How many times have you promised yourself that this was the last chocolate egg you were going to eat, only to find yourself surrounded by little tin foil wrappers twenty minutes later?
Easter is an incredibly frustrating holiday for those trying to stick to a summer slim-down diet with all the jellybeans, Peeps and other candy treats filling the grocery store shelves.
This vegan chocolate peanut butter egg recipe makes a decadent desert that will satisfy your sweet tooth without the post-Easter breakout, weight gain and stomach ache. One bite and you’ll be convinced Jesus wasn’t the only thing that came down from heaven.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: about 15 eggs
⅓ cup coconut oil
⅓ cup cocoa powder
3 tablespoons maple syrup
¼ teaspoon vanilla extract
⅔ cup peanut butter
Optional add-ins: shredded coconut, dried fruit, chopped nuts, oats
1. In a warm bowl, add coconut oil, cocoa, maple syrup and vanilla extract. Whip mixture until it has a paste-like texture.
2. In a separate bowl, mix together peanut butter and add-ins of choice (I added ⅓ cup coconut).
Note: Adding blended oats or flour gives the peanut butter a firmer consistency, which helps with holding its shape.
3. Flour your hands and roll peanut butter mixture into egg-shaped balls that are approximately two inches long. Place eggs on a baking sheet lined with tin foil.
4. Freeze peanut butter eggs for five minutes or until hardened. In the meantime, melt chocolate mixture in the microwave (around 15-30 seconds).
5. Dip the eggs into the chocolate mixture until fully coated. Place peanut butter eggs back on baking sheet.
6. Freeze eggs for 10 more minutes until hard to the touch.
Can’t get enough peanut butter and chocolate?