Have a healthy Easter treat with these homemade chocolate peanut butter eggs! They’re naturally sweetened, vegan and gluten-free.
So… I recently discovered that you can make chocolate from cocoa/cacao powder and coconut oil and now I want to cover everything in coconut oil chocolate and eat it every day. Given how healthy virgin coconut oil is, I think that it’s an 100% acceptable idea.
I know I’m late to the party. I’ve seen others post about using coconut oil to make chocolate for a while now but I wasn’t so sure about it. Would it really taste good? Was it truly as easy as everyone made it seem? I finally decided to experiment for myself and guess what? It’s SUPER simple and it tastes pretty darn good — even when sweetened with only a tad bit of stevia and maple syrup. I’m sold!
Once I figured out that coconut oil chocolate is legit, I naturally decided to combine it with a little peanut butter. I mean, why wouldn’t you? Chocolate + peanut butter = the best combo ever! And since Easter is right around the corner, I couldn’t resist making eggs!
I kept things on the lighter side by combining Almond Breeze almond milk, peanut flour, salt and dates for the peanut butter center. I wasn’t sure how it would turn out but I ended up loving the consistency. The dates were a great addition!
I made two batches and had several folks try these eggs just to be sure they were really good and not just good to me. I’m sure some other bloggers can relate to this — sometimes you need additional taste testers.
I used only stevia to sweeten the chocolate in the first batch and while they were sweet enough for me, Isaac thought they were too bitter. For the next batch I added some maple syrup and it did the trick! We both loved this version. Although, if you’re like me and enjoy super dark chocolate, you could make these without the maple syrup and be quite happy.
With only a tad bit of sugar from natural sources, as well as a little protein from the peanut flour, these eggs are a much healthier treat for filling up those Easter baskets. I hope you love them!
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Have a healthy Easter treat with these homemade chocolate peanut butter eggs! They’re naturally sweetened, vegan and gluten-free.
Ingredients
- ½ cup peanut flour (I use Protein Plus) + ¼ cup almond milk (OR 1/4 cup drippy peanut butter)
- ¼ teaspoon sea salt
- 3 pitted medjool dates, roughly chopped
- 2 ½ Tablespoons cocoa powder
- 2 ½ Tablespoons virgin coconut oil, melted so it’s liquid
- 8 drops of liquid stevia
- 1 ½ teaspoons maple syrup
Instructions
- Place almond milk, peanut flour, salt and dates into your food processor and process until a ball of dough forms (about 1 minute or so).
- Remove ball of dough, break off pieces (about 1-2 Tablespoons in size) and form into an egg shape. Place on a piece of parchment paper on a plate and freeze for about an hour.
- Once your peanut butter eggs are frozen, combine cocoa powder, melted coconut oil, stevia and maple syrup to make the chocolate for dipping. Remove frozen peanut butter eggs from freezer, dip each (one by one) into the chocolate to cover. Place each back on the parchment paper and return to the freezer to harden.
- They’ll be ready to enjoy within a few minutes of freezing. Store any leftovers in the freezer and remove a few minutes before eating. They freeze pretty solid but will thaw out quickly and be ready to eat within 1-2 minutes.
Notes
**If you’re not inclined to make your own coconut oil chocolate you can always dip and coat the eggs with melted chocolate chips. Just melt your chocolate chips (about 1/3 cup) with 1 teaspoon coconut oil and follow the instructions above for dipping.
Nutrition
- Serving Size: 1 egg
- Calories: 95
- Sugar: 3g
- Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
Have a bite… only be sure to wait for them to thaw a tiny bit. Don’t get impatient like me and try to eat them while they’re still completely frozen — I don’t want any broken teeth. 😉
What’s your favorite Easter candy? Mine is a tie between peanut butter eggs and these Mini Eggs.
And you even have a robin egg blue manicure 😉
Haha, yes! So festive. 🙂
These look amazing! The only thing I would change is the almond breeze almond milk due to the carageenan. Trader Joe’s refrigerated almond milk doesn’t contain any though luckily. Otherwise can’t wait to make these!
Making these asap!! I’ve got a bunch of peanut flour I never know what to do with. Like you, i recently discovered homemade chocolate with coconut oil. http://www.coffeewithkate.com/2014/02/27/homemade-chocolate-4-ingredientsdairy-free/.
So easy and seems much better for you than store-bought, although I am curious about the Enjoy Life chocolate chips. Have to try soon!
I used Stevia but am planning on using maple syrup next time as sweetener!
★★★
Your homemade chocolate looks lovely!
I love Enjoy Life Chocolate Chips and they would work well for this recipe too — just melt them and dip the pb eggs in.
These look great! I love PB eggs and this is so much healthier than a regular reese’s PB egg.
Definitely. A regular chocolate pb egg has 170 calories and 16 grams of sugar!!
Oh no no no! The combo of chocolate and peanut butter is better than…. Dare I say it, SEX! LOL!
★★★★★
haha! It is PRETTY good. 😉
1. this post completes my life.
2. you were def not that late to the party – you posting about using coconut oil to make chocolate was the 1st time I’ve heard of it (oh the possibilities)!
thanks for sharing! <3
Thanks for making me feel better and glad that you now know about coconut oil chocolate too. 🙂
can you send us some, haha look amazing! nothing beats chocolate and PB 🙂
oh man, if I had any left over I would totally send you girls some!
yay you posted this recipe! You’ve had me thinking about it since we talked! Just in time for me to go down to Charleston for Easter and actually contribute something healthy (or at least healthier than all the jellybeans!)
Yes, these would be perfect!
these look amazing! i had no idea you could make chocolate with coconut oil. since its so healthy, you can eat it all the time, right?
My thoughts exactly. 🙂
These look delicious! Do you think you could use powdered peanut butter, such as PB2, rather than peanut flour?
Yes, definitely. Peanut flour and powdered peanut butter are the same thing. I think PB2 might have some salt added so you can probably leave that out of the recipe.
Great idea! Need to try this out 🙂
YUM! Love it. I recently made some “caramels” (not yet posted) with coconut oil. Really starting to believe coconut can be added to anything this includes my face as moisturizer 😉
OMG…I just made these. I’m trying to limit myself to one tonight but I can’t stop thinking about them. haha, great recipe!
I know how you feel!! Thanks so much for trying the recipe.
I can’t find peanut flour anywhere (sprouts, central market, Trader Joe’s)! I have peanut powder. Can I use that? Would it be the same amount, 1/2 cup of peanut powder?
Yes! Peanut powder will definitely work. And yes, use the same amount. Sorry for the confusion.
I’m new to your blog. Glad I found you.