Copycat Recipe: Reeses Peanut Butter Eggs

By Chocolate-Covered Katie
http://chocolatecoveredkatie.com

Copycat Peanut Butter Eggs

(Makes 6-9 eggs)

Click for: Step-by-Step Photos.

• 1/4 cup peanut butter (or any nut butter)
• dash salt (I also use salted peanut butter)
• 1/4 cup powdered sugar or Sugar-Free Powdered Sugar
• 2 tbsp. cocoa powder
• 2 tbsp. virgin coconut oil (see below, for substitution notes)
• Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup
• 2 more tbsp. of the sugar/sf sugar, if needed

Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave it—so it’s easier to mix. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey, and add a little more pb if it’s too dry. (Different brands of peanut butter will yield different results.) Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.

Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp. water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate. (I used a corn-cob skewer. No idea why I even have those, but they worked really well! A fork would also be fine.) Immediately return covered egg to the freezer and let harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!

View Nutrition Info

Substitution notes: If you don’t have virgin coconut oil, or if you want “eggs” that don’t need to be stored in the freezer, you can melt chocolate chips and dip the pb eggs in that instead. As mentioned above, you could also opt to simply freeze a blob of nut butter until it’s shapeable, shape it into eggs, and dip in chocolate. Or, if you have egg-shaped molds, just pour in a little chocolate, then the pb, then more chocolate. Freeze.

Reeses Pieces Fudge Frosting

By Chocolate-Covered Katie
http://chocolatecoveredkatie.com/

This healthier alternative to store-bought frosting tastes like what you’d get if you melted a Reeses peanut butter cup and slathered it thickly onto the top of a cupcake. Or ate it straight off the spoon.

Reeses Pieces Frosting

(Yields almost 1/2 cup)

• 1/4 cup peanut butter (or other nut butter)
• 4-8 tsp pure maple syrup (click for a sugar-free alternative)
• 2 tbsp cocoa powder
• 4 tsp milk of choice (or more for thinner frosting)
• 3/4 tsp pure vanilla extract
• optional: handful of chocolate chips (the “pieces”)

Blend everything (including chips, if using) in a small food processor or Magic Bullet. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly. Best to store uneaten frosting covered in the fridge.

View Nutritional Info

Substitution notes: If you don’t like—or can’t have—peanut butter, feel free to try this recipe with almond butter, cashew butter, sunbutter, or maybe even coconut butter! Agave can be subbed for the maple syrup. I haven’t tried a stevia version, nor have I tried the recipe with pb2 or better’n pb. Try those substitutions at your own risk.

One Minute Chocolate Cake!

By Chocolate-Covered Katie

http://chocolatecoveredkatie.com

(can be gluten-free!)

It’s also a new Single-Serving Recipe.

• 1 tablespoon plus 2 tsp cocoa powder
• 3 tablespoons spelt flour (or coconut flour, or Arrowhead Mills gluten free)
• 1/8 tsp salt
• 2 tsp sugar or evaporated cane juice sugar (edit: xylitol works as well)
• 1/4 tsp baking powder
• 1 stevia packet (or 1 tablespoon more sugar)
• 2-3 tsp coconut oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
• 3 tablespoons milk of choice (I used almond milk)
• 1/2 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish with cooking spray first (and then wait for it to cool before trying to remove it).

If desired, top with my favorite Reeses Fudge Frosting.

Better than Nutella

By Chocolate-Covered Katie
Meet my new obsession:

Soon to be your new obsession.

Once you try this rich chocolate spread, you’ll never want to put your spoon down.

Never ever.

Unless, of course, you don’t like Nutella… Is that even possible? Is there a person in this world who can resist that velvety chocolate butter? (If it’s true, please send me your spoon. I’ll happily eat your portion. I’m nice like that.)

Better than Nutella?

• My version is much lower in sugar (or it can be sugar free!)
• And this one’s okay for vegans

(My homemade version also has just half the calories of store-bought Nutella, but I didn’t specifically set out to make a lower-calorie recipe. It just turned out that way.)

Healthy Nutella

(Makes about 2 cups)

This is a Gluten-Free Recipe.

• 2 cups raw hazelnuts (240g)
• 1 1/2 tbsp pure vanilla extract
• 1/4 cup cocoa powder
• 1/4 cup plus 2 tbsp xylitol, or agave, or sugar, or maple syrup
• 1 packet nunaturals stevia, or 1 tbsp more agave or sugar
• 1/4 tsp plus 1/8 tsp salt
• optional: 2 tsp oil (for extra smoothness, but it’s still very smooth if you leave out the oil)
• 1/2 cup milk of choice (I used Almond Milk)

Roast hazelnuts for 10-14 minutes at 400 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.) In a Vita-mix or food processor, blend the nuts until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella! (I think I blended off-and-on for a full two minutes. It’s extra-creamy in a Vita-mix, but a Cuisinart food processor works as well.)

View Nutrition Info.

The nutritional info includes the sugar/agave. For a sugar-free version, you can replace all of the sugar with an equal amount of xylitol.  Or, you can sweeten with stevia instead. (I haven’t personally tried this recipe using just stevia, so I can’t vouch for the resulting taste if you go that route.)