Peanut Butter Chocolate Eggs

by nomeatbarefeet

Finished Product, Photo from Minimalist Baker

Finished Product, Photo from Minimalist Baker

It’s Easter, the Reese’s Peanut Butter Eggs are out and a dime a dozen, and not vegan.  While perusing Pinterest the other day I stumbled upon this recipe from Minimalist Baker.  I am so happy because truth be told, the eggs are my favorite, followed by the Christmas trees and then the pumpkins.  I don’t know, I think it is the peanut butter to chocolate ratio, its just more peanut butter in the holiday versions.  Well, good news about this is we can add as much peanut butter mixture as we want!!  Enjoy, anytime of year, as I am sure we will!!!

The Ingredients 

  • 2 pitted dates
  • ½ cup raw almonds
  • 1 cup roasted salted peanuts
  • ½ cup roasted, salted natural peanut butter (creamy is best, but crunchy is fine, too)
  • 1 cup (about 8 ounces) semisweet or dark chocolate (non-dairy for vegan (we use enjoy life chocolate chips)

The How To

  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 until they turn to meal – a few small chunks are OK.
  2. Next add peanut butter in 1 Tbsp at a time (8 Tbsp) until the mixture forms a loose dough. If it seems too wet to handle, add more peanuts. If it seems too dry, add more peanut butter. Refrigerate for 5 minutes so it’s easier to shape.
  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.
  4. In the meantime, melt your dark chocolate over a double boiler or in the microwave in 30 second increments. 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.
  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 back in the freezer to set.
  6. Repeat until all eggs are dipped, re-warming chocolate as needed.
  7. For optimum freshness, store eggs in an air-tight container in the freezer or fridge until serving.

Since this recipe is pure perfection as it is, we give all credit to Minimalist Baker