This year I tried my very first Cadbury Creme Egg. And I have to say, I was not a fan.
It was too sweet, and too messy, and the yolk thing in the middle kind of freaked me out. I decided that if I’m going to eat any more seasonal candy, I’m going to have to make it myself.
So here you go. This is my very own take on a holiday treat.
With Easter just around the corner, I wanted to make something quick, easy, and, of course, delicious. I made a quick peanut butter base, threw in some dried cranberries, and covered it all in chocolate.
Not only do these eggs serve as a great dessert, but also an excellent snack. The peanut butter and cranberries provide some much needed energy, and the chocolate provides just the right amount of decadence. Whether or not you have plans for Easter, this recipe is a great way to welcome in Spring. And even after this weekend, nothing says you can’t just change the shape.
Line a pan or large plate with parchment or wax paper. Set aside.
Place the oats in the bowl of a food processor. Blend on and off until the oats have broken down into a flour (it may remain a little coarse, but that's okay)
Add the ground flax, and pulse quickly to combine.
Add peanut butter and honey. Process on and off, stopping the scrape down the sides of the machine as necessary. By the time this step is done, the honey and peanut butter should be completely combined and the mixture should be wet enough to stick together when rolled into a bowl.
Add the cranberries, and quickly pulse to distribute.
Using 1-1 1/2 tbsp of mixture for each one, roll into eggs (or any other desired shape). You should end up with 10-12 servings.
Dip about half of each egg into the melted chocolate, and allow the excess chocolate to drip off so that there isn't a super thick layer. Once dipped, place eggs on the parchment/wax paper to cool. Repeat until all eggs have been covered.
Cool in fridge until chocolate hardens. Store in fridge for up to one week.