In our family, peanut butter eggs are a familiar taste that reminds us that Easter is coming. Because of the toxic ingredients found within the conventional peanut butter eggs Kevin and I enjoyed as children, it was necessary to recreate these nostalgic flavors in our own version. These peanut butter eggs outshine the junk you can purchase in the store and preparing them may even become your family's new Easter tradition.
INGREDIENTS
PEANUT BUTTER FILLING
2 cups organic peanut butter*
1/4-1/3 cup coconut flour, amount will depend on consistency of nut butter used
3-4 tablespoons maple syrup or monk fruit syrup
Proper peanut butter filling consistency
In a mixing bowl, combine peanut butter and maple syrup. Add the coconut flour a little at a time until it reaches a wet, dough-like consistency. You may need to alter the amount of coconut flour used depending on the oil content in the peanut butter you have. On a parchment-lined cookie sheet, arrange tablespoon-sized balls of peanut butter evenly. With your fingers, form peanut butter ballst into egg shapes. Place the cookie sheet in the freezer for 30-60 minutes. The firmer the eggs get in the freezer, the easier they will be to coat in chocolate.
*Although we typically stay away from peanut butter, holidays are an excellent time to bend the rules. Use a peanut butter in which the only ingredients are peanuts and salt. Even better, find one that is made with Valencia peanuts. Valencia peanuts are oftentimes the cleanest peanuts availible and free of aflatoxin, a mold that is a common contaminate of peanuts. Also, almond butter would be a great swap out if you are a paleo purist or do not handle peanut butter well.
CHOCOLATE
1/2 cup cacao butter or coconut oil
1 cup cacao
6 tablespoons coconut sugar or monk fruit sweetener
a generous pinch of unrefined salt
In a double boiler or small saucepan over low heat, melt the cocoa butter or coconut oil. While your fat is melting, whiz your sweetener in a clean coffee grinder or blender until it reaches a powdered texture. Once melted, stir in cacao, sweetener, and salt. Stir well to ensure there are no lumps and all ingredients are combined. Set the chocolate sauce to the side and allow it to cool slightly- you will want it to be the proper consistency to coat the peanut butter eggs, but not so hot that the peanut butter begins to melt. I allow it to cool until it is luke-warm.
If you desire to simplify and have one less step in this recipe, feel free to melt store-bought chocolate chips or dark chocolate bars to dip the eggs in. We prefer to make our own chocolate to be completely in control of the quality of the ingredients we use as well as ensuring all ingredients are agreeable to our family's digestive tracts. Some better store-bought alternatives are Hu Kitchen, Pure 7, or Thrive Market Organic Paleo chocolate bars.
Using a fork, gently dip the peanut butter eggs in the chocolate one by one until they are thoroughly coated. Lift the egg above the chocolate and allow excess chocolate to drip off. Arrange evenly on a parchment-lined cookie sheet. Be sure to work quickly as the chocolate sauce will harden as it cools. When all peanut butter eggs have been dipped, place the cookie sheet in the refrigerator to allow the chocolate to set up. Store in the refrigerator, if they last that long!
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