Recipes/ Carrot cake Easter eggs recipe

Carrot cake Easter eggs recipe

Let's make it

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

Approximate nutritional values per serving (1 egg): 285 Calories, 18g Fat, 7g Saturated Fat, 5mg Cholesterol, 63mg Sodium, 25g Carbohydrates, 2g Fiber, 20g Sugars, 18g Added Sugars, 7g Protein

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Ingredients

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