Chocolate Covered Peanut Butter Chocolate Chip Eggs
gluten free and dairy free
For Easter this year, we had to make our own chocolate treats to avoid gluten and dairy. I saw multiple blogs that had made peanut butter chocolate eggs but I've made peanut butter balls before and wasn't interested in the 1 cup peanut butter to 3 cups powdered sugar recipe. I then looked up "chocolate chip peanut butter balls" and found this video on youtube for raw vegan peanut butter balls and that kind of inspired me to create these.
Chocolate Covered Chocolate Chip Peanut Butter Balls (Eggs)
Peanut Butter (I use Natural Jif or Skippy)
Ghiradelli semi-sweet chocolate chips
a little powdered sugar (optional)
There are no exact measurements, you just add dry ingredients until you get the dough the to right consistency for being able to roll into balls.
In a food processor (this is a mini one) grind up your almonds to make almond meal, leaving some small bits intact as in the photo below.
After adding all the almond meal, it wasn't quite thick enough and since I didn't feel like grinding up more almonds (my cheap processor is going to make me go deaf!) I just turned to mixer on low speed and slowly added a little powdered sugar until it formed into a ball, it didn't take very much at all....maybe a 1/4 cup? And you could leave out the powdered sugar and just add more almond meal for a healthy snack.
Once they are all covered, set in the freezer again to harden the chocolate. We just kept ours in the freezer and ate them cold because they were so yummy like that, kind of like eating frozen cookie dough but better, and they were still soft, not too hard from being frozen.
My husband is not big into sweets but he was totally into these and my daughter was obsessed with them as well, so I was pretty excited with how yummy they turned out without having to use anywhere near as much sugar as traditional peanut butter balls.