Happy Good Friday! Can you believe spring is in full effect? This week, I reverence the birth, life, death and resurrection of Jesus Christ.
Here is a great guilty free :) recipe for some great homemade Dark Chocolate Peanut Butter Easter Eggs. This are very similar to a the popular Reese Peanut Butter Easter Eggs but are made with 65% pure dark chocolate, no processed sugar and some additional minerals!
Here is what you need:
Filing:
1 cup Raw Peanuts
1/2 cup of hydrated dates (about 4 or 5) pitted
Dash of Celtic Sea Salt or Pink Himalayan Salt
1/2 tsp of Raw Coconut Crystal by Coconut Secrets
1/2 tsp Coconut Oil
1 tsp of Organic Flax Seed Oil
Coating:
Vegan Chocolate Chips (60% or better)
Extra stuff:
Parchment paper or non-stick foil
What to do:
1. Combine all of the filing ingredients in a a mini Ninja or food processor for a delicate chop. Once the filing is nice and smooth, scoop out with a spoon and mold into egg shape. Set aside.
2. Next, melt the chocolate chips on simmer in a small sauce pan. (You can add a small amount of coconut oil to thin the chocolate a bit.) Dip the peanut butter egg molds into the warmed chocolate until fully coated.
3. Place each egg on non-stick foil, cover and place in the fridge for a minimum of 1 hour or until hard.
Serve!!!
TIP: If you want crunchy Dark Chocolate Peanut Butter Easter Eggs, set aside a portion of the raw peanuts and just crush them and add them to the mixture AFTER its been blended right before you make the molds.
Enjoy and Happy Easter!
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