Mr. M and I just had a conversation about Easter egg hunts. Neither of us can remember participating in Easter egg hunts as children. I think we were deprived! But, you don’t have to be 🙂
Just in time for the Easter bunny…
I used to love peanut butter eggs. The super sweet peanut butter. The melty chocolate. Big or small, I liked them all. But whole food vegans don’t eat that stuff, right? Wrong!
I made my own peanut butter eggs. And, I donated them to a bake sale at work to support a group of my co-workers who are participating in the Susan G Komen Walk for the Cure this summer. Their team name is We Pink We Can. Too cute! Anyway, my PNB Eggs were a hit – at least with the three people who reported eating them 😉
Peanut Butter Filling
1/2 c peanut butter
2 TBSP maple syrup
1 tsp psyllium powder
Combine peanut butter, maple syrup and psyllium in a small bowl. Add dash salt if your PNB doesn’t contain salt (this will help bring out the sweetness of the peanuts and maple syrup). You want the mix to be dry and crumbly. Refrigerate the peanut butter filling for a few hours.
After thoroughly chilled, remove peanut butter filling from fridge and scoop mixture by the tablespoon full. Form into egg shapes and flatten slightly. (Reese’s PNB Eggs are flat-ish.) Place eggs on a parchment lined cookie sheet and freeze for a few hours.
4 squares Baker’s semi-sweet chocolate or about 1/2 c vegan chocolate chips
2 TBSP coconut oil
1 tsp vanilla extract
Combine ingredients in a microwave safe bowl. Heat in microwave 30-45 seconds until chocolate is melted and easily combines with oil to form smooth, liquid chocolate goodness.
Remove peanut butter eggs from freezer and quickly dip into melted chocolate. Return coated eggs to the parchment covered cookie sheet and refreeze for a few hours. Store in the freezer or refrigerator.
Nut-free Option: Replace peanut butter with sunflower seed butter or pumpkin seed butter (or another nut butter if you don’t have an issue with tree nuts)
Sugar-free Option: Replace the maple syrup with liquid stevia to taste or powdered stevia to taste. With either, you may need to add a little liquid to the peanut butter mixture. I added a little water to one batch, and it didn’t affect the taste at all. I think a few drops of non-dairy milk would also work.
Refined Sugar-free Option: Make your own chocolate coating. Equal parts cocoa powder, liquified coconut oil, and liquid sweetener. Combine and warm to create smooth, liquid, chocolatey goodness. Remember, however, coconut oil liquifies at about 74 degrees, so keep your eggs chilled. (Freezing is best.)
Love Coconut? Try replacing the peanut butter with coconut butter!
Love Chocolate? Try replacing the peanut butter with chocolate peanut butter or white chocolate peanut butter. Or, make your own chocolate peanut butter by adding cocoa powder to the mixture. (You probably won’t need the psyllium…)
I’m sharing this recipe with the readers of…
Slightly Indulgent Tuesdays @ Simply Sugar & Gluten Free
Allergy Free Wednesdays @ The Tasty Alternative
Wellness Weekends @ Diet Dessert and Dogs
Allergy Friendly Lunchbox Love @ Allergy-Free Vintage Cookery
Allergy Friendly Fridays @ Cybele Pascal – The Allergy-Friendly Cook