Golden Chocolate Egg

I got pretty ambitious for Easter last year and decided to make Alena a Golden Chocolate Egg. It was a HUGE success. She was so excited to peel the egg and find chocolate inside.

Here's how I did it.

I blew an egg of it's shell and rinsed the shell out. (Yes, this took a while - and I broke a few of them in the process...) Then I made the peanut butter and chocolate mixtures from my Peanut Butter Cup recipe. Since there were already two small holes in the egg shell from blowing it out, I made one of these holes slightly larger.

I poured (well, dripped really) the chocolate mixture into the egg shell and swirled it around. Then I put it into the freezer and waited a while until I thought the chocolate was frozen. Then I dripped some of the peanut butter mixture in and swirled it around to coat the chocolate layer. Back into the freezer. I worked in layers like this until I thought there were enough layers for it to hold together when peeled. (Probably about 5 times for each the chocolate and peanut butter).

Then I decorated the egg with some leftover gold metallic egg paint that we had used to decorate our eggs with. My vision was to have the entire egg covered in gold paint. Because the egg was frozen, however, I wasn't able to get a completely golden egg. But it still looked awesome, and she loved it!

Peanut Butter Cups

This is one of Alena's favorite candies. It is easy to make and you can put it in any shaped mold!


25g Peanut Butter (I use Trader Joes or Simply Jif)
25g Unsweetened Bakers Chocolate
30g Coconut Oil
Liquid Sweetener (sucralose or stevia) to taste

Clear off a space in your freezer. In a microwave safe bowl, melt peanut butter and 15g of the oil at 10 second increments until melted. Stir in liquid sweetener to taste. Pour into molds. Place in freezer until hardened.

While waiting for the peanut butter to harden, place chocolate and remaining 15g of oil into a microwave safe bowl and heat at 10 second intervals until melted. It helps to stir once it begins to melt. Once melted, add sweetener to taste.

Take frozen peanut butter molds out of freezer. Carefully pour chocolate mixture on top and place back into the freezer. If you try to do this before the peanut butter is fully hardened, it will make a mess, so be patient! Once the candies have hardened, take out of freezer and pop out of molds. Place in plastic baggy or other container and store in the refrigerator or freezer to store. These will melt easily if left out in a warm room, so treat them carefully!

Chocolate Candy

Here is a basic recipe for chocolate candy. We have molds for just about everything - hearts for Valentine's Day, pumpkins and fingers for Halloween, the list goes on and on. I used this recipe to make chocolate frogs for Alena's Harry Potter Birthday party. She loves these candies and they are super easy to make!



CHOCOLATE CANDY (or any shape!) 3.63:1 Ratio

50g Unsweetened Bakers Chocolate
25g Coconut Oil
Liquid Sweetener (sucralose or stevia) to taste

In a microwave safe bowl, heat the chocolate and coconut oil at 10 second increments until melted. It helps to stir it after it begins to melt. Add sweetener to taste. Pour into molds and place in freezer until hardened (you can also put them in the fridge, but I am usually too impatient for this). Once hardened, pop out of molds. Store in in the freezer or refrigerator until just before serving. (these tend to melt if it is a hot day!)

Cockroach Clusters

Here is a recipe for the cockroach clusters I made for Alena's Harry Potter themed Birthday party when she turned 8. I make them often for Halloween, or any time she wants a "creepy" treat. She loves them!




25g Unsweetened Bakers Chocolate
20g Sliced Almonds
20g Coconut Oil
25g Coconut Flakes (unsweetened, of course)
Liquid Sweetener (sucralose or stevia) to taste

In a microwave safe bowl, heat chocolate and coconut oil at 10 second increments until melted. It helps to take it out and stir it once it begins to melt. Add sweetener to taste. Add sliced almonds and coconut flakes and stir to coat. Spoon batter onto wax paper and form into small clusters. You will have to encourage the almonds and coconut flakes to stand up as the chocolate cools. Store in the refrigerator. Remove just before serving.