There is no better feeling than making a whole bunch of homemade treats for Easter, knowing you can eat and share them with friends and family without overloading on sugar or nasty chemicals.
These Peanut Butter + Date Chocolates are dangerously good and they're completely vegan, gluten-free and refined sugar-free. They're so delicious that I’d recommend making them only a day or two before Easter… unless you’re totally fine with having to whip up a second batch (guilty 🙋). I made the mistake of making them a week early and, well, let's just say there won’t be many left for next Sunday.
I couldn’t for the life of me find a silicone Easter egg mould this year, so I went with a half-sphere one. Use whatever mould you like! If you want to get real fancy, press two halves together and you’ve got yourself a healthy take on a Lindt ball.
You’ll need:
200g organic Medjool dates (pitted)
2/3 cup water
1/2 cup peanut butter (I used Ridiculously Delicious - Super Smooth—so yummy!)
3/4 cup almond meal
1/2 tsp salt
115g organic dark chocolate, melted
Crushed peanuts, dried edible flowers or salt flakes to sprinkle on top (optional)
How to make them:
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Blend the dates and water together until smooth and sticky.
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Scoop into a bowl and stir in the peanut butter.
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Add almond flour and salt, and mix until you’ve got a thick dough.
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Press into your silicone moulds. Don’t panic if it seems a little too sticky - once they’re frozen, you’ll be able to get them out of the mould, no worries.
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Pop them in the freezer for at least 4 hours or until hard enough to remove from the mould.
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Once they’re nice and firm, remove them from the moulds.
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Dip each one in melted dark chocolate and place on a lined tray.
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Sprinkle with your chosen toppings.
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Refrigerate until the chocolate is set.
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Tuck in! Happy Easter! 🐰💛
