Make the peanut butter and chocolate eggs if you do not like peanuts or if you’re allergic to nuts don’t worry.
I will explain to you how you can make simple substitutions so you can enjoy this recipe as well as always this is a healthier treat.
so you do not have to feel guilty after you have it I cannot wait for you guys to try it.
How do you make peanut butter chocolate eggs?
to make our peanut butter eggs will need peanuts, use roasted unsalted peanuts.
you can also use raw peanuts if you’d like we’re also going to use some peanut butter to create a creamy texture dates maple syrup and a little bit of sea salt and vegan chocolate chips.
the first step is to soak your dates in hot water for a couple of minutes this is optional but recommended since it helps you food processor to blend dates easier meanwhile.
add peanuts to the food processor and process until they become ground and slowly start turning into peanut butter I usually do that for a minute and a half stop in my food processor every 30 seconds to scrape the sides.
so what if you don’t like peanuts this recipe will work for almost any type of nuts you can use almonds pecans walnuts and then substitute peanut butter with almond butter or cashew butter.
if you’re allergic to nuts don’t worry this recipe works beautifully with sunflower seeds.
once you’re done processing peanuts, we can go ahead and add our soaked dates maple syrup and salt blend again until everything is well combined as always.
you can see now that our peanuts are turning into a bowl this is what you want to happen.
next, add the peanut butter and blend again.
add the rest and blend again our delicious peanut butter mixture already gives it a try to make sure that you’re happy with the consistency and the sweetness.
put the mixture in the fridge for about 15 minutes to chill this will help us to form the eggs easier.
after 15 minutes take the peanut butter mixture out of the fridge line a baking tray with parchment paper and get something that will help you form the eggs.
use your hands to go ahead and start making the eggs.
Press the mixture into the egg half and then close it with another one and it turns out pretty good.
once you have all the eggs on parchment paper place them in the freezer for 20 minutes, meanwhile let’s prepare the chocolate.
add the chocolate chips to a double boiler and melt while stirring with a spoon.
you can make your chocolate by using cacao powder and coconut oil however I find that that coating melts quickly at room temperature so if you’re planning on having the eggs at room temperature for a while maybe you want to decorate your house with them for Easter.
I’d recommend using the chocolate chips instead.
take the eggs out of the freezer and one by one started cutting them with the chocolate this is quite a messy process but you get to lick your fingers after.
so I call that away shake the egg carefully to get rid of the excess chocolate before placing it back on parchment paper.
once all of our eggs are covered with chocolate let’s put them back into the freezer for 15 minutes.
our chocolate peanut butter eggs are ready.
I think this is a perfect treat for Easter or any other day for that matter.
feel free to make the eggs any size that you want I prefer to make the mini eggs because you get to eat more chocolate that way.
so definitely give them a try I know you’re going to love them everyone in my family loves the desert even though none of us are big fans of peanut butter.
These Homemade Peanut Butter And Chocolate Eggs a simple healthier alternative to your peanuts. They’re Keto, Sugar-Free, Low Carb, Gluten-Free, Dairy-Free.
- 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 the dates in hot water for 2-3 minutes. If you are not using Medjool data, increase the soak time to 10-15 minutes.
Place the peanuts in a food processor and mix for a minute and a half.
Then add the soaked dates, the maple syrup, and the salt and mix again until everything is well mixed.
Add half of the peanut butter and mix again. Add the remaining half and mix until the mixture looks like a ball of dough.
Put the peanut butter mixture in the refrigerator to cool for 15 minutes.
Line a baking tray with parchment paper. Make 10 to 20 peanut eggs using an egg-shape or simply with your hands. It is up to you to decide how big or small you should be.
Lay the eggs on parchment paper and freeze for 20 minutes.
Prepare the chocolate layer by melting the chocolate pieces in a double boiler.
Remove the eggs from the freezer after 20 minutes and immerse them in the chocolate one after the other. Shake off excess chocolate if necessary. Lay the eggs on the parchment paper and put them back in the freezer for 15 minutes.