Dazzle your tastebuds with our homemade Peanut Butter Chocolate Crème Easter eggs, and Silky Chocolate Crème Truffles! 🐰🥚 These are so deliciously indulgent that both children and adults will be fighting over them. Definitely one to get your kids involved with making, too, if you can bear to share 😉 Also easily made (mostly) keto friendly if you use erythritol instead of sugar, like we did! The only naughty bit is your gooey little chocolate crème centre but its only a small amount…. you know it’s worth it 😈
1 x jar The Vegan Dairy Dutch Chocolate Crème
1 cup peanut butter
1/2 cup coconut flour
1/4 – 1/3 cup powdered coconut sugar or sugar-alternative (we used erythritol)
100g cacao butter OR coconut oil
50g raw cacao powder
30g powdered coconut sugar or sugar-alternative (we used erythritol)
Decorations of choice (we used sprinkles, flowers, and melted white vegan choc)
**NOTE: Use cacao butter if you want the chocolate on the outside to set hard and not soften / melt at room temperature. If you can’t find cacao butter, just make sure you serve these from the fridge so that the coconut-oil-based-chocolate doesn’t melt
First make your peanut butter ‘dough’ by mixing the peanut butter, coconut flour, and 1/4 – 1/3 cup sweetener (to your taste) together until you form a slightly sticky dough. If it is too wet to handle add a little extra coconut flour. If too dry, a little extra peanut butter. You want it to be firm enough to hold a shape, but not too dry that eating it is unpleasant 🙂
Take approximately tablespoon amounts of the peanut butter dough and shape into a flat circle-ish. Pop a little dollop of chocolate creme in the middle and carefully folds the edges around the chocolate creme, rolling in the palms of your hands into a ball shape AFTER you have sealed the chocolate crème inside. Put onto a plate and repeat until all your dough is used up. With your remaining Chocolate Crème, place teaspoon dollops onto the plate to harden for ‘truffles’. Put the plate in the freezer for 20-30 minutes for everything to firm up enough to handle.
Meanwhile, melt your cacao butter or coconut oil either in a bowl sitting over a pot of simmering water on the stove or in the microwave. Mix in the cacao powder and powdered sweetener and combine well (can use a hand blender or whisk for smoother results).
Remove your eggs and truffles from the freezer. First shape the choc crème truffles quickly into ball-ish shapes in your palms. You will have to work quickly here as it melts fast! Put these back in the freezer while you shape the peanut butter balls into egg shapes. Once everything is shaped, dip your eggs into the chocolate one side then the other. Alternatively put a toothpick through the whole egg and dip this way. Repeat for 2-3 layers of chocolate. Grab your choc creme truffles from the freezer and do the same (toothpick works better here to reduce handling). Once all dipped, decorate as you wish and pop back in the fridge to set properly.
And then…. make sure you set a couple aside for you because once you serve these out they will be GONE! 🙈