Healthier, homemade vegan and gluten-free peanut butter eggs! With just a few simple ingredients and less than 30 minutes of time, you can make your own healthier version of the classic Easter treat. These healthy peanut butter eggs are perfect for satisfying your sweet tooth and so indulgent tasting you can’t even tell that they are a much healthier option.

One of my favorite candy bars is a Take Five, which consists of peanuts, caramel, pretzels and peanut butter all covered in chocolate. That was the inspiration for these DIY Easter Chocolates. I found some fun Easter silicone molds to use but you can also just use a muffin tin with paper liners or any mold you might have. So, I made more of a smaller candy bar bite, perfect to gift giving (or enjoying yourself!) This recipe is very simple, yet impressive.

This recipe uses a cake mix for a quick and easy way to enjoy Carrot Cake Cupcakes. I used a gingerbread cake mix leftover from the holidays, but you can also you a spice cake mix, which is found year-round in the grocery store. With the easy addition of grated carrots, nuts, applesauce and raisins, you will have a full-of-flavor cupcake packed with healthy veggies, nuts and fruits!

This is a healthier version of carrot cake, made from scratch, using whole wheat flour, shredded carrots, and ground walnuts. It's full of flavor and spices and packed with goodness from the veggies and nuts! Topped with a delicious cream cheese frosting sweetened with honey and orange juice. Also, instructions for the marzipan carrots are provided for an extra special touch.