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With St. Patrick’s Day so close to Easter this year, and everything else in-between, it was hard to plan Easter content. But I wouldn’t let Easter come and go without posting another recipe. Last year, I was all about making Easter treats with Peeps. You either love them or you hate them, but they’re one of my all-time favorite Easter treats. The Easter candy that’s probably tops for me, though, is those little chocolate mini eggs. You know the ones. Chocolate eggs covered in a colorful, crunchy shell. I’ve been trying to deny my Easter chocolate cravings, but I couldn’t pass up finding dark chocolate mini eggs in the store!
Another healthy item that’s always in our fridge these days is plain Greek yogurt. Fage is my favorite! It’s so thick and creamy. I love to eat it as is with fruit on top or use is as a sour cream substitute. Sometimes I’ll throw some chocolate chips on top. Greek yogurt is full of protein and, overall, just really good for you (minus the extra chocolate chips)! That’s why it’s the perfect base for dips – sweet or savory! Greek yogurt, in general, will give your dip a perfect texture. It might be slightly tart on its own, but it works well with other ingredients.
I managed to make a pretty damn tasty chocolate dip by cutting out some of those no-so-healthy ingredients and swapping in some good ones. For instance, I ditched sugar entirely and used natural sweetener instead. Coconut oil helps boost the flavor and we all know that coconut oil is hella beneficial! Then, I mixed in a little milk to really make it extra creamy, cocoa powder, and a little vanilla extract. Toss some chocolate mini eggs on top and bam! You’ve got yourself a sweet little dip for Easter.
Or Friday night.
Because who says I’m sharing.
- 1 c. plain Greek yogurt
- 1/4 cup milk
- 2 tbsp. cocoa powder
- 2 tbsp. coconut oil, melted
- 1 tsp. Stevia natural sweetener
- 1/2 tsp. vanilla extract
- Dark chocolate mini eggs
- Sliced fruit, like apples and strawberries
- In a mixing bowl, add the yogurt, milk, and cocoa powder. Mix on medium until combined.
- Add in the coconut oil, sweetener and vanilla extract. Mix to combine.
- Spoon dip into a dish and top with chocolate mini eggs.
- If not serving right away, add mini eggs before serving and chill dip in fridge.
- Serve with sliced fruit.
After Easter’s over and you’ve left your crazy, out-of-control sweet tooth behind, you can enjoy this dip on its own, without the mini eggs. It’s still chocolate, so it’ll still be really good! I dipped into this with sliced apples and strawberries, but you can dive in with marshmallows, graham crackers (oh, hey, s’mores!), bananas – whatevs! And again I say, it’s chocolate, so if you feel like sharing, you could even get the kiddos to dig into this dip!
Happy Easter, indeed!