Makes: 50 small eggs Prep time: 30 minutes
8 Medjool dates
1 cup raw almonds
2 cups roasted, salted peanuts
1 cup all natural or house ground peanut butter
1/8 teaspoon salt
2 teaspoons vanilla
3 tablespoons water
4 tablespoons coconut sugar
15 to 16 ounces of K’ul chocolate, ( I used 70%)
Line 2 baking sheets with wax paper and set aside.
In the bowl of your food processor, pulse the dates until a paste forms. Add the almonds and peanuts and process until blended. Add the peanut butter, water, vanilla and salt and pulse until the mixture comes together. There may be some drier mixture left on the bottom of the bowl, but it will come together when you dump it into another bowl and stir with a wooden spoon.
With a tablespoon scoop, scoop balls of the peanut butter mixture. Roll them in your hand until the ball really holds together well. Then, shape the ball into a small egg. You should have about 50 eggs on two trays when you are finished.
Place both pans in the freezer for about 30 minutes. While the eggs are chilling, break the chocolate into pieces and microwave in a microwave safe bowl for 1 minute, then stir. Microwave for another minute, and stir until well blended.
Take the eggs out of the freezer, and with two forks, dunk each egg in the chocolate until it is completely coated. Tap off the excess chocolate with your fork. Place on your wax paper lined baking sheets. Drizzle with extra chocolate to make a pretty pattern.
Place the eggs back in the fridge until the chocolate is completely hardened.
Place the hardened eggs in an airtight container lined with wax paper between the layers. They will stay fresh in the fridge for several weeks!