Peanut Butter Brownie Energy Bites

Always on the go. Packing multiple meals to eat throughout your day. Don't want to spend $$$ at the vending machine only to sugar crash 30 minutes later. Does this sound like you? I've got a great solution and something that I like to do on Sunday's to keep my household somewhat healthier and fuller throughout our work week. We make energy bites! I personally like making my own version of Lara Bars (see here and here), but this week I thought I would make something for the hubby. My own peanut butter cup version of energy bites. With only 5 ingredients, and about 5 minutes prep time, there's no reason you can't do this too!

Peanut Butter Brownie Energy Bites

Ingredients:

• 12 pitted medjool dates
• 2 tbsp. organic creamy peanut butter
• 3/4 cup almonds
• 1 tbsp. raw cocoa powder
• 1 tsp. organic honey

Add all ingredients to a food processor and whirl until the mixture comes together and sticks together when you press your finger into the mixture. Add a tsp. water if it seems a little too dry in there.

Form the mixture into balls and keep in an airtight container in the fridge. Makes about 12-15 balls, depending on the size you prefer. Will keep for up to 1 week.

Thai Curry Hummus

So yesterday I showed you how to make homemade pita bread. And what would homemade pita bread be without homemade hummus? You see, hummus to me will never get old. Once I discovered the secret to perfectly creamy hummus, I just couldn't stop trying to come up with new flavors. Something I had never tried? Adding curry to my hummus! Can I just say...game changer! The mix of curry and ginger gives the hummus just the bit of bite I was looking for, without compromising or over-powering the other flavors. The cilantro has a cooling/chill component, and the peanuts, well the peanuts are just fun, and add a perfect crunch to bring everything together! 

Thai Curry Hummus

Ingredients:

• 1 15-oz. can garbanzo beans, skins removed, liquid reserved
• 2 tbsp. Sriracha hot sauce
• 2 tbsp. tahini paste (can substitute for peanut butter)
• 2 garlic cloves, roughly chopped
• 1/2 tbsp. honey
• 1 tsp. ground curry
• 1/2 tsp. ground ginger
• 1 tbsp. olive oil
• salt and pepper to taste
• handful of chopped peanuts
• 2 tbsp. chopped cilantro
• pita bread for dipping

In the bowl of a food processor, add in the sriracha, tahini, garlic, honey, curry, ginger and turn on to combine, about 1 minute.

Add in the chickpeas and blend until a thick paste forms. With the processor on, slowly add in the olive oil in a steady stream, and then add in as much of the reserved garbanzo bean liquid as you want until you reach your desired hummus consistency.

Season with salt and pepper and pule so combine. Serve with chopped peanuts and cilantro on the side of some pita bread, veggies, chips, you name it! 

Pumpkin Pie Date Bars

Remember when I revealed to you the secret to homemade Lara Bars? Well, take that recipe and make it so basic that you are so consumed by pumpkin spice that you can't remember life before it. A simple list of ingredients, when whirled together in a food processor, creates the most flavorful, filling, and healthy to boot, breakfast or snack on the go!

 Pumpkin Pie Date Bars

Ingredients:

• 1 1/2 cups pitted dates
• 1/4 cup raw almonds
• 1/4 cup pepitas
• 1 tbsp. pumpkin puree
• 2 tsp. pumpkin pie spice
• pinch of sea salt

Add the dates, almonds, and pepitas to a food processor and whirl until broken up into small pieces. Add in the pumpkin puree, pumpkin spice, and salt. Whirl again until the mixture is well combined and sticks together.

Pour the mixture out on to a sheet of parchment paper, form into a ball, then flatten into a 4x8-inch rectangle. Place into the fridge for 30 minutes, then remove, cut into rectangles and wrap each bar individually in plastic wrap. 

PB Americano Banana & Chocolate Popsicles

As you know, all summer I have been pairing up with Diana from AZFoodie to bring you some of the best recipes in town. And what three things go better together than peanut butter, banana, and chocolate? Nothing. That's what. PB Americano's 100% natural Cinnamon Honey peanut butter is the star of the show, but you only need 5 ingredients total to whip up a batch of these perfect summer pops. There's pretty much no excuse as to why you shouldn't make these. Head on over to AZFoodie and check out my favorite summer treat.

Find my recipe for PB Americano Pops here.

