Vegan Chocolate Beitzah
Every year come Springtime eggs are all the rage. Filling Easter baskets, lining the shelves at your favorite store, hiding in unsuspecting places. But, there is one egg that is often overlooked. It is time we give our steadfast traditional ovum its time in the spotlight. We would like to introduce you all to the Chocolate Nut Butter Beitzah! It combines three of everyone’s favorite things; chocolate, peanut/nut butter and a culinary representation of the cycle of life!
(if you avoid kitnyot during Passover, try our substitutions!)
For this recipe you’ll need-
1 1/2 cups peanut/nut butter (try almond butter!)
1 cup plant based butter (room temperature)
1/2 teaspoon vanilla extract
5 cups powdered sugar (try a powdered sugar with tapioca starch rather than corn starch-Wholesome brand is a good choice)
1 bag of diary free chocolate chips (Trader Joes brand is our favorite)
Salt for garnish
Combine nut butter, butter and vanilla in a large mixing bowl and use a hand mixer to mix until smooth. One cup at a time, mix in the powdered sugar. Combine all the ingredients well, the end result should be similar to play dough.
On a flat surface roll the mixture out to about 3/4 inch thickness. Dusting your rolling pin with powdered sugar will help prevent the nut butter mixture from sticking to the pin.
Use an egg shaped cookie cutter to stamp out egg shaped molds and place on a parchment paper lined baking sheet. If you do not have an egg shaped cookie cutter a round one will work as well. The mixture is easily playable and can be formed into an egg shape after being stamped out.
Once all the molds have been cut out place the baking sheet in the freezer for 20-30 minutes.
While they are chilling in the freezer begin melting the chocolate. Fill a 2 qt pot partially with water and bring to a simmer. Place a glass bowl over the pot and fill the bowl with chocolate chips. The steam from the water will heat up the glass bowl keeping the chocolate melted.
Once the chocolate is all melted and the nut butter is frozen you can begin dipping the eggs. There are many methods to this but we find it easiest to place the eggs on a fork/spatula or other flat utensil and spoon the melted chocolate on top and until it is completely covered. Place the covered egg back on the baking sheet and continue until all eggs are chocolate coated.
For a finishing touch sprinkle a small amount of sea salt on top of each egg before the chocolate begins to set.
Place in the fridge or freezer to harden for 30 minutes before enjoying. Store in the fridge in an airtight container until ready to serve.