Almond Breeze

So… I recently discovered that you can make chocolate from coconut oil and now I want to cover everything in coconut oil chocolate and eat it everyday. Given how healthy virgin coconut oil is, I think that it’s an 100% acceptable idea.

I know I’m late to the party. I’ve seen others post about using coconut oil to make chocolate for a while now but I wasn’t so sure about it. Would it really taste good? Was it truly as easy as everyone made it seem? I finally decided to experiment for myself and guess what? It’s SUPER simple and it tastes pretty darn good — even when sweetened with only a tad bit of stevia and maple syrup. I’m sold!

Once I figured out that coconut oil chocolate is legit, I naturally decided to combine it with a little peanut butter. I mean, why wouldn’t you? Chocolate + peanut butter = the best combo ever! And since Easter is right around the corner, I couldn’t resist making eggs!

Homemade Chocolate Peanut Butter Eggs #vegan #glutenfree

I kept things on the lighter side by combining Almond Breeze almond milk, peanut flour, salt and dates for the peanut butter center. I wasn’t sure how it would turn out but I ended up loving the consistency. The dates were a great addition!

Homemade Chocolate Peanut Butter Eggs #vegan #glutenfree

I made two batches and had several folks try these eggs just to be sure they were really good and not just good to me. I’m sure some other bloggers can relate to this — sometimes you need additional taste testers.

I used only stevia to sweeten the chocolate in the first batch and while they were sweet enough for me, Isaac thought they were too bitter. For the next batch I added some maple syrup and it did the trick! We both loved this version. Although, if you’re like me and enjoy super dark chocolate, you could make these without the maple syrup and be quite happy.

Homemade Chocolate Peanut Butter Eggs #vegan #glutenfree

With only a tad bit of sugar from natural sources, as well as a little protein from the peanut flour, these eggs are a much healthier treat for filling up those Easter baskets. I hope you love them!

4.0 from 2 reviews

Homemade Chocolate Peanut Butter Eggs
Prep time
Total time
Serves: 7
  • ½ cup peanut flour (I use Protein Plus)
  • ¼ cup Almond Breeze unsweetened vanilla almond milk
  • ¼ teaspoon sea salt
  • 3 pitted medjool dates, roughly chopped
  • 21/2 Tablespoons cocoa powder
  • 21/2 Tablespoons virgin coconut oil, melted so it’s liquid
  • 8 drops of liquid stevia
  • 11/2 teaspoons maple syrup
  1. Place almond milk, peanut flour, salt and dates into your food processor and process until a ball of dough forms (about 1 minute or so).
  2. Remove ball of dough, break off pieces (about 1-2 Tablespoons in size) and form into an egg shape. Place on a piece of parchment paper on a plate and freeze for about an hour.
  3. Once your peanut butter eggs are frozen, combine cocoa powder, melted coconut oil, stevia and maple syrup to make the chocolate for dipping. Remove frozen peanut butter eggs from freezer, dip each (one by one) into the chocolate to cover. Place each back on the parchment paper and return to the freezer to harden.
  4. They’ll be ready to enjoy within a few minutes of freezing. Store any leftovers in the freezer and remove a few minutes before eating. They freeze pretty solid but will thaw out quickly and be ready to eat within 1-2 minutes.
Nutrition Information
Serving size: 1 egg Calories: 95 Fat: 6g Carbohydrates: 6g Sugar: 3g Fiber: 2g Protein: 5g

Homemade Chocolate Peanut Butter Eggs #vegan #glutenfree

Have a bite… only be sure to wait for them to thaw a tiny bit. Don’t get impatient like me and try to eat them while they’re still completely frozen — I don’t want any broken teeth. ;)

What’s your favorite Easter candy? Mine is a tie between peanut butter eggs and these Mini Eggs.


Oh man, I think I may have found my new favorite cold weather smoothie.

