Welcome!

My daughter, Jazlyn, is anaphylactic to egg, dairy and nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 9 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.







Friday, March 19, 2010

Egg Free, Dairy Free, Nut Free Chocolate Covered Sunbutter Eggs

Growing up, I always loved the peanut butter eggs that you can get at Easter. I came up with this recipe so that Jazzy could experience them too. We make them every Easter and several times throughout the year. I always double or triple this recipe because they are gone fast. They taste so much like the Reese's Peanut Butter Eggs.

In the last 2 pictures, you will see that we filled some candy molds with melted chocolate to make cute little chocolate candies to go with the Sunbutter Eggs.

 




 
Chocolate Covered Sunbutter Eggs

1/4 cup dairy-free margarine (I use Fleishmanns Unsalted Sticks)
1/4 cup brown sugar
1 cup confectioners sugar (powdered sugar)
1/2-3/4 cup (1/2 jar) sunflower seed butter (I use creamy Sunbutter)
1 1/2 tsp vanilla extract
1/2 bag safe chocolate chips (I use Baker's Semi-Sweet Chocolate Chunks)
1 tbsp shortening (I use Crisco)

Microwave the margarine and brown sugar, stirring every 30 seconds, until the margarine and sugar are melted together. Stir in the confectioners sugar, sunflower seed butter and vanilla. I start with 1/2 cup of the sunflower seed butter and continue to add more until the mixture is able to be shaped. Pinch off some of the mixture and use your hands to shape it into an egg shape. You can make them any size you like. My girls prefer them bite-sized so they can just pop them in their mouth. Place the eggs on a wax paper lined baking sheet. When all of the mixture is used, place the sheet in the fridge until the eggs are thoroughly chilled. Microwave the chocolate chips and shortening, stirring every 30 seconds, until completely melted . Place the eggs, one at a time, into the melted chocolate. Use a spoon or your fingers to roll and coat the eggs completely. Place the chocolate covered eggs back on the baking sheet. Place the sheet back in the fridge until the chocolate is set. Store the eggs, between sheets of wax paper, in a covered container in the fridge.
* Made about 35 small eggs.

7 comments:

  1. mmm. thanks for this! I need to make these this year. A double boiler helps for dipping stuff like this too:)

    ReplyDelete
  2. Hey Lori,
    Hope all is well in your corner. I'm working on adding some Easter recipes to the SunButter blog and wonder if I could include this yummy one -- credit and link to your blog as with the others, of course. Take care!

    ReplyDelete
  3. Eizabeth - I'm sorry I didn't see your comment earlier. You may absolutely add this recipe to the Easter recipes. The girls look forward to making them every Easter.

    ReplyDelete
  4. My daughter will be making these as part of a cooking demonstration for her class. Can you guestimate how long they need to sit in the fridge once the chocolate has been put on?
    Thanks!

    ReplyDelete
  5. Not very long, I'd say about 15 minutes. I hope she has fun preparing them, my girls always look forward to making them.

    ReplyDelete
  6. Brilliant! I already have the molds...just not the ideas. We adore sunbutter in our household!

    ReplyDelete