Make Your Own Apple Pie Lara Bars at Home

I've developed a new obsession with Lara Bars. After trying out their cashew cookie and apple pie flavored bars, I looked at the ingredient list, and knew that this was something that I could easily make at home, and for a fraction of the cost. The minimal ingredients and the short time to it takes make these leaves little room for excuses why you shouldn't try them yourself. I have made 2 batches in the past week, making it a great snack for us to bring on the plane to JFK tomorrow, as well as on our drive to Vermont this weekend for my sorority sister's wedding! So long vending machine snacks and processed junk! Hello homemade health food that actually tastes good! Better yet, these bars are vegan, gluten-free, dairy free, and soy free!

Apple Pie Lara Bars

Ingredients:

• 1 cup pitted dates
• 1/4 cup organic raisins
• 3/4 cup dried apple slices
• 1/2 cup raw almonds
• 1/2 cup walnuts
• 1 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground ginger
• pinch of sea salt
• water (if needed)

Add the dates, raisins, and apple slices to your food processor and pulse until the ingredients turn into a sticky ball. Add in the almonds, walnuts, cinnamon, nutmeg, ginger, and salt. Pulse until the the nuts are finely chopped and the mixture is sticky when you press your finger to it. If needed, add water 1 tsp. at a time, until you reach the consistency you need.

Add the mixture to a parchment paper lined baking dish and press down firmly with your fingers. Refrigerate for 30 minutes. Lift the parchment paper out of the dish and cut into 6 evenly sized bars. Wrap each one individually in cling wrap.

Keep at room temperature for up to 5 days, or in the fridge for up to 3 weeks. 

Lightened Up Pad Thai Cabbage Stir Fry

I'm never one to durn down a bowl of pasta, let alone a heaping serving of pad thai. But with my upcoming wedding come lots of parties and I plan on looking my best. So instead of noodles I tried my hand at replacing them with sliced cabbage. Now I am in no way stating that cabbage is better than pasta. It's just better for my waist line. This lightened up version of pad thai is perfect for bikini season and you can feel like you are indulging without the guilt. You can even add some grilled chicken into the mix if you like! Best part is, this makes a huge batch and it is delicious both hot and cold. So make it fresh and piping hot for dinner one night, then have it cold for lunch the next day. Win-win!

Lightened Up Pad Thai Cabbage Stir Fry

Ingredients:

• 2 tbsp. olive oil
• 1 head green cabbage, thinly sliced
• 1 cup shredded brussels sprouts (optional)
• 2 large carrots, peeled with a vegetable peeler
• 1/2 red cabbage, chopped
• 2 tbsp. fresh cilantro, chopped
• 3/4 cup edamame beans
• 1/2 cup chopped peanuts
• 1 lime, quartered

Pad Thai Sauce

• 1 lime, juiced
• 4 tbsp. soy sauce (coconut aminos for soy/gluten-free)
• 3 tbsp. sriracha hot sauce
• 1 tsp. sesame oil
• 3 tbsp. chili sauce
• 3 tbsp. peanut butter

Heat the olive oil in large skillet or cast iron pan over medium-high heat. Add in the sliced cabbage and brussels (is using). Season with salt and pepper and cook until tender, about 8-10 minutes.

Meanwhile, in a large bowl, toss together the carrots, red cabbage, cilantro, and edamame. Set aside.

In a medium bowl, whisk together all of the pad thai sauce ingredients and add to the cooked cabbage "noodles". Cook for another 2 minutes, tossing to cover the cabbage in the sauce. Then pour the hot ingredients into the large bowl with the rest of the vegetables. Toss well and add chicken if using.

Plate onto bowl or medium sized plates and garnish with chopped peanuts and lime quarters. Serve warm.

Monster Cookies

Andrew and I are lucky enough to have bought a house across the street from our doppleganger couple. The guys are both from the east coast, and the girls are both Phoenix natives, naturally. The guys have obsessions with Taylor Swift that the girls just don't get. We are both newly engaged. And the most important quality, we all love wine. And dessert. We were recently invited over to dinner at their house where they put out the most amazing spread of homemade bruschetta, pizzas, roasted peppers, olives, and cheeses. We were asked to bring a dessert, and I thought, I'll just make something that has everything in it. Literally. Everything. Sugar, butter, egg, chocolate, oreos, peanut butter, oats. They're all in the party. The key factor in making these monster cookies is that you have to actually make them MONSTER in size. I'm talking like the size of your face. No joke. Maybe warm them up in the microwave and top them with a huge scoop of vanilla ice cream? Yes. Definitely do that. 

