Growing up, I always loved the peanut butter eggs that you can get at Easter. I came up with this recipe so that Jazzy could experience them too. We make them every Easter and several times throughout the year. I always double or triple this recipe because they are gone fast. They taste so much like the Reese's Peanut Butter Eggs.
Chocolate Covered Sunbutter Eggs
1/4 cup dairy-free margarine (I use Fleishmanns Unsalted Sticks)
1/4 cup brown sugar
1 cup confectioners sugar (powdered sugar)
1/2-3/4 cup (1/2 jar) sunflower seed butter (I use creamy Sunbutter)
1 1/2 tsp vanilla extract
1/2 bag safe chocolate chips (I use Baker's Semi-Sweet Chocolate Chunks)
1 tbsp shortening (I use Crisco)
Microwave the margarine and brown sugar, stirring every 30 seconds, until the margarine and sugar are melted together. Stir in the confectioners sugar, sunflower seed butter and vanilla. I start with 1/2 cup of the sunflower seed butter and continue to add more until the mixture is able to be shaped. Pinch off some of the mixture and use your hands to shape it into an egg shape. You can make them any size you like. My girls prefer them bite-sized so they can just pop them in their mouth. Place the eggs on a wax paper lined baking sheet. When all of the mixture is used, place the sheet in the fridge until the eggs are thoroughly chilled. Microwave the chocolate chips and shortening, stirring every 30 seconds, until completely melted . Place the eggs, one at a time, into the melted chocolate. Use a spoon or your fingers to roll and coat the eggs completely. Place the chocolate covered eggs back on the baking sheet. Place the sheet back in the fridge until the chocolate is set. Store the eggs, between sheets of wax paper, in a covered container in the fridge.
* Made about 35 small eggs.