Chocolate Covered Peanut Butter Easter Eggs (Or Other Candies)
Coconut oil chocolate that is full of beneficial nutrients, as well as satiating and satisfying tastes.
  • 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
  1. Create a double boiler on the stove by placing a dry bowl over a pot of simmering water.
  2. Add the coconut oil and the coconut palm sugar, xylitol or raw honey.
  3. Continuously stir as the palm sugar, xylitol or honey melts completely (this may take 3-5 minutes).
  4. Add the chopped unsweetened baking chocolate and stir to melt.
  5. Stir in the stevia extract, vanilla extract and the cocoa powder (slowly), mixing well.
  6. 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.
  7. Freeze the candy molds until the chocolate hardens.
  8. Place 1-2 tsp. of peanut butter, if using, inside the center of the frozen chocolate shells.
  9. Pour another tsp. of the chocolate mixture of the peanut butter, sealing off the candy.
  10. Freeze for 30 minutes to set.
  11. Keep in refrigerator for serving.
Recipe by The Healthy Advocate at