When I was younger, Easter was always a holiday I looked forward to. Not only for the surprise basket filled with sweets that I would find on the table in the morning, but for the incredible meal my mom would pour her heart into. Every year, my mom would whip up a feast of roasted veggies, juicy ham, and the most delectable desserts. No matter what she was cooking or baking, she was always a huge fan of Challenge Butter. Known for their high quality products and simple and clean ingredient list, Challenge became a household name for me growing up – my mom refused to buy any other brand.
When I was approached with the opportunity to partner with Challenge Butter, I felt an instant connection and fate to create for them. It probably means more to me than any other collaboration because of how close to home it hits. Creating a recipe with Challenge just felt natural, and I’m humbled that I was able to create an Easter treat just like my mom had done so many times for us. It’s my only hope that my mom would be smiling seeing me walk in her footsteps with this exciting opportunity.
The idea for chocolate eggs was easy; my immediate thoughts when it comes to Easter candies are chocolate eggs, chocolate bunnies, jelly beans, and sugary marshmallows. While my sweet tooth could talk all day about the joys of Easter candies, I thought it might be better suited to create a candy that offered an opportunity for reduced guilt by using medjool dates as the base. Now, these chocolate eggs aren’t completely guilt-free, but they’re certainly better than a solid milk chocolate egg, so I’ll take that win. For those that are wondering where the health benefits might be, medjool dates come packed with high amounts of potassium, copper, manganese, and vitamin B6, all of which aid in muscle and nerve function, reduce the risk of cardiovascular disease, and help maintain a healthy immune system. They’re also high in antioxidants and fiber, making them beneficial to maintaining a healthy digestive system and providing anti-inflammatory benefits. So covering the dates in buttery chocolate and filling them with caramel syrup might not be the healthiest option, but I did say reduced guilt – and it sure beats a solid chunk of processed chocolate, am I right?
“Chocolate eggs continue to be the most popular candy associated with Easter. They are also the oldest candy tradition, having been made in Germany in the early 19th century.”
– Abdallah Candies
Reduced Guilt Chocolate Easter Eggs
Ingredients
- 9 oz Pitted Medjool Dates
- 1 tsp Salted Caramel Challenge Butter Snack Spread
- 1 tsp Vanilla Fudge Challenge Butter Snack Spread
- 9 oz Dairy-Free Chocolate Chips
- 15 oz Caramel Syrup (preferably in a squeezable bottle)
- Bamboo Skewers
- Sprinkles
- Decorating Icing
Instructions
- Using a paring knife, gently slice a small opening in each medjool date. If using non-pitted medjool dates, remove the pits.
- Then, squeeze a moderate amount of caramel syrup into the center of the medjool date and secure closed with a bamboo skewer. Set aside on a piece of parchment paper.
- Meanwhile, add 2 tsp Challenge Butter Snack Spreads to a large microwave-safe mixing bowl with chocolate chips.
- Microwave butter and chocolate mixture in 15-20 second intervals, stirring gently in between each interval until the chocolate is creamy and completely melted. Be careful not to overheat your chocolate, and be patient with the process so it doesn't burn.
- Take each medjool date and, using the skewer, dip the date into the butter and chocolate mixture until well-coated. Place back onto a piece of parchment paper and gently remove the skewer, filling any holes as needed.
- While chocolate it still wet on the medjool date, use sprinkles and icing to decorate each date like a chocolate egg.
- Then, place the sheet of dates into the freezer for 20 minutes to set.
This recipe was created in partnership with Challenge Butter.
Watch my video on how to make this recipe by clicking here.
