Vegan Peanut Butter & Chocolate Eggs

• Vegan
• Gluten free

• Produce

  • 4 Dates
  • 1 1/2 cups Peanuts, roasted unsalted

• Condiments

  • 2 tbsp Maple syrup
  • 1/2 cup Peanut butter

• Baking & Spices

  • 1 cup Chocolate chips, vegan
  • 1/4 tsp Salt

Found on blog.fablunch.com

Ingredients

• 1½ cups roasted peanuts, unsalted
• ½ cup peanut butter
• 4 dates
• 2-3 tbsp maple syrup
• ¼ tsp salt
• 1 cup vegan chocolate chips

Directions

• Soak dates in hot water for 2-3 minutes. If not using Medjool dates, increasing soaking time to 10-15 minutes.
• Add peanuts to a food processor and process until ground for a minute and a half.
• Next add soaked dates, maple syrup and salt and process again until well combined.
• Add half of the peanut butter to the mixture and mix again. Add the remaining half and process until the mixture starts to resemble a ball of dough.
• Place the peanut butter mixture in the fridge to chill for 15 minutes.
• Line a baking tray with parchment paper. Using an egg-shaped mold or simply your hands, create 10-20 peanut eggs. Its up to you how big or small you want them to be.
• Place the eggs on parchment paper and freeze for 20 minutes.
• Meanwhile, prepare the chocolate coating by melting the chocolate chips over a double boiler.
• After 20 minutes, remove the eggs from the freezer and dip them one by one into chocolate. Shake the excess chocolate if needed. Put the eggs back on the parchment paper and return to the freezer for 15 minutes.