Organic Peanut Butter Chocolate Bites

If you want a healthier option for a piece of candy this Easter (any holiday or mid day snack), these Organic Peanut Butter Chocolate Bites are delicious. Only 85 calories and 3 grams of protein per piece and 4.25 glycemic load which is fairly low - just resist eating a handful, if you can!

• 1 cup organic natural peanut butter 
• 1/2 cup organic protein powder choc/peanut butte flavor 
• 2 tablespoons monk fruit granules 
• 2 pinches of Himalayan pink salt (divided)
• 1 tsp organic vanilla 
• 2 cups melted organic choc chips (divided)
• 2 tsps. Avocado oil (divided)

Makes 36 servings

Combine the peanut butter, protein powder and vanilla in a bowl until well mixed.

Press it into a square 8x8 panned with parchment paper. Make sure the layer is flat and even as you can get.

Stir in 1 tsp. avocado oil to 1 cup chocolate chips, melt in microwave in glass measuring cup for about 1 minutes and 40 seconds (varies). Stir until the chocolate is smooth and all the chips are melted. Pour over the top of the peanut butter and smooth out to form a chocolate layer. Refrigerate until chocolate is hardened. 

Flip over and repeat the chocolate layer on the top of this side. The peanut butter layer will now be sandwiched in the middle. Refrigerate until chocolate is hardened.

Remove from refrigerator and place on a cutting sheet. Cut into 36 bite size square by creating 6 rows by six rows.

Store the squares in the refrigerator.

Greek Red Easter Eggs (Kokkina Avga)

After years of experimenting, I finally found a great method for getting a deep red color on my eggs - works every time!

• 2-4 dozen brown eggs (must be brown)
• 2 envelopes of red dye
• 1 c. white vinegar
• 8-10 c. water for boiling eggs
• Oiled cloth

Use 2-4 dozen brown eggs. Wipe each egg with a damp paper towel to remove any residue (Important). Place eggs in water and bring to a boil. Boil 12 to 18 eggs at a time in clear water (use enough water to submerge the eggs completely, maybe about 8 to 10 cups or more) adding more to maintain 8 cups of boiling water for 12 minutes. 

Remove the eggs and place in an ice water bath. BE SURE TO RESERVE THE BOILED WATER AS YOU WILL BE USING IT. Stir 2 envelopes of red dye along with 1 cup of white vinegar into the reserved boiled water. You can put the water on a low simmer or turn off the flame. Either will work. Using a slotted spoon gently place the eggs (12 to 18 eggs at a time) back into the red dye water (do not overcrowd the pot) and leave for 15 minutes or until desired color is reached. 

Repeat process to dye all of the eggs. Remove with a slotted spoon and dry off gently using paper towels. Dip a clean cloth into some oil. Shine the eggs using the oiled cloth. I usually oil them to a shine just before plating them.