Paleo Barbie
Forme: noun, French - form, figure, shape, physique


By on March 30, 2013

cb cups

The best candy of the year hits shelves for Easter. With all the cute, colorful bunny and egg-shaped treats at every checkout counter, it can be really tough to say no. An occasional treat is fine, but a basket-full on Easter morning? That’s a recipe for diet-disaster.

Aside from the inevitable overindulgence on Easter candy, the ingredients are what scare me most. Shouldn’t candy be just chocolate, cream, sugar and filling? Sadly if you’re buying it in a drug store, there’s a lot more to it than that. For example, my all-time Easter favorite, the Cadbury Cream Egg has 150 kcals per egg, not horrible. The reason I don’t touch them anymore is the ingredient list: artificial flavors, sugar, corn syrup, high fructose corn syrup, and yellow 6. Reese’s peanut butter cups {another favorite of mine} have a shorter ingredient list, but they contain soy lecithin {I don’t use refined oils or soy}, PGPR {emulsifier} and TBHQ {preservative}. I understand that mass-produced products that sit on store shelves would rot without preservatives, but that doesn’t mean I have to buy them. I’m crafty, I’ll make my own.

In light of what Easter’s all about, I’m honoring God with my body by feeding it with all-natural, homemade chocolate treats!


First up: Coconut Drops

Coconut drops

These little drops are so sweet, and coconutty delicious! Add an almond to each one for a crunchier, nuttier flavor!  Melt some chocolate and paint it into a candy tray then let it set in the freezer for about 10 minutes. All you need is a tiny bit of coconut oil, a mashed banana and some dried coconut flakes for the filling. Add about 1 Tbsp of filling to each cup and cover them with melted chocolate. Don’t forget to tap the tray so the chocolate evens out and you’ll have level bottoms. Pop the tray back in the freezer for about 30 minutes and you’re good to go!


Next up: Turtles


These are so easy to make and such a hit with both sweet and salt lovers. All you do is melt about 1/2 cup Enjoy Life chocolate chunks, mix in a handful of almonds and a handful of raisins and stir until everything is evenly covered in chocolate. Spoon out a few globs of the goods and then dollop another teaspoon of melted chocolate on top of each one to fill in any cracks. I top mine with a bit of coarse sea salt for an extra flavor kick!


Next up: Cashew Butter Cups

cashew butter cups

I swear these are better than Reese’s Peanut Butter Cups! The cashew butter filling is so smooth, rich and creamy you won’t even notice the missing TBHQ. For this recipe, I melted 1 cup of Enjoy Life chocolates, dolloped about 1 tsp in the bottom of each mini-muffin paper {using the mini-muffin tin to hold their shapes}. Then I used my chocolate paint brush {any small paint brush will do} to pull chocolate from the bottom of the cup up the sides and into the paper crevices. I put the whole tray in my freezer for about 10 minutes to let the chocolate harden. Next I added about 1 Tbsp room temp cashew butter to each cup {make sure you tap the tray to level out the surface}. Finally I topped each cup off with another tsp of melted chocolate, tapped the tray to level it all out and popped it back in the freezer for about 30 minutes. It’s that simple!


Next up: Coconut Leftovers

coconut leftovers

hate to waste so with the little bit of leftover melted chocolate I had, I added some dried coconut flakes and turned it into a few little coconut mounds to nibble on. I only added enough coconut to grab the chocolate off the sides of my bowl, but not so much that the mounds would be crumbly or dry. If you fiddle with the ratios you’ll see what I mean.

So that’s it! I hope you try – and LOVE – these healthful, homemade, all-natural, preservative and yellow 6-free Easter delights! Oh, and no nutrition facts necessary here… Even dietitians skip calorie counting on holidays.

Lots of love and wishing you a very Happy Easter!


About Jenny

Registered Dietitian, Certified Diabetes Educator & Certified Personal Trainer based in New York City.

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