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Good Day Cafe: Chocolate Peanut Butter Eggs

PORTLAND (WPFO) -- Easter is this weekend, and if you're like many people, you love the combination of chocolate and peanut butter shaped in the form of an Easter egg. Nutritionist Sara Sullivan stopped by the Good Day Cafe to help us lighten up the treat without losing that delicious taste!

Chocolate Peanut Butter Easter Eggs

2 pitted medjool dates
1/2 cup raw almonds
1 cup roasted salted peanuts
1/2 cup roasted, salted creamy organic peanut butter
1 cup (about 8 ounces) dark chocolate chips
1 tbsp. coconut oil

Add dates to a food processor and process until only small bits remain. Next add almonds and peanuts to the food processor and mix until they turn to meal. Next add peanut butter in a few tbsp. at a time until the mixture forms a loose dough. If it seems too wet to handle, add more peanuts. If it seems too dry, add more peanut butter.

Refrigerate for 5 minutes so it's super easy to shape.

Scoop out large rounds of dough (about 1 tbsp.) and form into an "egg" shape. Place on a parchment-lined cookie sheet and pop in the freezer to harden for about 15 minutes.

In the meantime, melt your dark chocolate with the coconut oil in a small saucepan over low heat.

Then work in small batches to coat the "eggs." To dip, drop eggs one at a time into the chocolate, flip once, pick up with a fork and gently tap on the rim of the bowl to remove excess chocolate. Place back on the parchment-lined baking sheet and pop back in the freezer to set.
Repeat until all eggs are dipped.

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