Vegan Chocolate Peanut Butter Easter Eggs and News
With Easter quickly approaching, it's time to think about making some yummy treats to share with loved ones. Growing up I loved the good old fashioned chocolate Easter egg hunt and dying easter eggs. One of my favourite items that appeared in my Easter basket was a big chocolate covered peanut butter egg. It sure wasn't the healthy kind, but now I've created a healthy version to share with you!
These eggs are super easy to whip up and you have the choice of dipping them into melted dark chocolate that you buy, or raw chocolate that you make yourself. The yield will depend on the size you choose to make them. I got about 17 out of the batch.
I decided to dress them up properly with some texture and colour! I made a coconut cashew frosting that I coloured with beet powder, turmeric, and spirulina. I used squirt bottles to make the patterns. The frosting hardens in the fridge.
Vegan Chocolate Peanut Butter Eggs
I have 2 different versions here, so take your pick. They're both great, the first one is sweetened only with liquid sweetener while the second version uses coconut sugar.
Peanut Butter Filling #1
1/2 cup natural peanut butter*
1/3 cup blanched almond flour
1 tablespoon coconut flour
2 tablespoons coconut nectar or maple syrup, or to taste
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1 1/2 tablespoons melted coconut oil
Whisk all ingredients together in a bowl until smooth. Transfer to the fridge for at least 30 minutes to stiffen up a bit. Roll into 10-12 balls and then form into egg shapes. Place into the freezer while melting the chocolate. Melt 1 1/2 -2 cups of dark chocolate of your choice and 2 teaspoons of melted coconut oil in a bowl over a pot of hot water. Dip each peanut butter egg into the melted chocolate and then place on a parchment paper lined tray. Set in the fridge before decorating with the topping.
Peanut Butter Filling #2
1 cup natural peanut butter*
3/4 cup blanched almond flour
3/4 cup coconut sugar
1/2 tablespoon pure vanilla extract
1 tablespoon maple syrup
1 1/2 -2 cups chopped dark chocolate of your choice
Grind the coconut sugar to powder in a coffe grinder (do this in 2 batches). Add all ingredients except chocolate to a food processor and grind briefly to bring all ingredients together. Roll the dough into balls and then shape into easter egg shapes. Set on a plate and chill in the fridge to firm up for at least 30 minutes.
Melt the chocolate in a bowl over a pot of hot water that is on very low heat on the stove. When melted, dip each egg into the chocolate using a fork and set on a parchment paper lined tray. Chill in the fridge for at least 15 minutes to set.
*Make sure it contains NO salt, otherwise omit the salt from the recipe.
2 tablespoons melted coconut butter
2 tablespoons cashew butter
2 tablespoons powdered xylitol
Sift the xylitol into a bowl to ensure there are no lumps (which happens with powdered xylitol). Add the other 2 ingredients and whisk everything together. Keeping the frosting warm will ensure that it stays fluid. Use a piping bag or a ziplock bag with the tip cut off to drizzle over the chocolate. Set in the fridge to harden.
And onto something rather exciting for me. Yesterday was my first live tv appearance promoting my new book, Sweetly Raw Desserts. I was in CTV Vancouver making a banana ice cream sundae. You can watch the video clip here. I had an absolute blast and am very grateful to have had 2 of my best friends with me for support. Everyone at the studio was lovely and it was such a great experience.
If you live in the Vancouver area, I will be at Book Warehouse on Main Street on Sunday April 12th doing a book signing and recipe demo. It's FREE, come check it out.
And more exciting news. Veg Expo is coming up on May 31 in Vancouver! I'm happy to be a part of the veg blog squad for the event! It's BC largest vegan and vegetarian event. All the information you need is on the website HERE.