Imagine sinking your teeth into a decadent chocolate-covered treat that's not just delicious, but surprisingly healthy! These Medjool Date Peanut Butter Eggs are about to revolutionize your dessert game, offering a perfect balance of rich, creamy peanut butter and luxurious dark chocolate. Packed with natural sweetness from Medjool dates and made in just 10 minutes, these eggs are the ultimate no-bake dessert that will satisfy your sweet tooth while keeping things nutritious and easy.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup Medjool dates, pitted
- 1/2 cup natural peanut butter
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- 1/4 teaspoon sea salt
Instructions
- Begin by gathering all your ingredients: 1 cup of pitted Medjool dates, 1/2 cup of natural peanut butter, 1 cup of dark chocolate chips, 1 tablespoon of coconut oil, and 1/4 teaspoon of sea salt.
- In a food processor, combine the pitted Medjool dates and natural peanut butter. Blend on high until the mixture becomes smooth and well combined. You may need to stop occasionally to scrape down the sides of the bowl.
- Add the sea salt to the date and peanut butter mixture, and blend again briefly to incorporate the salt evenly.
- Once the mixture is smooth, use your hands to form small egg shapes, about 1 to 2 tablespoons each, and place them on a parchment-lined baking sheet. You should be able to make about 12 eggs.
- In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Carefully dip each peanut butter egg into the melted chocolate, using a fork to lift them out and allow excess chocolate to drip off. Place the coated eggs back onto the parchment-lined baking sheet.
- Once all the eggs are coated in chocolate, place the baking sheet in the refrigerator for about 10 minutes, or until the chocolate has set.
- After the chocolate has hardened, remove the Medjool date peanut butter eggs from the refrigerator. They are now ready to serve or be stored in an airtight container in the fridge for up to a week.
Tips
- Choose high-quality Medjool dates that are soft and fresh for the best texture
- Use natural, unsweetened peanut butter to keep the recipe clean and wholesome
- Make sure to freeze the eggs for 10-15 minutes before dipping in chocolate for easier coating
- Use a fork when dipping to allow excess chocolate to drip off cleanly
- For a smoother chocolate coating, temper the chocolate slowly and stir consistently
- Store in an airtight container in the refrigerator to maintain freshness
- For variation, try sprinkling sea salt or chopped nuts on top of the chocolate before it sets
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 0mg
