It was a very sad day when we had to say goodbye to Reese Peanut Butter Cups because of the dairy issue. Thankfully though there are so many recipes out there and we have a brave Charlotte who is diligent to make them. If you are looking for an alternative to store bought sugary Easter chocolate, try these Peanut Butter Eggs. They are eggcellent!
Peanut Butter Eggs
You will need:
- 2 pitted medjool dates
- ½ cup raw almonds
- 1 cup roasted salted peanuts
- 1/2 cup roasted, natural peanut butter (creamy is best, but crunchy is fine, too)
- 1 cup (about 8 ounces) semisweet or dark chocolate (non-dairy for vegan)
- 4 TBS maple syrup
How to make them:
Step 1: Add dates to a food processor and process until only small bits remain. Next add almonds and peanuts to the food processor and mix well. A few chunks is okay
Step 2: Next add peanut butter in 1 Tbsp at a time (8 Tbsp) until the mixture forms a loose dough. Add the maple syrup and mix. If it seems too wet to handle, add more peanuts. If it seems too dry, add more peanut butter. Refrigerate for 5 minutes so that it's easy to handle.
Step 3: Scoop out large rounds of dough – heaping 1 Tbsp – and form into an “egg” shape. Place on a parchment lined cookie sheet and pop in the freezer to harden for about 20 minutes.
Step 4: In the meantime, melt your dark chocolate over a double boiler or in the microwave in 30 second increments. If using the microwave, after every 30 seconds stir the chocolate until Then work in small batches to coat the eggs. Take just 1 egg out of the freezer at a time for dipping – otherwise they’ll get too soft to dip well.
Step 5: To dip, drop eggs one at a time into the chocolate, flip once, pick up with a fork and gently tap on the rim of the bowl to remove excess chocolate. A little excess is OK. Place back on the parchment-lined baking sheet and pop them back in the freezer to set.
Step 6: Repeat until all eggs are dipped, re-warming chocolate as needed.
For optimum freshness, store eggs in an air-tight container in the freezer or fridge until serving.
Enjoy!
Step 1: Add dates to a food processor and process until only small bits remain. Next add almonds and peanuts to the food processor and mix well. A few chunks is okay
Step 2: Next add peanut butter in 1 Tbsp at a time (8 Tbsp) until the mixture forms a loose dough. Add the maple syrup and mix. If it seems too wet to handle, add more peanuts. If it seems too dry, add more peanut butter. Refrigerate for 5 minutes so that it's easy to handle.
Step 3: Scoop out large rounds of dough – heaping 1 Tbsp – and form into an “egg” shape. Place on a parchment lined cookie sheet and pop in the freezer to harden for about 20 minutes.
Step 4: In the meantime, melt your dark chocolate over a double boiler or in the microwave in 30 second increments. If using the microwave, after every 30 seconds stir the chocolate until Then work in small batches to coat the eggs. Take just 1 egg out of the freezer at a time for dipping – otherwise they’ll get too soft to dip well.
Step 5: To dip, drop eggs one at a time into the chocolate, flip once, pick up with a fork and gently tap on the rim of the bowl to remove excess chocolate. A little excess is OK. Place back on the parchment-lined baking sheet and pop them back in the freezer to set.
Step 6: Repeat until all eggs are dipped, re-warming chocolate as needed.
For optimum freshness, store eggs in an air-tight container in the freezer or fridge until serving.
Enjoy!
Oh my!
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