Once a month we’re featuring a family-friendly recipe from the Hatfields for our Kids Can Cook section. Their dairy-free teen cooking star is Katherine and this week she and her “mama”, Sarah, are recreating classic chocolate peanut butter eggs.
Reese’s Peanut Butter Cups are Scott’s favorite candy. This Easter, Katherine and I decided it was time to make dairy-free peanut butter eggs that everyone can enjoy. We had Scott taste test the filling to make sure it was a match, but we decided to go with dairy-free semi-sweet chocolate for the coating instead of the traditional milk chocolate for a richer chocolate flavor. Feel free to use whatever dairy-free chocolate you want for the exterior, and whatever nut or seed butter meets your needs for the filling. They’ll be tasty with any flavor combination.
The filling mixes up to a playdough consistency that is fun for little hands to shape into balls or eggs or to roll flat and cut out with cookie cutters. We rolled the dough out and cut it with half of a plastic Easter egg, which worked well. Unlike the effortless chocolate-making videos people share on Facebook, dipping the eggs in chocolates can be a messy business, but it’s fun! The eggs may not come out with perfectly smooth surfaces, but they will taste delicious!
Making these peanut butter eggs is a fun project for kids to do over Easter break. Or, if the Easter Bunny wants them to be a surprise, an adult or teen can make them during the week and wrap them in foil candy wrappers for Easter basket treats.
Special Diet Notes: Chocolate Peanut Butter Eggs
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, optionally peanut-free, optionally soy-free, vegan, vegetarian, and optionally top food allergy-friendly.
- 1½ cups creamy peanut butter or sunflower seed butter (for nut free)
- ¼ cup dairy-free buttery spread or margarine, melted
- 3 cups powdered sugar, plus additional for dusting
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 cups dairy-free semi-sweet chocolate chips
- 1 tablespoon sustainable palm shortening
- Combine the peanut butter, buttery spread, powdered sugar, vanilla, and salt in a large mixing bowl.
- Mix with a hand mixer until fully combined. The mixture will be crumbly.
- Dust a cutting board with powdered sugar.
- Place the peanut butter dough on the cutting board, and form it into a ball.
- Roll out the dough to ½-inch thickness, powdering the rolling pin with powdered sugar if necessary.
- Cut egg shapes out of the dough with an egg-shaped cookie cutter, half of a plastic Easter egg, or freehand with a knife.
- Roll out the dough scraps and continue cutting eggs until the dough is used up.
- Place the eggs on a waxed paper-lined cookie sheet and freeze for one hour.
- Melt the chocolate chips and shortening together over low heat in a saucepan or in 30-second intervals in the microwave.
- Dip the eggs into the chocolate, scraping off any excess.
- If desired, let some of the excess chocolate drip off while the eggs rest on a cooling rack.
- Be careful not to let the chocolate begin to harden or the eggs will stick to the cooling rack.
- Place them back on the waxed paper-lined cookie sheet.
- Use any leftover melted chocolate to cover bare spots on the eggs and/or to drizzle on the tops of the eggs.
- Refrigerate until the chocolate is set.
- Store in the refrigerator until ready to serve.