Reese's Eggs - Without The Bad Stuff

So you like Reese's eggs and wish you could devour them all at once, but you know you shouldn't because they contain ingredients like palm oil, sugar, hydrogenated vegetable oil, corn syrup, soy lecithin, corn starch, vanillin, TBHQ and PGPR. I feel your pain.

Luckily, all of your worries will be gone after you are finished reading this recipe.

Reese's Eggs Without The Bad Stuff

Ingredients:

For the chocolate:

~ Cacao powder - 1/2 cup

~ Coconut oil - 1/2 cup (melted)

~ Coconut sugar OR maple syrup - 1/4 cup

For the peanut butter:

~ Any nut butter - 1 cup (for a real Reese's taste, go with peanut butter)

~ Coconut flour - 5 tbsp

~ Maple syrup, honey OR coconut sugar - 4 tbsp

~ Vanilla extract - 2 tsp

Instructions:

1. Stir together all of the ingredients for the peanut butter. Any nut or seed butter will work for this recipe, but for an honest Reese's taste, go for the peanut butter.

2. Mold the butter into the shape of eggs, place on a cookie sheet and put in the freezer for about 30 minutes, or until firm.

3. While you are waiting, mix all of the ingredients for the chocolate together.

4. After 30 minutes, dip both sides of the eggs into the chocolate. Use a toothpick to pick up the eggs for maximum chocolate coverage. Or use your fingers - I don't judge. Place them back onto the cookie sheet.

5. Put the eggs back into the freezer for another 30 minutes, or until the chocolate has hardened.

BOOM. You just made Reese's eggs without all of the bad stuff. That wasn't so hard, was it?

You can decorate if you feel inclined. I sprinkled sea salt on 1/3 and lavender on another 1/3. They were delicious and they looked pretty too.

Indulge care free ;)

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Bartabelle's Butters - Sunflower butter

I have a thing for making butters. It's so fun, so simple, extremely easy and half the price of buying it from a store. Why anybody would ever buy butter really baffles me. I don't think people realize how simple it is!

I've made a few different kinds of butters; Almond, macadamia, chocolate macadamia, hazelnut, chocolate hazelnut (do you see a pattern?) and now sunflower seed butter. The beauty of making butters yourself is there are no added preservatives or other unnecessary ingredients. You know exactly where the nuts are coming from, you're saving money, it's probably healthy than what you're buying in the store and you can store it in cute jars!

I hadn't actually had sunflower seed butter before but I always see it as ingredients needed for recipes I want to try. It can be a pricey butter to buy in stores and I decided to make it myself. It has a nice sweet taste with a touch of salt. I think it tastes great in oat meal or just on a slice of toast, also on it's own with a spoon. ;)

Homemade Sunflower Seed Butter:

Ingredients:
~ Raw or roasted sunflower seeds - 1 cup
~ Coconut oil - Give or take 1 tablespoon
~ Salt - 1 pinch

1. Pour the sunflower seeds into your blender and blend until the seeds begin to clump together in a slightly powdered buttery form. This can take a while so be patient. You may need to occasionally scrape the side of the blender.

2. Add 1 tablespoon of coconut oil and blend some more. The extra bit of oil will help the butter get to a delicious creamy consistency. Next mix in a pinch of salt.

3. When the sunflower seeds have turned to butter (Trust me, it will. Just be patient.) you can now take a taste! Add a little more salt if you'd like, maybe a little honey if you want it sweeter but I don't think it needs any. Whatever floats your boat.

4. Pour into a jar and keep stored in your pantry! No refrigeration required. The butter lasts about 2 1/2 weeks but I wouldn't been surprised if you finish it sooner than that. Enjoy :)

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