I may have lost my mind with all of this chocolate peanut butter business lately, but I haven’t forgotten that it’s almost Easter. And what better way to celebrate than with chocolate (and peanut butter)? See! I do know what’s going on! Tell John; he’s concerned…
After making the Peanut Buter M&Ms last week (by the way, a MUST try) I couldn’t resist testing a recipe for peanut butter eggs. Growing up my sister and I always had candy on hand during Easter, making it one of the holidays most prone to sugar highs. (Thanks, Ma!) And everyone knows peanut butter eggs are where it’s at. I mean, seriously. Cadbury who?
However, I’d like to think I’ve turned a new leaf and no longer indulge in “cheap candy.” Instead, I make my own and must say it’s way better than the super processed junk both in flavor, freshness and health. Make a batch of these PB eggs and see for yourself. I bet you a giant chocolate Easter bunny that you’ll never go back to the original again (OK not really, but, you catch my drift. These eggies are bomb).
These eggs are so luxurious and the perfect way to celebrate Easter (or unwind after a long, stressful day like some of us *ahem* do). The center is perfectly salty and moist and the dark chocolate shell envelopes the PB center perfectly. The two together? Too satisfying for words and crazy addicting, which probably explains why they’re all gone and it’s not even Easter yet. Boo-hooooo.
Guess it’s off to make some more! Weeeeee!
Peanut Butter Eggs
- 2 pitted dates (medjool or deglet noor)
- 1/2 cup raw almonds
- 1 cup roasted salted peanuts
- 1/2 cup roasted, salted natural peanut butter (creamy is best, but crunchy is fine, too)
- 1 cup dairy-free semisweet or dark chocolate
- 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.
- Next add peanut butter in 1 Tbsp at a time (8 Tbsp total as original recipe is written) 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.
- 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.
- 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.
- 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.
- 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.