Monster Cookies

Ingredients:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 3/4 cup peanut butter
• 1 egg, room temperature
• 1 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 1/4 cup all-purpose flour
• 1/4 cup oat flour
• 1/4 cup oats
• 3/4 cup m&ms
• 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon mat. 

In a large bowl or a stand mixer, cream the butter and the sugars together until light and fluffy. Add in the peanut butter, then the egg, then the vanilla, mixing well before each addition. 

Whisk together the baking soda, cream of tartar, flours, and oats together. With the mixer on low, slowly add in the mixed dry ingredients until just combined. Fold in the m&ms and the chocolate chips.

Form flattened rounds using about 1/4 cup of dough for each and place onto baking sheet, about 2 inches apart. They will not spread much when cooking.

Bake for 10-12 minutes until just turning golden brown. They will appear undercooked, lightly flatten with the back of a spatula and set aside to cool for 10 minute on the baking sheet before transferring to a wire cooling rack. Repeat with the remaining dough. 

Pumpkin Pie Chia Seed Pudding

Just because Halloween is over (tear), doesn't mean the pumpkin obsession is going away anytime soon. Thanksgiving is now upon us. And as I like to refer to it, Pumpkin Pie's holiday. So gear up for another pumpkin flavored recipe. But this time I marry pumpkin spice flavor with chia seed pudding to make an all-star breakfast, which when topped with some pecans and pepitas makes it filling to boot. Creamy and crunchy. All of the feelings for this combination. 

Pumpkin Pie Chia Seed Pudding

Ingredients:

• 1 (14.5-oz) canned coconut milk, chilled
• 1/4 cup chia seeds
• 1/2 cup pumpkin puree
• 1 tsp. ground cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. cloves
• 1/8 tsp. ground ginger
• chopped pecans, for garnish
• pepitas, for garnish

In a medium bowl, whisk together the coconut milk, chia seeds, pumpkin, cinnamon, nutmeg, cloves, and ginger. Cover or place into a sealed mason jar in the fridge overnight.

To serve, top with pepitas and chopped pecans. 

Sweet Potato, Kale, and Chicken Wild Grain Rice Bowls

In the words of my boyfriend, "mashed potatoes are good and all, but man, I love a good sweet potato". So, in honor of making him the happiest I can, I have been trying to add sweet potatoes into our routine as much as I can. I might have even put some mashed sweet potato into a quesadilla

the other night. And by might, I mean that I definitely did. My inspiration for this recipe came from Iowa Girl Eats, and to make it an entree instead of a side dish, I added chopped chicken right into it. I have to say that the flavor of the wild grain rice mixture is delicious on its own, but the balsamic vinegar and honey mustard dressing just really adds some oomph to the dish. Plus, you can make a little extra and have some for lunch the next day! 

Sweet Potato, Kale, and Chicken Wild Grain Rice Bowls

Ingredients:

• 3/4 cup wild grain rice
• 1 1/4 cups chicken broth
• 1/2 cup water
• 1/2 large bunch of kale, stems removed, then chopped
• 1 1/2 tbsp. unsalted butter
• 2 tsp. brown sugar
• 1 medium sweet potato, peeled, then chopped
• 1 cup chopped roast chicken
• 2 tbsp. pepitas for garnish

Dressing:

• 2 tbsp. olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. maple syrup
• 1 tsp. dijon mustard
• 2 garlic cloves, pressed 
• salt and pepper to taste

In a soup pot, bring the chicken broth and the rice up to a boil. Cover and lower the heat to a simmer and cook until the liquid is completely absorbed, according to the box directions. 

Meanwhile, whisk together the dressing ingredients in a small bowl and set aside. 

In a large skillet, bring the water to a simmer and add in the kale. Cook for 2 minutes, then drain and set aside. Dry the skillet and add back to the stove. Melt the butter in the skillet, then add the brown sugar. Mix well before adding the chopped sweet potatoes. Cook for 8-10 minutes until the potatoes are slightly crispy on the outside, but softened on the inside. Turn off the heat. 

Add the rice, kale, and chopped chicken into the skillet with the cooked sweet potatoes. Pour in the dressing and mix well.

Sprinkle some pepitas on top and serve hot. 

