Everybody needs a little time away.
I heard her say. From each oootherrrr.
Even bloggers need a holiday.
Far away, from the blogs that they loooooove.
Ok, so I may have changed those lyrics a smidge to suit my needs, but Peter Cetera and his power ballad of 1982 articulate my feelings so well. While it is not hard for me to say I’m sorry, I do want you to stay.
After all that we’ve been through, I will make it up to you.
I promise to.
I will also stop type-singing 80’s love song lyrics to you. Unless you’re enjoying this as much as I am, in which case I could do this all day! But instead, let me start making amends for my 5 month hiatus. Starting with THESE.
You can keep your jelly beans and Cadbury Eggs… for me there is only one Easter candy that matters: The Reese’s Peanut Butter Egg. For many, many years I got great joy from opening that yellow, spring-edition wrapper and devouring that flat-ish, egg-shaped, chocolate-coated peanut butter confection.
When I decided to cut dairy (and all animal products) and a great deal of refined sugar from my diet, I had to learn how to create my favorite candies and desserts at home with better, kinder ingredients. Peanut butter cups, and eventually their “egg” shaped counterparts were one of my first experiments.
It’s surprisingly easy, my friends. And oh so indulgently indistinguishable from the original (try saying that 5 times fast). I realize I’m making a huge claim here, but I swear you will not miss those old coyingly sweet peanut butter eggs. In fact, you might just prefer these Healthier Peanut Butter Chocolate Eggs over the originals.
Have you ever really thought about Reese’s Peanut Butter Cups (or Peanut Butter Eggs, for that matter)? Like really dissected what it is that actually makes them so delicious? When I first set out to make my own, years ago, my brain simply thought: peanut butter covered in chocolate. Um no. Oh, no no no no no no, brain. It is much more than that. The decadent peanut buttery filling is not just peanut butter, but a sweet, slighty salty, (somehow) delightfully grainy, peanut butter dough.
Unlike other peanut butter egg recipes out there that use a bunch of confectioner’s sugar, these Reese’s knock-offs rely on oat flour for texture. I have also tried buckwheat four (just raw buckwheat groats ground into flour in my blender), coconut flour, and almond flour, and they are all fabulous. I just prefer the flavor and texture of oat flour above all the others. Sweetness comes from maple syrup, though agave and coconut nectar are likely good substitutes.
These eggs come together so easily, just stir everything together in a large bowl, shape into eggs, let them chill in the fridge, and then dip in melted chocolate. Then
savor inhale devour enjoy!
It feels great to be back and sharing recipes with you all again! I hope you’ll stick around to see what else I’ve got up my sleeve. Because after all that’s been said and done, apparently this blog is just a part of me I can’t let go. (I promise I’m really done now)
Healthier Peanut Butter Chocolate Eggs
- makes 6 large or 12 small eggs
- prep time: 20 minutes
- chill time: 30 minutes
- 1/2 cup natural peanut butter (ingredients should be just peanuts)
- 1/4 cup pure maple syrup
- 1 tbsp powdered erythritol, like Swerve, or powdered sugar (optional, can be omitted)
- 1/2 tsp vanilla extract, optional
- 1/4 tsp salt, or to taste
- 3/4 cup oat flour (I blend rolled oats into flour in my Vitamix)*
- 3.5 ounces dark chocolate bar (I like to use about 1 1/2 Alter Eco bars)
Combine the first 5 ingredients and mix until well combined, then add in the oat flour 1/4 cup at a time, mixing until you get a thick dough. Scoop out heaping tablespoons of dough, roll into a ball and then flatten with your hands, shaping the dough into an egg shape. Place shaped dough on a cookie sheet or cutting board lined with parchment paper. Place in the freezer and let chill for 30 minutes.
Melt your chocolate bar using the double broiler method. I place a small pot inside a medium pot filled with a few inches of water, turn burner to medium heat and melt the bar inside the small pot, stirring occasionally. Pour chocolate into a glass bowl.
Dip the chilled peanut butter eggs into the chocolate, turning over to coat all sides. Place back on the parchment paper and chill again until firm, about 15 minutes. Store in an airtight containter inside the fridge or freezer.
* I’ve had success subbing coconut flour, almond flour, and raw buckwheat flour. You will likely need less coconut flour, I didn’t make a note of the amount, so I suggest stirring in 1/4 cup then adding a tablespoon at a time until you get a thick dough.