Description
These chocolate peanut butter eggs are similar to the popular store-bought version, but made much healthier! They have only 4 ingredients and are simple to make!
Ingredients
Scale
- 2 cups roasted peanuts* (I used salted)
- 3–4 tablespoons maple syrup
or honey (use more or less, to taste)
- 1 cup dark or semi-sweet chocolate (use dairy-free if needed)
- 2 teaspoons coconut oil
or palm shortening
or honey (use more or less, to taste)
or 
Instructions
- Place peanuts into a food processor and blend for several minutes, until they become creamy. Add maple syrup and continue to process until blended. Mixture should hold together easily when pressed. If it’s too dry, continue to process until creamy, scraping down the sides as needed.
- Take about 1-2 tablespoons of peanut filling and shape into ovals or balls. (I used 2 tablespoons)
- Place onto a baking sheet lined with parchment paper
and freeze for 15–20 minutes, or until firm.
- When the filling is firm, melt the chocolate together with the coconut oil and microwave for 1-2 minutes, taking out and stirring every 30 seconds, just until melted. May take more or less time, depending on your microwave.
- Remove peanut butter filling from the freezer and dip each into the melted chocolate. Use a fork to remove from the chocolate, allowing excess chocolate to drip back into the bowl.
- Place back onto the parchment lined pan and repeat with remaining peanut butter shapes.
- You can place leftover melted chocolate into piping bag or sandwich baggie and snip off a small opening and drizzle over the dipped eggs, if desired. Chill the pan in the fridge for 10-15 minutes for chocolate to set.
- Makes about 11-12 chocolates.
and freeze for 15–20 minutes, or until firm.Notes
I haven’t tried it, but I’m pretty sure it will work with almonds as well.
- Category: Dessert, Gluten-Free, Dairy-Free