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By Crystal Baldwin
These Sugar Free, Gluten & Dairy Free, chocolate peanut butter eggs or cups are so super easy to make, taste so much more fresh and delicious and have no hidden yucky ingredients and you get to control how much, if any sugar you want to add.
For the peanut butter, pick one without added sugar or salt so you can have more control over the ingredients you add to your blend. If peanut butter isn't your favorite, feel free to use any other nut butter like; almond butter, cashew butter or sunflower butter. You can still make these yummy eggs/cups and follow the same directions. Keep in mind some nut butters will be more thick or more dry than peanut butter so you might need to add some oil or more liquid sweetener to keep them from getting to dry once your blend them up.
Homemade peanut butter eggs/cups can be customized to your diet. So, if you are sugar free for instance this is easy to make. Just substitute maple syrup for your favorite sugar-free sweetener. Its best if your sweetener is in a liquid form but if not, no big deal you can make it be liquid. For instance, I love using Lakanto brand monk fruit & erythritol blend as a 1:1 sugar substitute. It doesn't have a bitter after taste and it doesn't spike your blood sugar at all. It actually doesn't get absorbed into the bloodstream. Whenever I need it to be in a liquid form, I just melt a little down with water (kinda like a simple syrup) and use it that way. You can also use liquid stevia or any liquid sweetener you prefer.
You can form your eggs any way you would like. I find using a egg mold like this one tends to make a much thicker egg which is perfect if you like a lot of peanut butter filling and you want them to look more like a traditional easter egg. I prefer my eggs thinner which is why I like to use a large serving spoon and form my peanut butter mixture onto the spoon. You can make it thicker by piling the mixture higher on the spoon or keep a thinner profile right along top of the spoon.
Once you form your eggs you can place them on a cookie tray lined with wax or parchment paper and place them in the freezer for 30 minutes or more to harden. This makes it much easier to dip into the hot chocolate.
To coat your eggs you can create a simple dipping chocolate by melting down some chocolate chips with a little oil to make the chocolate thinner and easier for dipping. I like using any of these brands; Enjoy Life Dairy Free, Lilly's brand Sugar free (some are also dairy free but not all - check the label), or equal exchange chocolate. You can find these on sale locally -stock up when you do.
Either use a double boiler or melt your chocolate in the microwave. If using the microwave be careful not to overheat the chocolate or it will become too thick and unusable. If the chocolate is too hot, it will be too thin and won't coat your peanut butter as thickly.
Heat in 30 second bursts stirring in between. When you still have just a few chocolate chips left, remove from the microwave and stir until they are smooth. Now you chocolate is perfect! You can start dipping your peanut butter eggs.
Use a fork (I like my large serving fork) and drop the egg into the chocolate bowl, then flip it over and lift it up with the spoon. Tilt the egg slightly to allow more chocolate to drain back into the bowl before placing the egg onto the cookie sheet.
Remember your peanut butter egg is cold from the freezer so decorate after you dip each egg before the eggs harden or if you plan on doing a chocolate drizzle wait until after they are frozen again.
Once all eggs are dipped place back in the freezer to harden. You can store in the freezer until you are ready to eat. Remove and let stand to warm slightly.
It's super easy to decorate your eggs and its best to do it as you dip each one. The frozen peanut butter egg will harden quickly so decorate as you dip each egg. You can use anything you would like. Top them with coconut flakes, colored sprinkles, sea salt, rose petals, dried fruit or whatever you can dream up!
If you like a lot of chocolate or would like to add a chocolate drizzle this is easy to do. Once you finish dipping and freezing your egg, take it back out of the freezer and do a double dip of chocolate and then refreeze.
To drizzle chocolate, place some of the melted chocolate in a baggie and cut a little bit off the end of one corner. Use this corner and go back and forth overtop of the dipped and frozen egg and then refreeze to finish.
To use the same recipe and create a peanut butter cup, you will use a paper muffin cup or confection cup to create the form. Pour a little of the melted chocolate into the paper cup and tilt the cup to get the chocolate to come up the sides. You could also use a brush for this.
Place the paper forms on a cookie tray and place in the freezer until frozen. Then take them out and place the peanut butter mixture on top of the chocolate and spread it to all edges. Place back in the freezer and freeze for 30 minutes or more.
Remove from the freezer and pour more melted chocolate on top creating a thicker layer. Be sure the top layer of chocolate covers all edges so your peanut butter doesn't run out. Refreeze the peanut butter cups and then remove the paper.
Store in a airtight container in the freezer until you are ready to eat. Warm slightly at room temperature before eating. Enjoy!
Ingredients
Directions:
For Dipping Chocolate
Decorate
For Peanut Butter Cups
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