Pumpkin Gingerbread Smoothie

It combines the flavors of two holiday desserts–pumpkin pie and bread– and honestly, I think it might be one of my best smoothie recipes! Did I mention, it’s vegan, gluten free and packed with a ton of healthy ingredients?

Pumpkin Gingerbread Smoothie ingredients

Let’s talk about ginger for a minute because it’s pretty awesome!. Not only is it an immune booster (much needed in the winter months when colds and viruses are rampant), but it’s also known for providing relief for an upset stomach, helping with digestion and providing anti-inflammatory compounds called gingerols to the body.

I’m also a big fan of the heat/spice it adds to things. A little goes a long way and it definitely gives this smoothie a kick.

Quick tip: I peel fresh ginger, put it in a freezer ziplock and freeze it. It lasts so much longer than in the fridge and it’s easy to grate with the microplane when frozen as well.

Pumpkin Gingerbread Smoothie // Eating Bird Food

In addition to the ginger, I added blackstrap molasses to this smoothie. I don’t usually add additional sweeteners to my smoothies unless it’s stevia (fruit tends to make it sweet enough) but molasses is usually found in gingerbread and ginger cookies so it made sense to add it to this smoothie. Plus, blackstrap molasses, is one of the most nutritious types of molasses and it’s rich in iron, calcium and magnesium. You can find more about the benefits of blackstrap molasses here.

Pumpkin Gingerbread Smoothie // Eating Bird Food

Of course, this smoothie has other health boosting ingredients too–from the pumpkin to the almond milk, apple cider vinegar, cinnamon and chia seeds. There’s just so much goodness in this smoothie!

Pumpkin Gingerbread Smoothie // Eating Bird Food

But enough about the nutritional benefits, the fact of the matter is that it’s absolutely delicious. If you like ginger and pumpkin, it’s a must-make this winter. Trust me on this one.

Pumpkin Gingerbread Smoothie // Eating Bird Food

5.0 from 1 reviews

Pumpkin Gingerbread Smoothie
Prep time
Total time
Serves: 1
  • ½ frozen banana
  • ½ cup pumpkin puree
  • 11/4 cup Almond Breeze unsweetened vanilla almond milk
  • 1 Tablespoon blackstrap molasses
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon chia seeds
  • 1 teaspoon fresh ginger (ground ginger will work too)
  • ½ teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • pinch of nutmeg
  • pinch of ground cloves
  • 3-4 cubes of ice
  • roasted and unsalted pecans pieces, for topping (optional)
  1. Place all ingredients in a high-powered blender, blend until smooth. Pour into a glass, sprinkle with pecan pieces and enjoy.


Skinny Coconut Daiquiri

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St. Croix View

I’m not sure if mentioned it or not (probably not), but while we were on our honeymoon in St. Croix this summer I became the resident mixologist. We had a blender at the villa so just about every morning I woke up and made some sort of concoction. If it was really early I would […]

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Tropical Green Smoothie

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Tropical Green Smoothie

The weather is starting to heat up here in Virginia. It’s officially time to start packing away my winter wardrobe, busting out the shorts and incorporating more warm weather foods, like overnight oats and smoothies, into my diet. I’m pretty sure you guys already know this, but I’m pretty much hooked on adding greens to […]

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Healthy Superfood Cereal

April 23, 2013
Healthy Superfood Cereal

Happy Tuesday to you! I hope you all had a great weekend. I’m actually blogging from North Carolina today, as I’m in Durham for an email marketing conference with Relay Foods this week. The conference starts off with a 5K run this morning so I’m headed out for that in a few but wanted to pop […]

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Kale and Feta Crustless Quiche

March 6, 2013
Kale quiche

Happy snow day! It’s not really snowing in the city yet (just rain) but Isaac’s school is closed for the day so he’s pretty pumped. I’ve decided that working from home is great… until there’s a snow day and you have no excuse not to go into the office. Oh well, today I have a […]

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