Happy Sunday, beautiful cats! I hope you’re having a nice weekend. To be honest, I am enjoying this stormy weather – while walking back from work yesterday, the wind was pushing me a bit and made for a fun walk. And this morning, I spent some time in the garden, with the clouds going so fast in the sky, and I sat reading a book (“Just Another Missing Person” by Gillian McAllister) and drinking my Matcha and Moringa Latte (my own special recipe that I make every Sunday) in the garden. It was very peaceful and the perfect way to start the Sunday.

However, it was during the week that I made something easy and quick and delicious: as I had a short week (what with Easter Monday and Wednesday was my day off) and still felt a bit in holiday mood, I found the recipe for Vegan Chocolate Peanut Butter Eggs by ItDoesntTasteLikeChicken that was just right for a treat for the week (you know when you would like something sweet after dinner, and want it to be satisfying and at the same time not junk food? this is it!).

Ingredients 

• ½ cup natural peanut butter
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ¼ cups (8.6oz / 245g) vegan chocolate chips

Method 

1. In a medium bowl mix together the peanut butter, powdered sugar, vanilla extract, and salt to form a dough. The dough should be easy to roll into a ball. If the dough is too dry, add a touch more natural peanut butter. If the dough is too wet add a bit more powdered sugar until you reach the correct texture.
2. Line a large baking sheet with parchment paper. Take about 1 tablespoon of the peanut butter dough and roll it into a ball. Flatten the ball to about ½ inch thick, use your fingers to pinch it into an egg shape, and then place it on the prepared baking sheet. Repeat with the remaining peanut butter dough to make about 9 peanut butter eggs. Freeze for 30 minutes (or as long as overnight).
3. Melt the chocolate chips in the microwave in 20-second increments, stopping to stir, and being careful to not burn the chocolate. Alternatively, you can melt the chocolate in a double boiler.
4. Remove one peanut butter egg from the freezer at a time (they soften very quickly), and use a fork to dip the frozen peanut butter egg into the chocolate, evenly coating it. Let excess chocolate drip off then place it back on the parchment paper-lined tray in the freezer, or on a second tray if preferred. Repeat with all the eggs. If you have leftover chocolate, you can return the chocolate to the microwave to make sure it is melty, then use a fork to drizzle extra chocolate over the eggs for decoration. Chill the eggs in the freezer for 30 minutes or until the chocolate is set. Peel off the paper and enjoy.

I hope you’ll love them as much as I do!

Love,

TVCL xx