Spiced Autumn Crostini

I'm back at it again. This How Sweet It Is recipe is from Seriously Delish, and includes all of my favorite fall flavors. Pumpkin. Creamy cheese. Sage. Crunchy Hazelnuts. Oh, and bread. Never overlook the bread. If I was stranded on a deserted island and had to bring 3 items, one would most surely be bread. Give me all of the empty calories. I made these for our annual Halloween dinner party last weekend, but I find that these are perfect through out the month of November, especially as a side or appetizer at Thanksgiving dinner *hint hint*. Oh yeah, Thanksgiving is now upon us. Don't even think about mentioning Christmas to me yet. Thanksgiving deserves it's dues. This will definitely be in  my appetizer rotation. These crostini bites are perfectly crunchy, creamy, and savory all at the same time.

Spiced Autumn Crostini

Ingredients:

• 1 large baguette, sliced into 1-inch slices
• 4 oz. goat cheese
• 4 oz. ricotta cheese
• 1/4 cup pumpkin puree
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. ground nutmeg
• 1/2 cup hazelnuts, chopped
• 1 tbsp. unsalted butter
• 10 fresh sage leaves

In the bowl of a food processor add the goat cheese, ricotta cheese, pumpkin, salt, pepper, and nutmeg. Mix until smooth. Place in the fridge until ready to assemble the crostinis. 

Preheat oven to 350 degrees. Place the sliced bread on the baking sheet and spray the tops with cooking spray. Bake for 10 minutes until crispy and warmed through.

Meanwhile, heat the butter in a small skillet over medium heat. Add the sage leaves and cook until crispy on both sides. Remove from the pan and set on a paper towel to cool. Once cooled, mince finely. 

Once the bread is crispy, top each crostini with a spoonful of the pumpkin cheese puree and sprinkle with some chopped hazelnuts and the minced sage.

Autumn Harvest Cobb Salad with Poppy Seed Dressing

I'm clearly on an autumn kick here lately. Two blog posts about it in one week is really saying something. But I just can't help it. We don't really have seasons here in AZ other than hot and hotter, so I like to take advantage of this brief period where the weather can't seem to make up it's mind. This weekend the farmer's markets are back up and running, Andrew and I got new hiking boots to break in, and we plan on working on some landscape renovations ourselves in the backyard. What are your plans for this gorgeous autumn weekend?!

Autumn Harvest Cobb Salad with Poppy Seed Dressing

Ingredients:

• 1 pear, seeded and chopped
• 1 green apple, seeded and chopped
• 2 hard boiled eggs, chopped
• 4 slices bacon, chopped
• 1/2 cup dried cranberries
• 1/3 cup pecan halves
• 1/3 cup crumbled goat cheese
• 3 cups mixed greens, chopped (I used a mix of spinach and romaine)

Poppy Seed Dressing

• 1/3 cup greek yogurt
• 1/2 cup almond milk
• 1 tbsp. poppy seeds
• 2 tbsp. sugar
• 1 tbsp. apple cider vinegar

To make the dressing, simply whisk together all ingredients in a small bowl and place in the refrigerator until ready to serve.

To make salad, place the greens down on a large plate or bowl. Top with rows of the pear, apple, egg, bacon, cranberries, pecans, and goat cheese.

Top with the poppy seed dressing and serve cold.

Autumn Quinoa Salad with Roasted Squash, Brussels, and Broccoli

You know why autumn is my favorite time of year? Besides the obvious; i.e. cooler weather, scarves, and Halloween. Because I get to make salads like this. Like a lot of them. Like maybe I ate this three days in a row. Until I thought my boyfriend might stop eating what I make him if he saw another salad smothered in brussels sprouts for dinner. In my defense, the brussels sprouts are smothered in bacon fat and then roasted to perfection. So sue me if I couldn't get enough of them. As a kid, I NEVER ate brussels spouts. Not once. Not because I thought they were gross or anything. But my family just never made them. It wasn't until about 3 years ago that I had my first taste of brussels glory, and from that instant I was hooked. Toss those babies with some butternut squash, broccoli, quinoa, cranberries, and some raw pepita seeds, and you've got yourself one mighty fine salad. 

