Look out, Easter Bunny! These raw vegan eggs are delicious and healthy!
There’s something pretty magic about the chocolate/peanut butter combination. One of my favorite Easter treats is the peanut butter egg–creamy peanut butter covered with milk chocolate. Looking at the ingredients list of those babies is enough to make me back off and look for an alternative. I didn’t find anything that looked all that appealing until I saw THIS recipe from The Lunch Box Bunch, a great vegan blog and recipe site. The site has ideas for making cute bunnies, but I wasn’t feeling that creative. So, I made eggs (or something approximating eggs) for a special Easter treat. Yummy, raw peanut butter enhanced with healthy ingredients and covered in a raw chocolate ganache. Stay home, Easter Bunny ’cause I got my treat!
My version of the original recipe uses a thick, very rich chocolate ganache (based on THIS recipe from Gourmande in the Kitchen), but the original uses a lighter chocolate coating that lets the peanut butter be the star. Either way, you’re in for something pretty darn amazing. To make this vegan (but not raw), use regular coconut powder, peanut butter and unsweeted cocoa.
Raw Peanut Butter Chocolate Eggs (makes 6 eggs)
Peanut Butter Filling
- 4 Tbps. raw, organic coconut flour
- 3 Tbsp. creamy, salted raw, organic peanut butter
- 2 Tbsp. organic maple syrup
- 1 tsp. melted organic cocount oil
- 1/4 cup organic maple syrup
- 1/8 cup melted organic coconut oil
- 1/4 cup raw cacao powder
- Pinch of kosher salt
- Combine all the filling ingredients in a medium mixing bowl. Use a fork (or your very clean fingers) to work the ingredients together and make a somewhat sticky, soft dough.
- Put the peanut butter filling in the freezer for about 5 minutes.
- Remove dough from freezer and scoop by generous tablespoon. Shape each tablespoon into an egg and put each egg onto a parchment lined plate. Put eggs into the refrigerator for about 10 minutes.
- While eggs are chillin’ in the fridge, combine all ganache ingredients in a small food processor and blend for about 5 seconds. If ganache is too thick to dip eggs, microwave for about 5 seconds or put the bowl in a larger bowl of very hot water.
- Remove eggs from refrigerator and add eggs, one at a time, to the ganache. I used a fork to toss each egg to coat and then return the egg to the parchment lined plate.
- Put eggs back in the refrigerator for about 10 minutes. Serve!
- Store eggs in an airtight container in the refrigerator for up to 3 days.