Peanut Butter Chocolate Eggs

Sugar-free, gluten-free, vegan dessert

Anyone else love peanut butter filled Reese's eggs! They are one of my guilty pleasures that come around during this time of year. To switch things up, I decided to make a version of my own. And trust me, these are addicting, especially when you add the little bit of sea salt on top.

The peanut butter filling is made with a few simple ingredients that are blended together in the food processor and end up with a caramel like texture from the dates. Then they're double dip in chocolate, yes that means twice the amount of chocolate, and topped with flaked sea salt. I keep mine straight from the fridge, so they have a good crunch and you can savor them a little longer.

Now for the recipe!

Peanut Butter Chocolate Eggs

20 servings

Ingredients:

1 cup dates

1/3 cup peanut butter (natural, 100% peanut)

1/2 cup peanut butter powder

2 tablespoons water

Pinch salt

Dash vanilla

3 bars of favorite dark chocolate (I use 80%)

1 tsp coconut oil

course sea salt (optional but highly recommended)

Directions:

1. Combine dates, peanut butter, peanut butter powder, water, salt, and vanilla in a food processor on a low speed until a smooth, sticky, caramel-like dough forms.

2. Melt chocolate in a glass dish. Shape the dough into eggs, about 1 tablespoon each. Dip "eggs" into chocolate and fully coat. Place on a silicon mat and refrigerate until chocolate has firmed.

3. Dip eggs a second time and top with sea salt before they harden. Refrigerate for 30 minutes and then enjoy or store in an airtight container for up to a week in the fridge or up to a month in the freezer.