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  • Writer's pictureSterling Hart

DIY Easter Treats (GF, DF, Nut-Free)

We have a weakness for chocolate and peanut butter in my family. A serious weakness! But I will not indulge that craving for just any combination and since we try to avoid processed food and sugar, my favorite is the one I make at home. They are so easy and fast, it can be temping to whip them up a little too often. But since they are healthy and naturally gluten and dairy free with no added sugar, you can indulge!

Note: I don't measure anything...I have no idea why...there's probably a story please bear with me as I try to approximate measurements for you. This recipe is so forgiving, I promise you can't mess it up so play with it!

Frozen molds filled and ready for top layer of melted chocolate.

Chocolate Coating

Melt gently:

  • One bag of Enjoy Life Dark Chocolate Chips

  • 1 tbsp-ish of coconut oil

  • Note: I used this much to make three large Easter molds and 12 small heart molds. You will have to adjust depending on how many you want to make.

  • Pour a small amount of the melted chocolate into the bottom half of all of you silicon molds (you will use about half of the melted chocolate)

  • Place molds in the freezer and keep left over chocolate warm while you prepare the filling.


  • 1/2-ish cup all natural unsweetened peanut butter (or sun butter for a nut free version)

  • 1-ish tbsp maple syrup (totally optional; I usually leave it out. Depends on how sweet you want it)

  • 1/4-ish cup of coconut flour (helps to soak up some of the oil in the nut/seed butter and hold it together)

  • generous sprinkle of high quality sea salt (also optional; if your nut/seed butter is salted you will want to skip this)

Get the frozen molds from the freezer and fill with desired amount of filling. Drizzle the remaining chocolate over the filling to cover. Place back in the freezer briefly to set. Keep refrigerated.

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