Great Vegan Chocolate Peanut Butter Easter Eggs!

Hi there!

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!