Carrot Cake Easter Eggs
Prep: 30 minutes plus freezing and chilling • Serves: 12
1 cup almond flour (from whole blanched almonds)
1/2 cup plus 2 teaspoons natural creamy peanut or almond butter
1/4 cup plus 2 tablespoons powdered sugar
1 package (12 ounces) white chocolate chips (about 1-3/4 cups)
1-1/2 tablespoons coconut oil, melted
1.Line rimmed baking pan with parchment paper. In food processor, pulse baby food, flour, 1/2 cup peanut butter and 1/4 cup sugar until combined. Makes about 1-1/2 cups.
2.Using 2 small spoons, drop 2 tablespoons mounds baby food mixture, 2 inches apart, on prepared pan; freeze 30 minutes.
3.With hands, form each mound into egg shape and place on same pan; freeze at least 1 hour or up to overnight.
4.In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove saucepot from heat and stir until all chips are melted. Stir in 1 tablespoon oil.
5.With fork, dip eggs into chocolate mixture to completely cover, allowing excess to drip off; place on same pan. Reheat melted chocolate if it begins to harden. Refrigerate eggs 10 minutes or until chocolate hardens.
6.In small bowl, whisk remaining 2 teaspoons peanut butter, 2 tablespoons sugar and 1/2 tablespoon oil; drizzle over eggs. Refrigerate eggs 10 minutes or until almond butter mixture hardens. Makes 12 eggs.
Approximate nutritional values per serving (1 egg):
285 Calories, 18g Fat (7g Saturated), 5mg Cholesterol, 63mg Sodium,
25g Carbohydrates, 2g Fiber, 20g Sugars, 18g Added Sugars, 7g Protein
Chef Tip:
Refrigerate eggs in an airtight container for up to 6 days.
Dietitian’s Dish Tip(s):
Almond flour is packed with vitamin E, making it a great nutrient-rich choice.
