These Chocolate Covered Peanut Butter Eggs are the perfect, secretly healthy Easter treat | Gluten free, grain free, and vegan
There are two types of people in the world:
- those who throw caution to the wind and happily eat globs of cookie dough
- those who are way too concerned about the possibility of getting salmonella to ever dream of eating raw cookie dough
I feel like I may have said this before in a past post, but I’ll say it again because it’s so true. Which camp are you in?
Personally, I’ve always belonged in the pro cookie dough camp. I used to bake cookies just so that I can snag a few bits of cookie dough before baking, and then not even tough the final products. Mike on the other hand is very much against the idea of eating raw eggs which I suppose is the more sensible approach (and also boring).
Fortunately for Mike I stumbled across this recipe a long time ago from Ambitious Kitchen for these vegan chocolate chip peanut butter blondies. No eggs meant that Mike could join in on the prebake cookie eating binge. Eventually we ditched the baking altogether along with the baking powder/soda, reduced the amount of sweetener added and would just eat the dough raw.
It ended up making for a really satisfying way to curb a sweet tooth. Not to mention, the base of the dough is made with canned chickpeas making it both high in fiber and protein. Post work out snack anyone? Yes, please!
So when it came time to think of Easter recipes to share, these chocolate covered peanut butter eggs seemed like a no brainer. They’re vegan, free of refined sugar, and pretty easy to make. All you need is a little blending, refrigerating, melting and you’re good to go. In case you need any more convincing I made this post explaining why you should be eating more dark chocolate a few weeks back. I think I just convinced myself that this is a health food.
Easter or not I have a feeling Mike’s going to be requesting these a lot now.
These Chocolate Covered Peanut Butter Eggs are the perfect, secretly healthy Easter treat | Gluten free, grain free, and vegan | 45 minutes to make + 30 minutes to set
- 1 can chickpeas drained 15 oz
- 1/2 cup peanut butter 125 grams
- 2-3 tablespoons maple syrup or agave*
- 2 teaspoons vanilla extract
- 1 1/2 cup melted dark chocolate 9 oz,
Add the drained chickpeas, peanut butter, maple syrup, and vanilla extract to a blender and blend until smooth. You will need to stop the blender periodically to scrape the sides down every so often. Transfer the cookie dough to a medium sized dough, cover, and place in the fridge for 30 minutes so that the dough becomes firm and easy to handle.
After at least 30 minutes take the dough out of the fridge. Pinch off the dough 1-2 tablespoons at a time and form into egg shapes. Lay out the egg shaped peanut butter dough on a plate and place back in the fridge while you melt and cool the chocolate in the next step.
While the dough is firming up again in the fridge, begin melting your chocolate. Bring a small pot of water to a simmer on the stove top. While the water is heating up, break your chocolate up and place in a heat proof bowl. Once the water in the pot reaches a simmer, place the heat proof bowl over the water. Stir the chocolate occasionally to help it melt evenly. Once it's completely melted remove it from the heat and set it aside until it's cool enough to handle.
Lay out a sheet a wax paper to place the chocolate covered peanut butter eggs on after they've been dipped in chocolate. Once you're ready to start dipping, place a peanut butter egg on a fork and dunk in the bowl of melted chocolate. Pull the egg out of the chocolate and let the excess chocolate drip back in the bowl for a few seconds before placing the egg on the wax paper to set. Continue dipping until all the eggs are covered. Drizzle any excess chocolate over the eggs and allow them to set for at least 30 minutes.
*Make sure to use maple syrup if you want this to be low FODMAP. Chickpeas are considered low FODMAP if you eat under 1/4 cup, so provided you share these you should be alright.
These are best kept in the fridge and should keep for up to a week