Not everyone celebrates Easter, but everyone can more than likely indulge healthfully on these tasty, sugarless (but sweet) chocolate Easter candies. You can make them without the peanut butter center, of course, or substitute for you favorite nut or seed butter. Almond butter works really well for this recipe.
I am using these plastic molds above that I dissevered on eBay one afternoon. I have no idea if they are PCB or BPA-free; however, I do know that I only use these maybe once or twice a year, so I take comfort in knowing that my healthy diet and lifestyle all year round may help protect me from the possible exposure to plastic chemicals.
These chocolate candies are considered dark chocolate, as they are dairy-free. Don’t be fooled — these are sweet and will be very satisfying (as well as deeply nourishing). Coconut oil is combined with unsweetened chocolate to help boost nutrient quantity and quality (boosting lauric acid and other beneficial saturated fatty acids).
- ¼ cup coconut oil or cacao butter
- 4 oz unsweetened baking chocolate, chopped
- ¼ cup coconut palm sugar, xylitol or raw honey
- 1/16 tsp. powdered stevia extract
- ½ tsp. vanilla extract (optional)
- ½ cup cocoa or cacao powder
- ¼ cup organic, natural peanut butter
- Create a double boiler on the stove by placing a dry bowl over a pot of simmering water.
- Add the coconut oil and the coconut palm sugar, xylitol or raw honey.
- Continuously stir as the palm sugar, xylitol or honey melts completely (this may take 3-5 minutes).
- Add the chopped unsweetened baking chocolate and stir to melt.
- Stir in the stevia extract, vanilla extract and the cocoa powder (slowly), mixing well.
- Using a small paintbrush (or the tip of your fingers), spread a tsp. of the chocolate mixture in the candy mold cavities, creating a shell.
- Freeze the candy molds until the chocolate hardens.
- Place 1-2 tsp. of peanut butter, if using, inside the center of the frozen chocolate shells.
- Pour another tsp. of the chocolate mixture of the peanut butter, sealing off the candy.
- Freeze for 30 minutes to set.
- Keep in refrigerator for serving.
Using cacao butter in this recipe, instead of coconut oil, will allow you to serve the chocolate candy without fear of it melting when out of the refrigerator or freezer. Cacao butter stays fairly solid in higher temperatures, and may even be a better alternative to coconut oil (it’s a healthy butter) if you are wanting to place these chocolates in Easter baskets.
Until next time,
This is The Healthy Advocate