going to be home on the east coast with my side of the family. Easter was big in our house growing up and I have fond memories of Easter egg hunts, bunny-shaped goodies and the thoughtful Easter baskets Mom put together for us. One thing we could not get enough of in our house (my brothers especially) were the Reese’s peanut butter eggs that are only around this time of year.

DSC_2524.jpgThere is something about them shaped into an egg that just makes them taste different. Am I right? Once I began to get more into health and wellness, checking the ingredient lists of foods, I stopped eating treats like this because to be honest it was pretty scary what was in them (almost nothing real!).

I decided a few years ago to have a go at re-creating these nostalgic treats because like us, my husband was a big fan growing up and we happened to be having a small west coast Easter that year. Having some peanut butter eggs would be a fun addition to our little celebration.

DSC_2533.jpgI was astounded not only how similar they tasted to the real deal, but how much my VERY picky husband was into them and requested I make them again and again.

Seeing how it is the season and I will be back home for Easter this year, I thought it would be fun to bring them back and share the recipe with you all so you could make them a part of your own Spring celebrations.DSC_2536.jpgdivider

MSF Peanut Butter Eggs

Ingredients

1 c cashews (raw, unsalted)

½ c unsalted peanut butter

2 TBL raw honey

1 cage free egg

¾ chocolate chips (I used 100% cacao w/ no sugar which may be intense for some)

1 TBL coconut oil

Directions

Preheat oven to 350 degrees. In food processor pulse cashews until a fine flour consistency, add the peanut butter and honey and continue to pulse until well combined (1 minute). Add egg and pulse until just combined. Once dough is ready, prepare cookie sheet with silpat or parchment paper and spoon out desired amount of dough to make eggs (I used a large heaping spoonful), roll in ball first then form into egg shape and place on cookie sheet. Bake eggs for 10 minutes. Meanwhile over double boiler or in microwave, melt chocolate chips and coconut oil until silky texture is achieved. Once eggs are done baking and cooled on wire rack, drop into melted chocolate and fish out with a fork. Place eggs on wire rack on top of a cutting board and put in refrigerator to harden for 20-30 minutes. Take out and enjoy! Store in airtight container in the refrigerator for up to one week.DSC_2528.jpgDSC_2531.jpgdividerWishing you a fun-filled weekend whatever you’re up to! More to come on Monday about our east coast adventures 🙂

Love,

Megan

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