Thursday, March 28, 2013
Chocolate Peanut Butter Easter Super-Eggs.
You know I'm not one for measuring, the kitchen is where I play, so play with the amounts in this one. And play with the ingredients. You have the wet, peanut butter (or seed butter of choice), just add some dry.
About 1/2 cup peanut butter
1/2 cup almond meal (or throw almonds in the food processor)
2 tbsp coconut flour
3-4 tbsp hemp hearts
3-4 tbsp sprouted chia seed powder
2 tbsp cocoa powder
1 tsp of maple syrup, agave or other sweetener if you like. I found this not necessary since the chocolate coating was already sweetened.
Melted dark, fair trade chocolate for coating and a pinch of himalayan salt if you like a tiny topping.
Blend the dry ingredients together and add the peanut butter. Mix until a firm consistency. Roll into balls and let chill in the fridge for 30-60 minutes.
Melt your chocolate in a double boiler and dip the balls.
I'm not exactly a chocolatier so dipping was messy (and fun). I took a spoonful of the melted chocolate and put the peanut ball on the spoon, rolled it around until coated then set it back on the parchment paper, taking up another spoon of chocolate for the next ball. It kept the balls from getting lost in the pan and wasting chocolate or warming the peanut butter too much.
Set them back on a baking sheet, sprinkle a bit of salt if you like, and into the fridge until set. Transfer to a container with a lid and store in the fridge.
Extra melted chocolate? Toss in any nuts you have on hand, candied ginger or fruit, or dip bananas and roll them in crushed nuts for a chocolatey tropical treat.
enJOY and Happy Easter!