Have you got your Easter treats sorted? Well if not, I am here with a last minute healthy peanut butter jelly Easter eggs recipe!As you may or may not know, I have a slight addiction when it comes to buying beautiful homeware pieces. So when The White Company got in touch and asked if I’d like to create an Easter-themed treat featuring some of their gorgeous kitchen accessories, I jumped at the opportunity straight away! I have gone for these pure cotton heart print napkins because there is always someone (mucky) at the table who might need them, (I have 4 messy kids if you didn’t know).The second choice was this beautiful set of three handmade rattan trays. I don’t know if you have seen my post on Facebook but I got married last week, so one of the trays is just perfect for our wedding day photo frames. I also used one of them to serve these healthy peanut butter jelly Easter eggs on and the biggest tray is just made for breakfast in bed - not only on Easter Sunday!Now, back to this healthy peanut butter jelly Easter egg recipe which is made only with 3 ingredients. Number 1 is Chocolateeha raw chocolate bars which in my opinion, are the single best tasting chocolate bars around. They have a rich and intense dark flavour and are made only with the best ingredients. Ingredient number 2 is The Jam Goddess fruit spreads, which are free from refined sugars, have no preservatives, are 100% delicious and only have 10 calories per spoonful! They come in 3 different flavours: Blueberry, Summer Fruits, and Strawberry and Raspberry, and all of them contain less than 5% sugar. The last, but definitely not the least ingredient, is peanut butter. I’ve used crunchy, but smooth is fine too. You will also need an Easter egg mould which you can get in most shops including Asda, Tesco, Poundland or Wilkos.
Here's the healthy peanut butter jelly Easter eggs recipe
Healthy Peanut Butter Jelly Easter Eggs Recipe
- 2 Chocolateeha raw chocolate bars
- 6 heaped teaspoon fruit spread (I used the Jam Goddess)
- 6 tablespoon peanut butter
- Melt one bar of chocolate (add a tiny bit of coconut oil to help the melting) and pour into the Easter egg mould, covering the bottom and the sides.
- Pop in the freezer for 15 minutes to set.
- Take out of the freezer and fill each chocolate shell with fruit spread and peanut butter.
- Melt the other chocolate bar and pour over to 'seal' the top of the egg.
- Pop back into the freezer for a further 15 minutes.
- Indulge and devour in no time in bed on Easter Sunday!
How easy and so very last minute is this healthy peanut butter jelly Easter egg recipe? If peanut butter doesn’t tickle your fancy, use cashew nut butter. Also, make sure you check my other peanut butter egg recipe or matcha Easter egg!As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts
Disclose: All the The White Company has been sent to me for free.