I was never a huge “candy lover”. In fact, growing up my brother would end up eating most (if not all) of my candy because I showed minimal interest in it. Which is surprising, because I do have a HUGE sweet tooth – hand me any dessert and I’m there. One candy I did enjoy growing up though was Reese’s Peanut Butter Easter Eggs (and all Reese’s in general!). As I got older, though, my tastes have definitely changed. And Reese’s eggs are just too sweet for me now (plus, I’m not a huge fan of the ingredients, like most processed foods haha). Today I got SUPER nostalgic for a candy egg, and I started to try and think of something homemade and somewhat healthy I could create that would pass for the same thing. A few years ago I made a chickpea cookie recipe, which made me think about how chickpeas, tahini and peanut butter might make for a delectable chocolate candy Easter egg filling. So, I crafted something up and it was HEAVENLY! As you can see from the picture, I got a tad impatient and had to taste test. I really have to practice some self-control tonight to not devour each and every one of them. They are sweet (but not overly sweet), creamy, savory, and delicious in every way. So, if you are looking for a “healthier” candy egg alternative for the Easter holiday, you may want to give this a go. Enjoy! 🙂
Makes Around Two Dozen Candy Eggs
Recipe by © Alysha Melnyk 2018
Liquid Measuring Cup
Dry Measuring Cups
Freezer Safe Container
Microwave Safe Bowl
1 and 1/2 Cup Chickpeas, Liquid Drained
1/3 Cup Unsalted and Unsweetened Tahini
1/3 Cup Natural Creamy Peanut Butter (*Or other nut butter of choice)
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
1 Ounce Maple Syrup (*Add more if needed)
1 and 1/2 Cup Dark Chocolate Squares
1 Tablespoon Vegetable Oil
- Place drained chickpeas, tahini, peanut butter, vanilla extract, almond extract and maple syrup in food processor. Blend to combine and place in a freezer safe container in the freezer for 30 minutes.
- About 20 minutes into the freezing process, melt chocolate in microwave by placing chocolate squares and vegetable oil in a microwave safe bowl, mixing to combine and then heating in 30 second increments (mixing in between) until smooth. *Be careful not to overcook the chocolate*. Set aside to cool.
- Line a sheet pan with parchment paper.
- Pull chickpea filling out of freezer and use a tablespoon to scoop and shape candy eggs.
- Dip the eggs in the chocolate and use a spoon to coat the eggs. Then, use a fork to gently lift them out of the chocolate (I find this helps any residual chocolate drain through the bottom). Place on parchment lined pan. Repeat until all eggs are made.
- Drizzle any remaining chocolate on the top of the eggs and place sheet pan in the refrigerator for another 30 minutes to help the chocolate set.
- Serve chilled and enjoy! 🙂
*Store leftovers in an airtight container in the refrigerator.*