When my daughter was a little girl, she loved a homemade candy called buckeyes—basically, it was a from-scratch take on Reese’s Peanut Butter Cups. While they were homemade, they were anything but healthy—nowhere near healthy, in fact. They included among other ingredients conventional dark corn syrup, something I never use today.
Still, my little girl (and she is, still, for me) deserves something special from the Easter Bunny. Even if the Easter Bunny has to be sure the treats are gluten-free and mostly dairy-free. And, I can do that… with a little help from one of my favorite local sources—My Coconut Kitchen.
Ever since I discovered Angie’s great coconut butters, I’ve been hooked. Coconut butter mint patties have been on my Christmas dessert tray for a couple of years now. And the Divinely Dark and Roasty Toasty flavors are a great addition to my Green Gal Goblin Granola. Why not Easter eggs!
This year I decided to try to recreate some of the flavor in those long-lost buckeyes. I think I came pretty close, although there is a decided coconut flavor to go along with the chocolate and peanut butter. I also splurged on traditional sprinkles for curb appeal. Works for this little bunny! So hop on along…
Wondering about those burnished eggs next to the plate in the photos? They are two brown eggs that have been hard boiled and dyed using red beet peelings and turmeric. Isn’t that cool? You can make your own “naturally” dyed Easter eggs with the help of this month’s Delicious Living Magazine. There’s a great how-to article with lots of creative ideas for using white, light brown and dark brown eggs with dyes made of fruit, veggies, tea, coffee and spices. The baskets are waiting.