Does anyone need another peanut butter and chocolate candy recipe? Nope. They’re everywhere and multiplying like rabbits. Not a complaint.
If you’re looking for a Reese’s style egg, this is not it. Powdered peanut butter and almond meal combine with creamy peanut butter to make a barely sweet, but intensely flavored center. Coating the eggs with dark chocolate goes a long way in satisfying this sweet tooth.
Powdered peanut butter is new to me. I spotted it while shopping and thought it looked fun. Interesting added to hot cocoa. Speaking of nuts, here’s an epic collection of peanut recipes from George Washington Carver. Great stuff.
Gluten free, vegan, and extremely peanut-buttery.
- 1/4 cup creamy peanut butter
- 1/4 cup powdered peanut butter
- 1/4 cup almond meal
- 1/2 teaspoon vanilla bean paste
- 1/2 cup chopped dark chocolate or chips
- 1/2 teaspoon coconut oil
In a small bowl, combine peanut butter, powdered peanut butter, almond meal, and vanilla bean paste. Stir to blend thoroughly. Refrigerate for 10 - 15 minutes before shaping into balls.
Line a dinner plate with parchment paper. Divide peanut butter mixture into 10 pieces. Roll into balls, then flatten slightly and roll more to shape into eggs. Place eggs on parchment and chill in the fridge or freezer while you prep the chocolate.
Melt chocolate and coconut oil. Dip eggs into chocolate using a fork to turn and retrieve when fully coated. Place eggs on parchment paper and let sit until dry.
If you have leftover melted chocolate, add a tablespoon or two of powdered peanut butter and enjoy! Plain or added to homemade ice cream, it really hits the spot.