Its coming up to Easter, so I am celebrating the only way a non religious vegan knows how… sweet treats! When I was growing up I always loved waking up on Easter morning and searching for chocolate eggs that were hidden around the house with my brothers. My favourite ones were always the peanut butter filled eggs, that luckily, once it became apparent that some of us were not as quick as others, the Easter Bunny started putting initials on the best ones and we all got our share. Now that I am adult, and the Easter bunny and my brothers all live in Canada, I can eat as many peanut butter eggs as I like. So this year I decided to make a batch of my own.
Holidays are also a great time of year to do some “baketivism” aka bring delicious treats to work, hand them out, receive inevitable complements, and yell “THEY ARE VEGAN!” in the face of your colleagues… kidding obviously, about the yelling. Probably best to slip it into conversation where appropriate. I personally think this is a great way to dispel the ridiculous myth that vegan food is gross or “rabbit food” as well as get people generally talking about veganism (hopefully in a positive light).
For this recipe I just used what was in my cupboard and winged it a little, and it turned out pretty great! Next time I might try rolling some of them in coconut, or maybe add some chopped walnuts for a little variety but these will not be lasting long in my house just the way they are.
- 1/2 cup peanut butter (I used unsweetened, but use whatever, just maybe go easy on the syrup if you use a sweet one)
- 1 cup blended oats (takes 10 seconds in the blender)
- 1 tsp vanilla
- 4 tsp cocoa powder – I used some raw “drinking chocolate” powder that I got from a market so it might be a little sweeter than a typical cocoa powder
- 3 tbsp agave or maple syrup (taste after each tbsp and sweeten it to your liking)
- splash of soy milk or water
- Pulse 1 cup of oats in the blender for about 10 seconds or until they are relatively fine.
- Mix pb, vanilla, and cocoa powder.
- Stir in your oats.
- Add syrup to taste.
- If it is dry and not holding together in a ball (mine wasn’t) add in a splash of soy milk.
- Use a tsp to pick up a hunk of the dough and roll it into an egg shape, then roll it in some cocoa powder.
- put them on a plate and stick them in the fridge for about 15 minutes or as long as you can wait… I would store them in the fridge.
So maybe these don’t have the texture of a traditional easter egg but I think they are the best things I have made in a while, and they are so quick and easy to put together. 🙂