Autumn Quinoa Salad with Roasted Squash, Brussels, and Broccoli

Ingredients:

• 1 small butternut squash, peeled and chopped into 1-inch cubes
• 1 lb. brussels spouts, trimmed and halved
• 1 tbsp. bacon grease or cooking oil
• cinnamon and sea salt for sprinkling roasted veggies
• 1 head broccoli, stems removed
• salt and pepper to taste
• 1 cup quinoa
• 2 cups homemade chicken or vegetable broth
• dried cranberries for garnish
• toasted pepitas (pumpkin seeds) for garnish

Preheat oven to 400 degrees F. Toss the butternut squash, brussels, and broccoli with the bacon grease/oil and season with cinnamon and salt all over the veggies. Place on baking sheet, spread out evenly, and roast for 25-30 minutes until browned and softened, tossing half way through. 

Meanwhile, prepare the quinoa by heating the broth over medium-high heat until boiling. Lower heat to simmer and add the quinoa, cooking for 15- 20 minutes until all of the broth is absorbed by the quinoa. Remove from the heat and set aside for 5 minutes.

To serve toss the roasted veggies with the quinoa. Serve in bowls, topped with the cranberries and pepitas. 

Pumpkin, Pecan + Pepita Granola

I cannot express how elated I am that pumpkin everything season is finally in full swing. My pinterest board is overflowing with recipe ideas that I have, and I've just been waiting, pet impatiently I will admit, for the time to come when pumpkin was socially acceptable. Otherwise, Halloween and pumpkin themed meals would be going on all treat long, and if probably be deemed crazy by my boyfriend, nonetheless my neighbors, family, and coworkers. Today's recipe actually comes from began blogger, the Minimalist Baker, who makes even the sin fullest meals like nachos covered queso, not only healthy, but vegan. This granola is hands down the best I've ever made at home, and couldn't wait to share with you all!

Pumpkin, Pecan + Pepita Granola

Ingredients:

• 3 cups old-fashioned oats (do not use quick/minute oats)
• 1 1/4 cups halved pecans
• 1/3 cup raw pepitas
• 3 tbsp. coconut sugar (or dark brown sugar)
• 1/4 tsp. sea salt
• 3/4 tsp. pumpkin pie spice
• 1/4 cup coconut oil
• 1/3 cup honey (could also use maple syrup or agave nectar instead)
• 1/2 cup pumpkin puree (not pumpkin pie filling)

Preheat oven to 340 degrees F.

In a large bowl, mix together the oats, pecans, pepitas, sugar, salt, and pumpkin spice. 

In a small saucepan, heat the oil, honey (or substitute), and pumpkin puree over medium heat, whisking together. Once the mixture is combined, pour over the oats and quickly stir together to coat as much of the oat mixture in the pumpkin puree as you can.

Spread evenly onto 2 large non-stick baking sheets, cooking for 12 minutes, then rotating the pans (top to bottom, bottom to top rack), and cook for another 12 minutes; until golden brown. Allow to cool to room temperature before breaking it up into chunks and store the granola in an airtight container for up to 2 weeks.

Serve over greek yogurt, chia seed pudding, or with some almond milk like cereal!

Sriracha Chex Mix

It appears that monsoon season has hit Phoenix a little early this year. My boyfriend and I made the mistake of going grocery shopping during what seemed like a hurricane, which resulted in Andrew running to the car barefoot because flip flops and floods do not mix. When we got to my parents house to have dinner, we found that our 25+ year old pine tree had been ripped from the ground in a sudden burst of wind. Luckily everyone was okay, and I even made my mom pose for pictures to send to our friends and family! But enough about weather. I just get excited because we actually had weather other than 110+ degree temps. On to food. 

Chex Mix. You know the stuff. It's crunchy. It's salty. It's hard to stop eating even after 25 handfuls. It's basically an addiction. But just wait until you have tried the traditional party mix with an added kick from some Sriracha hot sauce. This is it. This is the stuff that dreams are made of. And I feel comfortable saying that, because I dreamt about it just last night. Maybe it's because I ate half of the batch, or maybe because it's just that good. But try it out for yourself and see! 

Sriracha Chex Mix

Ingredients:

• 6 cups rice chex cereal
• 1 1/2 cups cheez-it crackers
• 1 1/2 cups pretzels
• 1 cup peanuts
• 1/4 cup sriracha
• 1/4 cup unsalted butter 
• 2 tbsp. soy sauce
• 1/2 tsp. ground ginger
• 1/2 tsp. garlic powder

In a small microwaveable bowl, melt the sriracha, butter, soy sauce, ginger, and garlic in 15-second increments, stirring each time before cooking again. Set aside once it has all melted.

