A Healthier Peep Just in Time for Easter!

When I was in the store the other day I saw the Wilton Peeps Mold and had to buy it.  I was instantly inspired to make my kids a healthier version of the fun holiday treat!

I once again used my healthy chocolate cupcake recipe that I've also used to make healthy donuts.

Instead of dipping them in dark chocolate, this time we used up the rest of some white chocolate bark that I had leftover and cut it with a bit of coconut oil so it didn't solidify all of the way.  Then I dipped them in Wilton decorating sugar in the perfect Peeps colors and used a skewer to poke the holes for the eyes and bunny nose to give them that classic Peeps look.

I'm really happy with the results of the bunnies and the boy was convinced he was getting what he saw in the store.  (Let's hope he never figures it out!)

Made a few Easter colored doughnuts too with the leftover batter

The chicks were a little harder.  I could have used the same method, but since I had such a sparse amount of white chocolate I was working with, my double boiler wasn't full enough to really dip them in there and get the coverage I needed  I'm sure it would have been successful if I had more chocolate.  But I kind of prefer the flat surface of the bunny, because it leads to less chocolate and a healthier (less sugar) treat for the kids.  I think I will go back and buy the all bunny pan they were selling next to the bunny and chick pan that I purchased. 

HAPPY EASTER!!!

Healthy Chocolate Cupcakes made with Garbanzo Beans and Avocado! (White sugar free and gluten free)

1 can of Garbanzo Beans (Drained and rinsed thoroughly) 

4 eggs

6 oz (1/2 can) of 100% apple juice concentrate (Melted) 

1/4 cup of honey (Increase to up to 1 cup if you prefer a sweeter cake, but I liked it fine like this) 

1/2 avocado

1/4 cup coconut oil melted and cooled
2 and 1/2 teaspoons baking powder 1 teaspoons baking soda
3/4 cup rice flour

1/2 cup coco powder

Blended all together in my Ninja mixer until lump free. (I used a Ninja, you could use a vitamix or a food processor) 

Blended all of the wet ingredients first and then mixed all of the dry ingredients in a bowl and added to the blender.  

Blended until smooth.  

 

Pour about 3/4 full in cupcake cups and cook at 350 for 18-19 mins. (Bake until toothpick comes out clean)

The kids had no idea that I made these any different from a chocolate cake.  Sylvia and JR both ate one and asked for more right away! 

I frosted them with a simple frosting made with coconut oil, a couple TBLSPs of Butter, coco powder and a little powder sugar.  (So the frosting did technically have regular sugar in it, but the baby liked them just fine un-frosted.  I think the 8 year old expects to see frosting on a cupcake, but it was so little, I don't think it can hurt.)