Vegan Peanut Butter Easter Eggs and a New Giveaway!
As I write this post I'm sitting on the ferry from Victoria to Vancouver. It's a verrry windy day and the whitecaps are huge. We're swaying back and forth lol. You wouldn't know this but I have a wind phobia. I'm fine with spiders, heights, and thunder - but wind gives me terrible anxiety. Anyway! Back to this post. Today I'm sharing a recipe for Vegan Peanut Butter Chocolate Easter Eggs! I grew up loving the unhealthy kind and always got a big one in my Easter basket. Thank goodness there's a healthy version for anything these days.
And we have 5 winners for the Yo Fiit giveaway (a mixed box of their vegan bars). Congrats to Megan L, Jo Vanderwolf, Laura Carbone, Elana Ward, and Jen L.
Today I have another great giveaway for you! I've teamed up with a local company here in Victoria called Island Nut Roastery to bring you their fabulous nut butters. They're all rich, thick, and creamy.
Three lucky winners will receive a jar either peanut butter, cashew butter, or almond butter! These are my favourites of their products but you can see the rest of their offerings HERE.
I used Island Nut Roastery peanut butter to make the peanut butter eggs, and I used their cashew butter in the frosting.
At first glance you might think that this recipe is too complicated and finicky but I promise its actually quite easy - you don't have to do the extra step of decorating like I did. You can just dip them in the chocolate and call it a day.
I used beet root powder for the pink, turmeric for the yellow, and blue majik for the blue OR you can use a little bit of spirulina for light green.
Vegan Chocolate Peanut Butter Eggs
Peanut Butter Eggs
1/2 cup roasted peanut butter
1/3 cup blanched almond flour
1 tablespoon coconut flour
2 tablespoons coconut nectar, or to taste
1 1/2 tablespoons melted coconut oil
1/4 teaspoon Himalayan salt
Mix all ingredients together in a bowl by hand. Place into the fridge for at least 1 hour, or until the mixture firms up to the touch. Now roll into 10-12 balls depending on the size of the egg you prefer. Gently pinch each side of the ball to form an egg shape. Place into the freezer while melting the chocolate.
2 cups dark chocolate of choice
2 teaspoons melted coconut oil
Slowly melt the chocolate in a bowl set over a pot of hot water.
Dip a chilled peanut butter egg into the melted chocolate and then use a fork to lift it out and onto a parchment paper lined tray. Repeat with all of them.
Coloured Frosting/Drizzle #1
2 tablespoons melted coconut butter
2 tablespoons cashew butter
2 tablespoons xylitol, powdered and sifted
Whisk all ingredients together until smooth, making sure to keep them warm. Separate into 3 small bowls and add colours of your choice. Use beet root powder, turmeric, blue majik, and/or spirulina.
OR you can use this coconut drizzle that I used on top of my hemp protein bars.
Coconut Frosting/Drizzle #2
2 tablespoons melted coconut butter
1 tablespoon melted coconut oil
3-4 tablespoons water
Whisk all ingredients together starting with 2 tablespoons of water and adding enough while whisking to create a smooth consistency.
Use a piping bag or a plastic baggie with the tip cut off to pipe the frostings onto the eggs and then set in the fridge for at least 20 minutes until the frosting firms up.
Island Nut Roastery is giving away a jar of their peanut butter, almond butter, and cashew butter. 3 winners will each receive a jar.
- Answer in the comment section below: what is your favourite kind of nut or seed butter? (Mine is a tie between peanut butter and almond butter).
- For a bonus entry "like" Island Nut Roastery on Facebook (and leave a new comment saying "liked INR).
- For a second bonus entry, "like" Sweetly Raw on Facebook (and then leave a comment here saying "liked SRD").
The contest is open to Canadian residents.
3 winners will be randomly selected and contacted on April 15th. You'll have 24 hours to reply via email with your mailing address.
Best of luck! 🙂