Print
Description
These Homemade Peanut Butter And Chocolate Eggs a simple healthier alternative to your peanuts. They’re Keto, Sugar-Free, Low Carb, Gluten-Free, Dairy-Free.
Ingredients
Scale
- 1½ cups roasted peanuts, unsalted
- ½ cup peanut butter
- 4 dates
- 2–3 tbsp maple syrup
- ¼ tsp salt
- 1 cup vegan chocolate chips
Instructions
- Soak the dates in hot water for 2-3 minutes. If you are not using Medjool data, increase the soak time to 10-15 minutes.
- Place the peanuts in a food processor and mix for a minute and a half.
- Then add the soaked dates, the maple syrup, and the salt and mix again until everything is well mixed.
- Add half of the peanut butter and mix again. Add the remaining half and mix until the mixture looks like a ball of dough.
- Put the peanut butter mixture in the refrigerator to cool for 15 minutes.
- Line a baking tray with parchment paper. Make 10 to 20 peanut eggs using an egg-shape or simply with your hands. It is up to you to decide how big or small you should be.
- Lay the eggs on parchment paper and freeze for 20 minutes.
- Prepare the chocolate layer by melting the chocolate pieces in a double boiler.
- Remove the eggs from the freezer after 20 minutes and immerse them in the chocolate one after the other. Shake off excess chocolate if necessary. Lay the eggs on the parchment paper and put them back in the freezer for 15 minutes.
Notes
- Prep Time: 20 minutes
- Category: Dessert
- Cuisine: American
