I have a confession. I’m a peanut butter cup addict. I would never buy them, but if they enter our home via Halloween bag or Easter goodie bag, there’s no stopping me. Sorry kids. We decided to try making our own Easter candy this year. Healthy Easter candy using ingredients like unsweetened cocoa powder, stevia, coconut oil, and natural peanut butter. These homemade chocolate eggs are even better than the real thing. I would know. The only thing I would change next time is to do less chocolate and more peanut butter, so that’s how I’ve written the recipe. These are vegan and sugar-free, but is a food still vegan if it’s served in an egg? I would guess not. Oh well, you can always use plastic egg molds instead.   More after the break! 

It does take some work to prepare the egg shells to be filled, but it’s worth it – they are SO fun to crack. The idea for these came from Martha Stewart, who recommends drilling a perfect hole in bottoms of eggs. I was so not about to get a drill out, so mine aren’t pretty on the bottom, but no one knows until they are ready to be eaten anyway. They remind me of the cascarones we crack on each other’s heads at Fiesta. 
Oh, and to make these extra pretty I sprayed them with a little edible (not that you’re eating it) gold spray and a dusting of edible gold leaf. 
Healthy Homemade Peanut Butter Chocolate Eggs Recipe 
printer friendly recipe 
makes about 6 to 8 eggs
8 eggs (you’ll want a couple more than you plan on using in case any break) 
1 cup natural peanut butter 
1/8 teaspoon sea salt 
about 3 tablespoons powdered stevia to taste, divided (if you don’t love stevia, you can use a agave syrup to taste, or stevia baking blend which has less aftertaste) 
1 cup unsweetened cocoa powder
2/3 cup melted coconut oil 
splash of cream (coconut cream, dairy, etc.)
To prepare the eggs: 
Use a pin to poke a hole in the top and bottom of eggs. Use a paring knife to make the bottom hole large enough to at least reach into with a finger. Pour the raw egg into a medium bowl to use later (quiche?). The easiest way to get all the egg out is to use a rubber ear syringe to “blow” air from the top pin hole down through the egg. We blew with our mouths since we used eggs from our chickens we knew were safe. Try to remove the thin membrane attached to the egg shell as best you can. The fresher the egg, the harder this is to do. 
Martha recommends you next “Sterilize eggs: Submerge them in a pot of cold water with 1 tablespoon white vinegar; bring to a boil, then simmer, skimming foam from surface, 10 minutes. Let drain on a pin board. If not dyeing eggs, let dry completely on pin board, 2 to 3 days (check insides for moisture).” I stuck my eggs in a 200 degree oven in a muffin tin for 2 hours instead and they seemed completely dry so I proceeded. 
To make the peanut butter filling: 
Use a fork to combine peanut butter, about 2 teaspoons of the stevia to taste, and salt to taste in a medium bowl.
To make the chocolate: 
In a medium bowl whisk together the cocoa powder, coconut oil, and remaining stevia until desired sweetness has been reached. It will taste awful at first – just add more sweetener! This will produce a very dark chocolate. Stir in cream to lighten chocolate desired amount, the more you add the softer the final product will be as well. 
Coat the inside of eggshells with cooking spray. 
Pour a little chocolate into eggs and swirl to coat the inside of eggshells. Refrigerate 10 minutes. Use a small spoon or pastry bag to fill with peanut butter filling. Cover with more chocolate. You can play with the ratio of chocolate to peanut butter filling. Refrigerate cut-side-up until completely hardened and then flip over. A nice way to store and serve these is in mini cupcake liners that cover the bottom holes. Refrigerate until ready to serve. 
{Vegan Option} Use plastic egg candy molds instead of real eggs! Easy! 

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