Dog Cancer Treat for Easter: Peanut or Almond Butter Eggs

Here’s a lovely Easter treat for your dog: “Chocolate” (Carob) Coated Easter Eggs!

Now, real chocolate is, of course, toxic for your dog, so never use it. Instead, I use carob. It’s naturally sweet, high-fiber but relatively low in carbs, and safe for dogs.

Most dogs love it, but some are skeptical. I recommend making these eggs and then letting your dog taste test the carob coating before you use it. That way, if they really hate it, you can leave it off.

I have two versions of Easter Eggs for you to try with your little bunny rabbits.

“Chocolate” Peanut (or Almond) Butter Eggs

Makes approximately 18 eggs

These eggs are irresistible. Choose peanut or almond butter, whichever your dog prefers.

Ingredients for Eggs

• 1/2 cup canned pumpkin
• 1/2 cup mashed cooked sweet potato
• 1/2 cup all-natural almond or peanut butter
• 1/4 cup coconut flour
• 1/8 cup ground flaxseed (mixed in with 1/8 cup water to form paste)
• Extra nut butter for top

Instructions for Eggs

• Preheat oven to 350
• Line baking sheet with parchment paper
• Cook and skin sweet potato
• Add mashed sweet potato, canned pumpkin, nut butter, and ground flax seed together in a bowl and mix until thoroughly blended
• Add in coconut flour and mix thoroughly
• Using a regular tablespoon (not a measuring spoon) scoop mixture, round off top so it’s just over the top of the spoon (don’t want the eggs to be too thick) then slide off onto parchment paper.  This may be a bit sticky but the egg can be shaped again after it’s off the spoon. You are looking to make about 18 eggs total.
• Repeat till you have 18 eggs.
• Bake at 350 for approximately 30 minutes.
• Cool completely.

Ingredients for the “Chocolate” Coating:

• 5 tbs 100% carob powder
• 6 tbs organic coconut oil

Instructions for Coating the Eggs

• Place parchment-covered cookie sheet in the freezer
• Place already-cooled eggs in the refrigerator to cool even more
• Heat 6 tbs of coconut oil on the stove or in microwave
• Add 5 tbs of carob powder to the oil, mix well
• Remove baking sheet from freezer and eggs from the fridge
• Dip top half of eggs in the “chocolate” mix
• Place dipped eggs on the chilled baking sheet and return to the fridge to let carob set

These will last for a week in the refrigerator. They can be frozen for up to six months (although the carob coating may get brittle in the freezer)

 

“Heavenly Hash” Eggs

Makes approximately 25 eggs

If your dog doesn’t love peanut butter, here’s a version without it.

Ingredients for Eggs

• 1 cup canned pumpkin
• 1 cup mashed cooked sweet potato
• 1/4 cup coconut flour
• 1/8 cup ground flax seed

Instructions for Eggs

• Preheat oven to 350
• Line baking sheet with parchment paper
• Cook and skin sweet potato
• Add mashed sweet potato, canned pumpkin, and ground flax seed together in a bowl and mix until thoroughly blended
• Add in coconut flour and mix thoroughly
• Using a regular tablespoon (not a measuring spoon) scoop mixture, round off top so it’s just over the top of the spoon (don’t want the eggs to be too thick) then slide off onto parchment paper.  This may be a bit sticky but the egg can be shaped again after it’s off the spoon.
• Repeat till all mixture has been used and you have about 25 eggs
• Bake at 350 for approximately 45 minutes
• Cool completely at room temperature
• Once the eggs are cooled add a small dollop of almond (or peanut) butter on the top (this is the “nut” you see in the photo below)

Ingredients for “Chocolate Coating”

• 5 tbs 100% carob powder
• 6 tbs organic coconut oil

Instructions for Coating Eggs

• Place parchment-covered cookie sheet in the freezer
• Place cooled eggs in the refrigerator
• Heat 6 tbs of coconut oil (stove or microwave)
• Add 5 tbs of carob powder and mix well
• Remove baking sheet from freezer and eggs from the fridge
• Dip top half of eggs in the “chocolate” mix
• Place on the chilled baking sheet and return to the fridge to let carob set

These will last for a week in the refrigerator, can be frozen for up to six months (although the carob coating may get brittle in the freezer)

Enjoy!

Renée

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