Easter is approaching fast and here in the Shenked NC Homestead like to participate in all of the fun things that deal with Easter. The food favorites is what I am going to talk about today. Now we all know, hopefully, by now that this household runs on food allergies. We have nut product allergies and a few other items but we heavily steer clear of the nut variety. Our biggest struggle is always coconut but obviously all of the nuts are a struggle. But this week we will discuss the issue with Peanut Butter again.
We all love our typical peanut butter eggs that we can get at the store or if you’re like my family, we used to sell them. I absolutely loved making these all the time for everyone to purchase but obviously we can’t anymore. But now we are able to make a substitute for them that taste just as good. Now to find one for the coconut eggs, I miss those! Any who, I found this recipe so I am going to share it with you all as this is my go to for this week!
Nut Friends Sunflower Butter Eggs
Ingredients:
3 pounds confectioner sugar
2 sticks of butter, soft
1 & 1/2 Jars of Sunflower Butter (We pick this up at Trader Joes)
2 Tablespoons Flour
6 Tablespoons Vanilla
6 Tablespoons Milk
Chocolate for coating- I use allergen friendly dark chocolate chips, like the brand Enjoy Life.
Directions:
- Place soft butter and sunflower butter into a mixer and mix together until nicely combined.
- Add flour until combined. Add Vanilla and Milk until combined.
- Add Confectioners sugar until combined. Scrape the bowl and make sure everything is combined. This consistency should be able to be molded into a shape. If it is sticky then add a little more confectioners sugar. If it is dry and not sticking together, add a splash of milk.
- Once you can shape the mix without sticking to your fingers, shape into an egg shape and place on a wax paper covered baking sheet. Once you have shaped the entire batter, place the eggs into the freezer.
- Once they are hard, start melting your chocolate. Dip your eggs into the melted chocolate and place back onto the baking sheet. Once all have been dipped then place the tray into your fridge until it is set!
Now they are ready to eat. You can just store these in a container in the fridge if you would like but we also like to keep some in our freezer. So if I plan to put these in the freezer I will take the time to individually wrap them in a piece of wax paper and then place them into a freezer safe plastic bag or container. Then they can last in your freezer for a while.
I like the option of the freezer because then I have the chance to make a massive batch and do all of the work at once but then have them ready to eat any time. You will just want to pull them out and put them into the fridge so they can warm up and then you can eat. But if you’re like me and like to get all of the work out in one day then I recommend doubling this batch and making some for the freezer too.
These aren’t exactly like the name brand we all know and love but this is a nice homemade version that also is easy to mix up. With the nut allergies we won’t always get the same exact food that we miss but we have been lucky to find close similarities. So this round may not be exactly the same but darn is this stinking good! Im in love with them!