Seriously, WHAT is Easter without a basket of treats? Yes, it’s true that the meaning of Easter has absolutely nothing to do with candy. 100%. But for our family, it was holiday more about being together and, well, eating. Like all holidays in my family. Sure, we had egg hunts. They were never the highlight. That place of reverence was held for the homemade chocolates and sweets my mom painstakingly crafted for us.
By a long shot, everyone’s favorite candy was always peanut butter eggs dipped in dark chocolate. We would practically fight over them. My mom’s original recipe used peanut butter, vanilla, cream cheese – and a pound of powdered sugar. No joke. Over the years, though, I didn’t want that pound of sugar. My teeth used to literally ache after eating a few of her peanut butter eggs. There had to be another way.
And now, here it is. This recipe includes only a few, simple, wholesome ingredients: pitted dates, natural peanut butter, vanilla extract, coconut flour and of course, dark chocolate. You will feel the joy of spring with this one, folks. It’s lighter and doesn’t make your teeth hurt from sugar overload.
This recipe is gluten free as written and highly adaptable for nut allergies – if you can’t do peanuts, sub in almond butter, cashew butter, sunflower seed butter or soy butter. Any of them will work fine. It may taste slightly different, but it will still be super yummy!
For little ones to help out, an adult can make the filling and handle the part with a food processor/blender blade. After that, children can assist with rolling the candies to egg shapes and dipping them into chocolate. Delicious, messy fun!