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Spunky Holiday: Nona's Chocolate Easter Eggs

My grandmother was known for her food. Before it was cool, she was a foodie. Having lavish parties and making all the food by scratch was something she remembered fondly and would always tell stories about to us grandchildren. One of the things she loved doing, and taught my sisters and I years ago, was making her famous chocolate covered peanut butter eggs. She mixed peanut butter, cream cheese and confectioner’s sugar together, roll them into an oval and dip them in warm milk chocolate. At Easter, she’d make several batches and pass them out by the dozens.

My grandmother died 2 days after Christmas this year and I wanted to honor her memory with a version of her chocolate “peanut butter” eggs my family could enjoy. Kelly’s request for participation in a Spunky Holiday was all the motivation I needed to document the recreation to share with you all!

  • The flavor of these is as close to Reese’s peanut butter eggs as we can make them (they are now Matt’s favorite of all the candy we’ve made).





If this recipe isn’t exactly what you’re looking for head over to Spunky Coconut’s Easter Holiday round-up for other allergy-free blogger recipes and find the perfect thing.

Spunky Holiday: Nona’s Chocolate Easter Eggs

Ingredients

  • 1 C dates, pits removed
  • 1/2 C almond butter
  • 1/2 C sunflower butter
  • 1/3 C coconut oil
  • 2 Tbsp creamed honey or raw honey
  • 2 Tbsp almond flour
  • 1 10 oz package chocolate (We use Enjoy Life Semi-sweet chips)

Instructions

  1. In your food processor, puree the dates into a paste
  2. Add almond butter, sunflower butter, coconut oil, almond flour and honey and pulse until smooth
  3. Add mixture to sauce pan and cook over medium-low heat until it just starts to bubble
  4. Place in fridge for 30 minutes until it is about room temperature (Leave it in too long it will be too hard to work with, if this happens, just set it on the counter for a while until it is loose enough to work with again)
  5. Form into egg shapes using two spoons (the French term is quenelles)
  6. Chill in fridge until very stiff (we left ours overnight)
  7. Melt chocolate in double boiler
  8. Coat each egg in chocolate and set on wax paper
http://realeverything.com/spunky-holiday-nonas-chocolate-easter-eggs/

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  • Shirley @ gfe

    Stacy, what a fabulous new and improved recipe, and such a lovely tribute to your grandmother! And you look great in the photo, too! 🙂

    Shirley

    • Always the nicest things to say, thank you Shirley! Cole took that picture of me 🙂

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  • Artisticemily

    I tried these and thought they were really good. Although the chocolate I thought kinda overpowered the “peanut butter”, but perhaps that’s because I used dark chocolate instead of semi-sweet. 🙂

    • We usually use around 70% for melting, so I can imagine if you went darker it could be very strong. I think too, if the peanut butter “egg” isn’t thick then you get more of a chocolate to “pb” ratio which might take over.

      I’m glad you tried them and they worked for you, thanks for letting us know!

  • nicole bullock

    oohh…. we made these for our birthday treats last week (my husband and i share a birthday)………. they were awesome!!! we were most amazed that the texture was so similar to reese’s cups.  sersiously, i’ll never be tempted to cheat with a reese’s cup. ever. thank you for sharing!!!

    • Nicole I’m so happy to hear they turned out well for you!  We were a bit worried that with all the chilling and unchilling that the texture might get lost in replication – wonderful news, thanks so much for letting us know!

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  • So could we fill the chocolate mold with a coating of chocolate and then put this mixture inside? I hate dipping things! 🙂 Let me know !!!

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  • Team Oberg

    So glad I stumbled across this recipie…I attempted making my own with almond butter, honey, and coconut, and dipped in chocolate made with melted coconut oil, unsweetened cocoa powder, and honey.  I did not quite get the consistency I wanted, but they disappeared quickly in my house regardless.

    • We really love these, but we’re so glad they’re complicated to make. Otherwise we’d have them all the time!

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  • Cat @ NeoHomesteading.com

    These look easier to handle than “grammy’s” (nutty butter balls) I like the idea of using dates instead of sugar. I’ve been thinking of dipping “cashew cookie” in chocolate. My dad would LOVE that but with my sons allergy I’m always nervous.

  • Alexa

    Making these right now for our Easter/Spring brunch tomorrow.  Can’t wait–yum!!  Thanks for sharing!

    • Alexa

      Everyone loved these, but they were messy!  My kids wanted to be able to hold them without them melting so much. Do you just serve them straight out of the freezer?

      •  Or at least the fridge. Nothing is in the chocolate to raise its melting point, so it’s best eaten a little cold. Glad you enjoyed them!

        • Alexa

          Thanks! Sharing with our homeschool preschool group today.  Also…one person can’t have chocolate, so I just rolled hers in shredded coconut.  They are actually really cute that way too!

        • Alexa

          Thanks! Sharing with our homeschool preschool group today.  Also…one person can’t have chocolate, so I just rolled hers in shredded coconut.  They are actually really cute that way too!

          • Alexa

            Straight out of the freezer today and they were perfect!  YUM!!

          •  Wonderful to hear!

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  • Rachel

    I made these this weekend, and they are amazing! Thanks for creating a scrumptious alternative to our former favorite, buckeyes. (In case you’re not familiar with those, they are pb, butter, powdered sugar and rice krispies rolled into balls and covered with chocolate.) Do you know if adding more coconut oil would make them hold better, when not in the fridge? Thank you!!

    • No idea, sorry! We’ve only ever made them this way. You’re right, they’re like Buckeyes!

  • Anne Purtell

    Made these with my kids tonight. They are delicous! Thanks so much for the recipe.

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  • Jacquie

    These look awesome! Just made my chocolate molds and will add the filling in the morning. Thank you so much for sharing this recipe.

  • The kids and I enjoyed these immensely thanks so much!

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  • A

    Came back again to make these for my annual Spring brunch tomorrow. Everyone asks for them every year! So yummy!

    • That is so cool that we are a part of your annual tradition! Hope you all had a great Easter!