Since Easter is right around the corner, I couldn’t resist posting this. This recipe is no joke friends. When I first discovered it, I knew there was only one thing to do: Whip them up right away.
Chocolate + peanut butter = the best combo ever.
At first you get mostly peanut butter on your taste buds, but then you’re hit with the delicious crunch & richness of dark chocolate and the result is nothing short of glorious. Yes, everyone can feel good about eating these since dark chocolate is practically a health food based on its antioxidant content and fabulous mood-boosting properties.
And they couldn’t be easier to make. Really.
*Tune into Good Day Maine on April 1st and watch as I make these live for the fabulous WGME crew!
CHOCOLATE PEANUT BUTTER EASTER EGGS
2 pitted medjool dates
½ cup raw almonds
1 cup roasted salted peanuts
1/2 cup roasted, salted creamy organic peanut butter
1 cup (about 8 ounces) dark chocolate
1 tbsp. coconut oil
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.
Next add peanut butter in a few tbsp. at a time 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 super easy to shape.
Scoop out large rounds of dough (about 1 tbsp.) and form into an “egg” shape. Place on a parchment lined cookie sheet and pop in the freezer to harden for about 15 minutes.
In the meantime, melt your dark chocolate with the coconut oil in a small saucepan over low heat. Then work in small batches to coat the “eggs.”
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.
Place back on the parchment-lined baking sheet and pop back in the freezer to set.
Repeat until all eggs are dipped.