Peanut Butter Eggs
from Minimalist Baker

Name: Peanut Butter Eggs
Prep time: 35M
Cook time: 3M
Total time: 38M
Ingredients: 2 pitted dates (medjool or deglet nour); ½ cup raw almonds; 1 cup roasted salted peanuts; ½ cup roasted, salted natural peanut butter (creamy is best, but crunchy is fine, too); 1 cup (about 8 ounces) semisweet or dark chocolate (non-dairy for vegan)

You need 5 Ingredients

1 cup (about 8 ounces) semisweet or dark chocolate (non-dairy for vegan)

½ cup roasted, salted natural peanut butter (creamy is best, but crunchy is fine, too)

1 cup roasted salted peanuts

½ cup raw almonds

2 pitted dates (medjool or deglet nour)

Showing 3 out of 7 Steps

Scoop out large rounds of dough - heaping 1 Tbsp - and form into an "egg" shape. Place on a parchment lined cookie sheet and pop in the freezer to harden for about 20 minutes.
Next add peanut butter in 1 Tbsp at a time (8 Tbsp) 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 easier to shape.
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 – a few small chunks are OK.

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Minimalist Baker