Peanut Butter Eggs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 tablespoon coconut oil
02 -
1 cup chocolate chips, semi-sweet or dark
03 -
1/4 cup maple syrup
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1/3 cup coconut flour
05 -
1 cup creamy peanut butter
# Instructions:
01 -
Stir together the peanut butter, coconut flour, and maple syrup in a medium bowl until smooth and well combined.
02 -
Roll the mixture into small balls, about an inch wide, then press each into an oval shape using your hands.
03 -
Put the ovals on a parchment-lined baking sheet and freeze for half an hour.
04 -
Microwave the chocolate chips with the coconut oil in short 30-second bursts, stirring after each time, until it’s completely melted.
05 -
Drop each egg into the melted chocolate and coat using two forks, letting any extra chocolate drip off before setting aside.
06 -
Place the coated eggs back on parchment paper to let the chocolate harden.
07 -
Once the chocolate is firm, drizzle with additional melted chocolate to add a decorative touch, if desired.
08 -
Keep the eggs in the fridge until you're ready to eat them.
# Notes:
01 -
Storing - Keep these eggs in the fridge. If left out, the chocolate could get soft. They’ll stay fresh for two weeks.
02 -
Freezing - These are freezer-friendly! Toss them into a freezer-safe bag, and they’ll keep well for three months. Just thaw when needed.
03 -
Cool Chocolate - Let the melted chocolate sit for a few minutes before dipping. This prevents it from being too hot and melting the peanut butter mix.