Leftover Easter sweets can be used to make Peanut Butter Fingers
Do you have chocolate bunnies and various other chocolates leftover from Easter? It’s all good, but maybe all you crave are those delectable peanut butter eggs. What if you could have your peanut butters eggs and feel good about eating them?
You can take a few simple ingredients and create an amazingly healthy version of one of our favorite treats. I often make my own peanut butter, but there are several good natural peanut butters in the markets now. And for that matter, you can use any nut butter you prefer to customize your own version of the chocolate covered candy.
Most natural peanut butters purposely contain very little added sugar. I sweeten this recipe up a bit by adding a very small amount of date syrup or maple syrup. Almond flour thickens the filling mixture and makes it easier to shape.
After molding the candy by hand, and coating in chocolate, I sprinkle on a tad of flakey sea salt, or chopped peanuts for added flavor and texture, but this is completely optional. The shape of this candy can be completely freeform and any size or form you desire.
Milk chocolate may be used in this recipe, but the benefits of dark chocolate elevates the nutrition in each bite so I can feel even better about partaking in this exceptional treat.
Enjoy food made fresh!
Peanut Butter Fingers
2/3 cup creamy natural peanut butter
4 tablespoons almond flour, plus more as needed
1 tablespoon date or maple syrup
5 ounces dark chocolate pieces
Flakey sea salt or chopped peanuts for topping, optional
In a small mixing bowl, combine peanut butter, almond flour, and date or maple syrup. Stir vigorously to combine. If the mixture is too sticky, an additional half tablespoon of almond flour at a time may be added until the mixture can be handled, (it will vary depending on the consistency of the natural peanut butter).
Line a small baking sheet or large dinner plate with parchment paper, or lightly grease with butter. Divide peanut butter mixture into 8 equal portions. Shape each one into fingerlike bars, or your desired shape. Place into the freezer for approximately 20 minutes.
Place chocolate pieces into a small microwavable dish. Heat in the microwave on high for 30 seconds. Stir vigorously to ensure all the bits are melted and combined until creamy and smooth. Let cool for about 10 minutes.
Using a fork, carefully roll each peanut butter shape in the cooled melted chocolate, (if the peanut butter filling does not peel off the parchment paper or greased surface easily, place them back into the freezer – you can work in batches to keep them cool).
As you roll the shapes in the chocolate, gently scrape any excess off as you go. Place the coated candy back onto the parchment paper or greased dish. Top with any desired toppings and place in the freezer until ready to serve. Serve cold. Make 8 treats.
ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”