White Chocolate Butter Bunny Bites
Okie, so I may have fibbed just a teensy bit about these White Chocolate Butter Bunnies. These actually aren’t made of white chocolate (gasp!). BUT they do taste EXACTLY like it with an added coconutty twist for extra awesomeness.
You know I actually had a completely different plan in mind for my Easter recipe this season? I was planning to make coconut macaroons that would look like bunny tales but as I did some idea hunting on Pinterest after about 50 pins these finally formulated in my mind. I do have to extend some credit to our friends over at Coconut Mama and Empowered Sustenance for providing their inspirational recipes as the base to these White Chocolate Butter Bunnies. I <3 the internet, don’t you!
Easter is 2 days away and you’re probably making a mental checklist of ALL the stuff you need to get done before then so without further ado let’s get to it, shall we?
Above are the ingredients you’ll need to toss into the food processor and process into a nice, thick, creamy, buttery mixture of saturated healthy fat goodness! That’s right I said saturated fat + healthy in the same sentence. Read this post by yours truly to understand why. Set them in the fridge for 20 minutes. You’ll need this to firm up before you scoop it into the piping bag.
Line a cookie sheet with unbleached parchment paper, grab a piping bag or snack baggie and scoop your butter mixture into the piping bag (once it’s set in the fridge for 20 minutes, that is). A rubber spatula makes this process all the easier. Snip the edge of the piping bag or snack baggie off and begin making bunny shapes or little white chocolate chip shapes as demoed below.
The bunnies aren’t hard to make and they definitely don’t have to be perfect as you can see from my example, haha. I started by making the circle for the head first and then adding on the ears. Is it the best way to do it? I don’t know but it was intuitive for me so I just went with it. If you have kiddos definitely let them help you do this. It’s really fun and will get them excited to eat a treat that actually provides healthy benefits + won’t have them bouncing off the walls during Easter. PLUS it will shift the focus from using food as a reward, to using your artistic skills to enjoy the creative process of food prep. Food should never be a reward. It makes for a very confusing and usually negative relationship with it.
Speaking of which what health benefits do these babies provide anyways? For starters, these –
- Grass-fed butter delivers these vitamins, minerals and nutrients: beta-carotene (it’s got more than carrots!), Vitamin A, Vitamin K2 (which is hard to get from food), Vitamin D and Vitamin E (to name only a few)
- PS – NOT ALL BUTTER IS CREATED EQUAL. To get these health benefits you must be consuming butter that comes from grass-fed cows. I like Kerrygold but if you can get it from your local farmer’s market that’s likely going to be even better.
- Coconut oil contains healthy medium chain fatty acids which have been shown to have many health benefits which have been shown to be extremely friendly for those with digestive issues and to be beneficial for weight-loss. It has many antioxidant properties and is used in many recipes + alternative self-care products for it’s antimicrobial, antibacterial, and antifungal properties.
- Fat, unlike sugar, is highly satiating. Instead of eating these and wanting more and more and more (like what probably happens when you go to enjoy other Easter treats like peeps), you’ll likely notice that you don’t have that same craving issue you might experience with other non-REAL FOOD holiday sweets.
Pop those in the fridge for another 30 minutes so they can set. Once they’re a bit firmer, remove them from the fridge and cut up small prune squares for eyes. I used pomegranate seeds for the nose but goji berries will work just as well.
Take them back to the fridge once they all have been properly decorated with eyes and noses. Let them solidify for 2 hours.
And there you have them! White Butter Bunnies.
Take a bite! Don’t you think those taste an awful lot like white chocolate?! That part I wasn’t fibbing about in the least 🙂
Chocolate is a pretty popular Easter treat, especially chocolate bunnies.
I think you’ll really enjoy this alternative because it’s creamy, just slightly sweet and are all around fun to make. The experience is ALL the more enjoyable with kiddos so if you’re like me and don’t have your own borrow a niece, nephew or friends child and invite them to make White Chocolate Butter Bunnies with you. They’ll be so grateful you did!
- Combine all the ingredients in a food processor until you've got a nice, creamy, smooth mixture.
- Leave the mixture in the food processor and stick it in the fridge. It's got to sit and firm up in the fridge for 20 mins.
- Once it's a bit firm, scrape the mixture into a pastry bag or a ziplock baggy. You can get fancy and use a pastry tip if you like but it's not necessary.
- Before snipping off a corner of the bag line a cookie sheet with unbleached parchment paper.
- Now snip the corner off of the pastry bag or ziplock baggy and begin making little buttons as I made above or drawing bunny shapes.
- When you've used up the the buttery mixture move your bunnies to the fridge and let them set for 30 minutes.
- After 30 minutes have passed, take them out of the fridge so you can add the eyes and nose.
- Cute up prunes into small squares and dot one on the L and R side for the eyes.
- Then use a goji berry or pomegranate seed for the nose.
- Set them back in the fridge for 2 hours. They'll firm up nicely just like white chocolate.
- Enjoy cold!