Carrot cake Easter eggs recipe

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Step 1

Line rimmed baking pan with parchment paper. In food processor, pulse baby food, flour, 1/2 cup peanut butter and 1/4 cup sugar until combined. Makes about 1 1/2 cups.

Step 2

Using 2 small spoons, drop 2 tablespoons mounds baby food mixture, 2 inches apart, on prepared pan; freeze 30 minutes.

Step 3

With hands, form each mound into egg shape and place on same pan; freeze at least 1 hour or up to overnight.

Step 4

In small saucepot, heat chocolate chips over low heat 2 minutes or until most chips are melted, stirring frequently with rubber spatula; remove saucepot from heat and stir until all chips are melted. Stir in 1 tablespoon oil.

Step 5

With fork, dip eggs into chocolate mixture to completely cover, allowing excess to drip off; place on same pan. Reheat melted chocolate if it begins to harden. Refrigerate eggs 10 minutes or until chocolate hardens.

Step 6

In small bowl, whisk remaining 2 teaspoons peanut butter, 2 tablespoons sugar and 1/2 tablespoon oil; drizzle over eggs. Refrigerate eggs 10 minutes or until almond butter mixture hardens. Makes 12 eggs.

Nutrition Info

285 Calories; 5mg Cholesterol; 63mg Sodium; 25g Total Carbohydrate; 2g Dietary Fiber; 20g Sugar; 7g Protein.

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Ingredients

1 jar (4-ounce) carrot baby food1 cup SE Grocers Naturally Better almond flour1/2 cup plus 2 teaspoons SE Grocers Naturally Better organic natural creamy peanut butter1/4 cup plus 2 tablespoons SE Grocers powdered sugar1 package (12-ounce) white chocolate chips (about 1 3/4 cups)1½ tablespoons SE Grocers 100% pure coconut oil, melted

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