Spring is in the air and that means it’s time to start thinking about Easter candy! For those with dairy allergies or lactose intolerance, finding sweet treats can be a challenge. But fear not, we’ve got you covered with these delicious and festive dairy-free Easter candy recipes that will satisfy any sweet tooth.
Recipe 1: Chocolate Peanut Butter Eggs
Ingredients:
- 1 cup creamy peanut butter
- 1/4 cup dairy-free butter
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 12 oz dairy-free chocolate chips
Instructions:
- In a mixing bowl, combine peanut butter, dairy-free butter, and salt until smooth.
- Add powdered sugar and vanilla extract, mix until well combined.
- Shape the mixture into egg shapes using your hands or an egg-shaped mold.
- Place the eggs on a parchment-lined baking sheet and freeze for 30 minutes.
- Melt the dairy-free chocolate chips in a microwave-safe bowl or double boiler.
- Dip the frozen peanut butter eggs into the melted chocolate, making sure they are fully coated.
- Place the chocolate-covered eggs back on the parchment-lined baking sheet and let them set in the refrigerator for at least 30 minutes or until the chocolate hardens.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 egg
Calories: 180
Fat: 10g
Carbohydrates: 22g
Protein: 3g
Cooking Time:
Prep Time: 30 minutes
Cook Time: 30 minutes
Equipment:
- Mixing bowl
- Parchment paper
- Baking sheet
- Microwave-safe bowl or double boiler
Serving Suggestions:
These chocolate peanut butter eggs are perfect for Easter baskets, dessert tables, or just as a sweet snack. Serve them chilled for an extra refreshing treat!
Variations:
Instead of peanut butter, try using almond or cashew butter for a different flavor. You can also add chopped nuts or dried fruit to the mixture for some extra texture.
Substitutions:
If you don’t have dairy-free butter, you can use coconut oil or vegetable shortening instead. And if you don’t have dairy-free chocolate chips, you can use dark chocolate or carob chips instead.
Storage:
Store these chocolate peanut butter eggs in an airtight container in the refrigerator for up to a week.
Tips:
Make sure to freeze the peanut butter mixture before dipping them in chocolate to prevent them from falling apart. And let the chocolate-covered eggs set in the refrigerator for at least 30 minutes to ensure the chocolate hardens.
Frequently Asked Questions:
Q: Can I use regular butter instead of dairy-free butter?
A: If you’re not dairy-free, you can use regular butter instead.
Q: Can I use milk chocolate instead of dairy-free chocolate?
A: If you’re not dairy-free, you can use milk chocolate instead.
Recipe 2: Jelly Bean Bark
Ingredients:
- 12 oz dairy-free white chocolate chips
- 1 cup jelly beans
- 1/4 cup shredded coconut
Instructions:
- Melt the dairy-free white chocolate chips in a microwave-safe bowl or double boiler.
- Add the jelly beans and shredded coconut to the melted chocolate and mix well.
- Pour the mixture onto a parchment-lined baking sheet and spread it out evenly.
- Place the baking sheet in the refrigerator for at least 30 minutes or until the chocolate hardens.
- Break the jelly bean bark into pieces and serve.
Nutritional Information:
Serving Size: 1 oz
Calories: 150
Fat: 7g
Carbohydrates: 22g
Protein: 1g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 30 minutes
Equipment:
- Microwave-safe bowl or double boiler
- Parchment paper
- Baking sheet
Serving Suggestions:
This jelly bean bark is perfect for Easter parties or as a fun snack to have around the house. Serve it with some fresh fruit for a balanced treat.
Variations:
You can use any type of candy or nuts that you like in this recipe. Try using dark chocolate or milk chocolate instead of white chocolate for a different flavor.
Substitutions:
If you don’t have dairy-free white chocolate chips, you can use regular white chocolate chips instead. And if you don’t have jelly beans, you can use any type of candy that you like.
Storage:
Store this jelly bean bark in an airtight container in a cool, dry place for up to a week.
Tips:
Make sure to spread the mixture out evenly on the baking sheet so that it hardens properly. And let the jelly bean bark set in the refrigerator for at least 30 minutes to ensure the chocolate hardens.
Frequently Asked Questions:
Q: Can I use milk chocolate instead of white chocolate?
A: Yes, you can use any type of chocolate that you like.
Q: Can I use different types of candy?
A: Yes, you can use any type of candy or nuts that you like.
Conclusion
These dairy-free Easter candy recipes are sure to satisfy any sweet tooth. Whether you prefer chocolate or fruity flavors, there’s something for everyone. And with simple ingredients and easy instructions, these recipes are perfect for anyone looking to make their own candy at home. So why not give them a try and see for yourself how delicious dairy-free candy can be?