Ok. If y’all tell me these don’t look like little miniature Reese’s Peanut Butter Eggs I might cry. I spent wayyyyy too much time on them 🙈. Sad, but true.
Additionally. The filling for this recipe is a little on the Carmel-y tasting side (I got the filling recipe from Rachel Mansfield’s IG account, with a little tweaking). I’m trying to figure out a way to flavor the peanut butter without making them so Carmel-y, but keep the texture! You know what I’m talking about! I don’t know what Reese’s does, but it must be sorcery or something.
Ok, for this you will need
Creamy peanut butter (almond butter works great too!)
Rolled quick cook oats
* I use the coconut cream, coconut oil and cocoa powder to make more of a ganache like coating, but you can just as easily melt some chocolate chips + coconut oil to achieve a similar coating!
8 pitted dates
1/2c creamy peanut butter
1/2c rolled oats
2 tsp honey
Pinch himalaya salt
1/4-1/3c coconut cream (I just used what was on the top of a can of full fat coconut milk I left sitting in the fridge)
3tbsp coconut oil
3tbsp cacao powder
1. Pour hot water over the dates and let them sit there for about 10 minutes or so to soften
2. Drain the dates and add them to the food processor with the PB, rolled oats, honey and salt.
3. Process until desired consistency is reached. Mine usually comes together to form a soft dough like ball
4. Spoon and shape desired filling shape onto a parchment lined baking sheet. Don’t spend eons doing it like me. In the end, when it comes to chocolate covered goodness, nobody really cares 🤣
5. Stick those bad boys in the freezer, asking sheet and all.
For the chocolate coating:
1. Melt coconut oil, cocoa powder and coconut cream together until the texture resembles that of a thick liquid. I usually don’t add sweetener here because the coconut cream is enough for me… I like it rich and a little bitter 😬… #weird. Definitely try to chocolate mixture to see if you like it and if it needs sweetener, go ahead and add sugar/honey/maple syrup etc. until you like it! We’re all different.
2. Once desired consistency and flavor is reached, pull out your eggs from the freezer and spoon, dip or dunk your little PB Carmel eggs in the chocolate and put them back on the parchment paper.
The chocolate should harden right away since they are frozen, and so is the baking pan. It’s kind of cool. I love that affect. You don’t HAVE to freeze the little eggs before you coat, but it’s more fun with more instant gratification if you do🤤
Eat dem ALLLLLLLL
Also. Sadly, my nails will probably never be consistently “on fleek” for my photos. Probably should be, but I have too much going on for that. And I honestly never remember until I am taking that pic and it’s like Eesh! Jenny! Fix those nails. Do it for the photo!… and then I don’t. Well sometimes I do. But you know. Life n stuff.