Chocolate deviled eggs? What?
When most people think of chocolate eggs, they’re usually thinking of Easter candy–Cadbury Creme Eggs, for example, or traditional buttercream Easter egg candies. This version of “deviled eggs” is a bit less seasonal, making it ideal for potlucks and summer picnics.
I’ve always loved deviled eggs. So much so, in fact, that I’ve started eating them for breakfast and/or lunch, a couple of times per week. I also have a bit of a fascination with foods that look like other foods. I actually made a Pinterest board about them! So, I put these two together and created a tasty treat which resembles an authentic deviled egg, but is most definitely for dessert.
These white chocolate candy eggs are made using a silicone candy mold and are filled with a jam or jelly filling of your choice. I used an apricot jam from Trader Joe’s. Any flavor of jam would work well, so feel free to experiment based on your preferences. You can also adjust your buttercream flavoring so that it pairs nicely with the jam you choose. Coconut buttercream with strawberry would be a tasty combination, for example. You could also fill your eggs with peanut butter, chocolate ganache, etc. The possibilities are endless!
As the weather grows warmer and the days get longer, I find myself craving light, healthy summer breakfasts such as fresh fruit, granola, and smoothies. This recipe combines all of the above into one easy recipe. Plus it has a patriotic twist, just in time for Memorial Day weekend.
I find the smoothie bowl–a simple twist on a traditional blended smoothie–to be much more satisfying than the kind of smoothie you sip through a straw; topping the bowl with fruit, nuts, seeds, granola, and coconut keeps me full much longer. And it’s prettier to look at, too!
I created the “star” on top using granola (a prepared version from Kind Healthy Granola, but you could also make your own!) and a spoonful of almond butter. Star fruit would also make a pretty patriotic topping, if it is readily available at your local market.
The instructions below detail the method and ingredients I used to make this patriotic berry-cherry smoothie bowl. However, this recipe also serves as a good smoothie bowl base. From here, you can adapt the recipe to fit your taste. Feel free to be creative, adding and substituting ingredients as you wish.
Some possible variations on this patriotic smoothie bowl include:
Smoothie Bowl Suggestions
- Add kale or spinach to your smoothie mixture to up the nutritional value
- For extra protein, top smoothie bowl with almonds, or add almond butter, powdered nut butter, or a scoop of protein powder to your blender mixture
- Add extra berries such as blackberries and raspberries
- Add chopped dark chocolate or raw cacao nibs to your toppings for a chocolate-berry twist
- Make your star using cereal or (dry) old-fashioned oats. Or, substitute sliced star fruit if available in your grocery store
Craving something sweeter for breakfast? Check out my recipe for double chocolate peanut butter muffins instead!
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Patriotic Berry-Cherry Smoothie Bowl
A pretty patriotic berry-cherry smoothie bowl with a homemade almond butter-granola star.
In a small bowl, mix almond butter and granola. Place star-shaped cookie cutter on a small plate lined with wax paper. Push granola mixture into cookie cutter, and transfer to refrigerator to chill while you prepare the rest of your smoothie bowl.
Wash fruit. Hull and slice strawberries. Remove cherry stems and pits, and slice each cherry in half. Set fruit aside.
In a blender, combine Greek yogurt, banana, almond milk, and chia seeds. If mixture is thicker than desired, add extra almond milk or water until smoothie reaches desired consistency. Pour mixture into serving bowl.
Assemble berries and coconut on top of smoothie mixture in rows.
Remove granola star from refrigerator. Gently push it from cookie cutter onto top of smoothie bowl, moving slowly to avoid crumbling.