Since Easter is right around the corner, today we are making easy and insanely yummy Peanut Butter and Chocolate Eggs. I love this recipe because a) it’s easy to make and b) mmmm chocolate. Need I say more?By now you probably already know that I have a soft spot for chocolate which is why the majority of the desserts that I share with you here have chocolate in them.
I have also recently developed quite an appreciation for peanut butter. Fun Fact: When I was studying in France, most of the exchange students from US and Canada would receive a box of peanut butter jars from their parents every couple of months since it was very hard to find in the city we were living in. I used to always make fun of them because they treated their peanut butter like jars of gold. At that time, I probably wouldn’t have eaten a teaspoon of peanut butter even if you paid me a thousand dollars. It’s funny how your tastes change over time.
When I was working on this recipe, I tried a bunch of different variations. For some, I used only peanuts, for others only peanut butter. At the end, I decided that the combination of the two gives the best results.
I know that Reese sells peanut butter eggs and I wish I could tell you that my chocolate eggs taste the same. But the reality is I’ve never tried Reese’s eggs. So I wouldn’t know. What I do know is that my whole family loves this recipe and we have some really picky eaters and self-proclaimed candy connoisseurs here.
Like I mentioned in the video, you can make this recipe even if you don’t like peanuts or are allergic to nuts. For a peanut-free variation, substitute roasted peanuts with any nuts of your choice (almonds, walnuts, pecans, hazelnuts) and use almond butter instead of peanut butter. For a nut-free version, try making these chocolate eggs with sunflower seeds and sunflower seed butter (really, really delicious).
Finally, if you don’t want to use store-bought chocolate chips, you can make your own chocolate coating at home by combining half a cup of cacao powder with half a cup of melted coconut oil and four tablespoons of liquid sweetener of your choice.
Happy Easter and most importantly Happy Peanut Butter Chocolate Eggs Eating!
- 1½ cups roasted peanuts, unsalted
- ½ cup peanut butter
- 4 dates
- 2-3 tbsp maple syrup
- ¼ tsp salt
- 1 cup vegan chocolate chips
- Soak dates in hot water for 2-3 minutes. If not using Medjool dates, increasing soaking time to 10-15 minutes.
- Add peanuts to a food processor and process until ground for a minute and a half.
- Next add soaked dates, maple syrup and salt and process again until well combined.
- Add half of the peanut butter to the mixture and mix again. Add the remaining half and process until the mixture starts to resemble a ball of dough.
- Place the peanut butter mixture in the fridge to chill for 15 minutes.
- Line a baking tray with parchment paper. Using an egg-shaped mold or simply your hands, create 10-20 peanut eggs. It's up to you how big or small you want them to be.
- Place the eggs on parchment paper and freeze for 20 minutes.
- Meanwhile, prepare the chocolate coating by melting the chocolate chips over a double boiler.
- After 20 minutes, remove the eggs from the freezer and dip them one by one into chocolate. Shake the excess chocolate if needed. Put the eggs back on the parchment paper and return to the freezer for 15 minutes.