Preheat oven to 250 degrees. In a large bowl, mix together the chex cereal, cheez-its, pretzels, and peanuts. Pour the melted butter mixture over the snack mix. Mix well with a large spatula and then pour onto a large baking sheet, spreading it out into an even layer.

Bake at 250 for 1 hour, stirring the mixture every 15 minutes. Remove from the oven and allow to cool before placing in an airtight container. Will last up to 2 weeks. 

Sriracha Week is in full effect. Check out my Sriracha Hummus and how to make Sriracha Sea Salt. These posts are not sponsored by Sriracha, just thought it would be a fun segment for the week!

Chili Mango Chicken Chopped Salad

So before anyone starts bragging about their summer break plans, please take a minute to focus on the fact that I just started summer classes yesterday, oh and once my house sells (fingers crossed that it's soon), I will have to move in the 100+ temperatures. And while I am super nervous, I am really excited, because deep down we all know that I'm a big nerd and that I love to learn, and I can't wait to move into a new home with my dream guy! Okay, pity party over. Summer celebrations begin! Mangoes are currently in season here and are less than $1 each, so I picked up quite a few and then found some inspiration for them in this, what I like to call, Chinese chicken salad. I love the great crunch from the cashews mixed with the sweet mango! It's so light and flavorful, that there is no need for a salad dressing. As the warm chicken mixture starts to heat up the salad, it all just melts together to create an amazing summer salad.

Chili Mango Chicken Chopped Salad

Ingredients:

• 2 tbsp. coconut oil, divided
• 1/2 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1 shallot, minced
• 1 garlic clove, minced
• 1/3 cup roasted cashews, chopped
• 1 tbsp. toasted sesame oil
• 1 large chicken breast, chopped into bite-sized pieces
• 1/2 tbsp. tamari (gluten-free soy sauce)
• pinch of red pepper flakes
• 1 ripe mango, 1/2 chopped, 1/2 sliced
• pinch of chili powder
• 1 green onion, sliced
• 2 tbsp. freshly chopped cilantro
• 4 cups butter lettuce, washed and chopped
• salt and pepper

In a large skillet, heat 1 tbsp. coconut oil over medium-high heat. Add in the bell peppers, shallot, and garlic. Saute until softened, about 4 minutes. Add in all but 2 tbsp. of the cashews, the sesame oil, the chicken, red pepper flakes, and the tamari. Stir and cook together for another 3 minutes. 

In a large bowl, toss together the green onion, cilantro, and the butter lettuce. Then toss in the chopped pieces of mango, saving the slices for garnish. Once the chicken mixture is all cooked together add that into the salad bowl. Toss everything a few times to get it good and mixed.

Serve a large helping into 2 bowls and top with the mango slices, a pinch of chili powder and the remaining cashew pieces.

SUMMER!!!!!

Inspiration here.

Copycat Reese's Peanut Butter Eggs

Remember when I told you that my boyfriend keeps Reese's peanut butter cups in our fridge where the sticks of actual butter are supposed to go? Well this is an homage to my main squeeze and his love for anything and everything chocolate and peanut butter. I even gave him the option to go the healthy route or the unhealthy route when making these (i.e. butter, powdered sugar, and heavy cream) and you know what? He chose the healthy version. Which I was happy for the obvious reasons, but also because there were less ingredients for me to gather (i.e. I didn't have to go to the store). So I proudly present to you, chocolate covered peanut butter eggs. A delectable and healthy Easter treat!

Copycat Reese's Peanut Butter Eggs

Ingredients:

• 1 cup nut butter (I used my homemade peanut butter)
• 1/4 cup oat flour
• 3 tbsp. pure maple syrup
• 1/2 cup chocolate chips
• 2 tbsp. almond milk

In a food processor blend the nut butter, flour, and maple syrup together until a "dough ball" forms.

Then form the "dough" into 1-inch eggs shapes and place them on a cookie sheet covered in wax paper. Once all eggs have been formed place the sheet into the freezer.

Meanwhile, melt the chocolate and milk over medium low heat until the chocolate melts and become smooth and creamy. Remove "eggs" from freezer and using two forks roll them in the melted chocolate. Place back onto the cookie sheet and back into the freezer to harden.