Homemade Gluten-Free Easter Candy (Peanut Butter Eggs and Coconut Eggs)
When you have a child with food allergies, intolerances, or celiac disease, special events such as birthdays and holidays can be nerve wracking because food is such a large part of celebrations.
Easter is no exception. Besides Easter dinner, there is the traditional Easter basket full of goodies. If you are looking for gluten-free Easter candy, check out these lists at MyGlutenFacts.com and About.com Celiac Disease.
You could also make your own Easter candy. It’s not that difficult. This recipe includes instructions for both peanut butter/chocolate eggs and coconut/chocolate eggs. If your child is allergic to peanuts, try using a different nut butter or sunflower seed butter. You could also double the coconut filling and make all coconut/chocolate eggs.
These treats are dairy free as long as you use dairy free chocolate chips such as Enjoy Life Foods, Chocolate Dream, or Ghirardelli semi-sweet (read the ingredients, not all of their chips are dairy free).
Gluten-Free Chocolate Coated Easter Eggs
For the Peanut Butter Filling:
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/8 teaspoon salt
For the Coconut Filling:
- 3.5 ounces sweetened flaked coconut
- 1/4 cup powdered sugar
- 1 Tablespoon water
- 1 1/2 Tablespoons honey
- dash of salt
For the Chocolate Coating:
- 6 ounces semi sweet chocolate chips
- 1 Tablespoons shortening (I use Spectrum organic shortening)
1. In a bowl, stir together the peanut butter filling ingredients until most of it is sticking together, then knead it with your hands until all the sugar is moistened.
2. Combine the coconut filling ingredients in a food processor. Process about one minute until well combined and the coconut is in small bits. Use a spatula to scrape the filling into a bowl.
3. Melt the chocolate chips and shortening in the microwave according to melting instructions on the chocolate chip package. Or, put them in a microwave safe dish and heat on 50% power for 1 1/2 minutes. Stir, and heat in 15 second intervals, stirring after each, until melted and smooth.
4. Line a baking sheet with wax or parchment paper.
5. Use one teaspoon of peanut butter or coconut filling and roll it into an egg shape in the palm of your hands. When rolling the coconut filling, grease your hands liberally with shortening, washing your hands and re-greasing when the filling starts to stick.
6. Dip a fork into the chocolate and place the egg on top of the fork. Lower the fork until the bottom of the egg is submerged in the chocolate, and use a spoon to pour chocolate over the top and sides of the egg.
7. Gently tap the fork on the side of the dish to allow excess chocolate to fall off.
8. Use a toothpick to gently slide the egg off the fork and onto the lined baking sheet.
9. Repeat until all the peanut butter and coconut filling has been used.
10. Place the baking sheet in the refrigerator or freezer for a few minutes until the chocolate has hardened.
11. Remove the eggs and carefully trim any excess chocolate with a knife. If desired, wrap individually in foil. Store in a covered container in the refrigerator until ready to eat.
Makes approximately 24 peanut butter eggs and 24 coconut eggs.