Healthy Peanut Butter Easter Eggs

We're trying to cut back on sugar and eat healthfully and seeing all those chocolate eggs, bunnies and chicks has been a real temptation. So, I decided to try and make a healthier version of a favorite—the peanut butter egg. These are my very own creation! While these eggs, with their larger size and whole ingredients have more calories than a Reese's egg, they are meant to be shared and are full of healthy nutrients. You could also make them smaller and have more of them. It should also be noted that much of the fat in these are from the peanut butter and chia seeds—very healthy fats! And yeah, the chocolate has fats and sugars, but compared to store-bought candy, I give these an A+. The taste is kid-approved, too!

1/2 cup natural peanut butter (no sugar! no hydrogenated oils!)
1/2 cup whole oats
1/2 cup chocolate chips
(I used Whole Foods Dark Chocolate Chunks)
2 tiny scoops of stevia extract
(not needed, but adds sweetness, more on stevia)
1 TB chia seeds
(optional, adds crunch and extra nutrients, these are full of vitamins!)
1/4 tsp vanilla extra (no sugar added)
dash of cinnamon to taste

Blend oats in food processor to a fine meal. Mix stevia and cinnamon into oats. Mix peanut butter with oat mixture slowly to ensure a wet enough consistency to be able to shape into egg shapes without crumbling. (You can add more peanut butter or a touch of water if needed.) Add vanilla extract and chia seeds. Shape into four or more egg shapes. Melt chocolate chunks on stovetop or in the microwave. Coat peanut butter eggs gently with the melted chocolate. Chill in freezer to set. Enjoy!

Eggs can be kept at room temp for a few hours but are best refrigerated and brought to room to eat.

393 calories per egg, from a four-egg batch

28 g fat
11 g protein
30 g carbs
8 g fiber
10 g sugar

split an egg with a friend, or make 8 eggs:

196 calories
14 g fat
5.5 g protein
15 g carbs
4 g fiber
5 g sugar

(keep in mind, I'm an art girl, not a math girl, but I think these numbers are right)