Peanut Butter Eggs (Three Ways)


Prep Time

10 Minutes

Prep Notes

Peanut butter eggs are a seasonal treat, but did you know you can make your own at home with common ingredients? Grab your food processor and get ready for a tasty treat made with ingredients you can feel good about! And these come in three varieties: Plain, PBJ & Caramel! 

Cooking Time

15 Minutes

Yields

16 eggs

Ingredients

1 cup roasted, unsalted peanuts
1/2 cup natural peanut butter (stick to brands where the only ingredients are PB and salt)
1T honey
dash salt

4 dates
Fruit-sweetened strawberry jam 

1/4 cup coconut oil, melted
1/4 cup cacao powder

Directions

Lay out some parchment paper on a plate. (This covered plate will go in the freezer.)


In the belly of your food processor, add the peanuts. Pulse until chopped. Add the peanut butter, honey and salt. Whirl until combined and a ball forms. (You want some chunk from the peanuts. Do not overprocess.) This is your dough base.


If you want plain PB eggs, simply grab a little dough (about the size of a pingpong ball) and mold into an egg. Place on the prepared plate, and repeat with remaining dough.


Feeling fancy? Try the caramel or PBJ variations!


As you make your dough egg, make a thumb imprint. Repeat with remaining dough. 


For the caramel: Cut your dates lengthwise (hotdog-style), then in half. Add a few pieces of date into the imprint. 
For the PBJ: Add about 1t of jam into the imprint.


Freeze the plate for about 10 minutes.


Add the cacao powder to your melted oil.


Working quickly and one at a time, dip the egg into the chocolate mixture. Coat. Repeat with remaining eggs. Freeze for 10 minutes. Repeat the dunking process so they become nice and coated. Freeze again. Then, eat!