I think I can safely say I speak for a large majority of us as I declare my love for those Reeses Peanut Butter eggs that pop up in stores everywhere come spring. BUT, as I try to eliminate some of the refined sugars from my diet I find that I literally can not make through more than a bite or two before throwing in the towel because they are SO sweet.
Anyone else have this problem? Maybe I’m just becoming over-sensitive,
So, to satisfy my peanut butter egg craving I came up with this recipe which may change the way you look at the Easter season forever: HEALTHY Chocolate Peanut Butter Eggs
No joke, you really can feel pretty darn good about eating these. They taste just like the real thing, except for being less sugary and they are Vegan. Gluten-free. Dairy-free. Refined Sugar-free, Raw, and awesome.
The peanut butter eggs are made with raw peanut butter and use dates and raw honey as a sweetener. Just a little bit of coconut flour is added to thicken everything up. Coconut flour has crazy absorbent abilities and turns the mixture from gooey peanut butter to perfect PB egg texture. The mixture is easy to form into egg shapes and once it is chilled it is dipped in a chocolate coating made from coconut oil and raw cacao powder.
A FEW NOTES:
- If you don’t have raw peanut butter, natural pb made from roasted peanuts will work just fine too. You can use the peanut butter from the average grocery store shelf as well, but remember that it likely contains added refined sugars as well as other ingredients.
- To make these Vegan, use a sweetener other than honey, like agave. Use raw honey, if you can. Regular honey will work fine, of course. But it’s nutritive properties have been cooked out with pasteurization.
- If you don’t have raw cacao powder, your average baking cocoa will work just the same.
- Organic, unrefined coconut oil is best. This is what I use and love:
I am guest posting at Just Between Friends today, so you can grab the Chocolate Coating recipe HERE!
- 1 C. Raw Peanut Butter, smooth
- 8 Dates(Medjool, if possible)
- 1½ T. Raw Honey(or Agave for Vegan)
- 1 T. Coconut Oil
- ¼ t. Salt
- 1 T. Coconut Flour
- 1 recipe Chocolate Coating(Click HERE to find it)
- Add the peanut butter to a high powered blender of food processor. Add the dates, one and a time,and process together with the peanut butter until smooth. Add the honey, coconut oil, and salt and process until blended. Stir in the coconut flour with a rubber spatula until well combined. Mixture should be thick.
- Using a 1 Tablespoon scoop, scoop out even portions of the mixture onto a non-stick mat or parchment lined baking sheet. Roll each portion into a smooth oval and flatten slightly into an egg shape.
- Freeze for 30 minutes.
- Dip each egg into the chocolate coating. Spoon the coating over the top of the egg, making sure that it is completely covered in the coating. Tap off excess chocolate and place back on the lined baking sheet. Because the eggs are so cold, the chocolate should harden almost immediately.
- Repeat with remaining eggs.
- Store in the refrigerator.