This recipe is based on Your Vegan Mom’s recipe. It is so quick, easy, and yummy you will want to make these year round. They remind me of Reese’s Peanut Butter Cups.
- 1 cup Cheerio-like cereal
- 3/4 cup smooth natural peanut butter, salted
- 1/2 cup powdered sugar
- 4 ounces of vegan chocolate (I use 1 and 1/3 bar of Chocolove 73%)
Use a food processor to pulverize the cereal. Add peanut butter and powdered sugar and process until mixed and starting to form a ball. Make 24 small 3/4 inch round balls. Place on a plate and put in the freezer for 30 minutes or more. Melt chocolate in a double broiler. I use a glass 1 cup measuring cup with a handle and hang it over a pan of water. Once chocolate is melted, remove from heat and allow to cool for a few minutes. Place a piece of wax paper on a cookie tray. Remove balls from the freezer and shape into eggs (or leave as balls). Drop eggs one at a time into the chocolate. Use a fork to lift the egg, allow to drip, scrape the bottom of the fork on the edge of the glass to remove excess, and carefully slide onto wax paper. When all eggs are dipped, put the tray in the freezer. If you have extra chocolate, you can redip eggs after they cool to make the chocolate thicker. This photo shows a double dipped egg. I doubled dipped about half my eggs with this amount of chocolate. Once chocolate has hardened, remove eggs from wax paper and store in an airtight container in the refrigerator.