Description
Easy chocolate peanut butter eggs with just 4-ingredients! Perfect for an Easter treat or anytime healthy candy substitute.
Ingredients
- 1 cup creamy salted peanut butter* (just peanuts + salt)
- 3 TBSP pure maple syrup
- 1/4 cup coconut flour
- 2 bars Hu Kitchen Cashew Butter & Raspberry Jelly Dark Chocolate
Instructions
- Line a baking sheet with parchment paper and set aside.
- Add the peanut butter to a medium mixing bowl along with the maple syrup and coconut flour and stir everything to combine. The result should be a dense dough that you can easily roll into balls. If it’s too runny, add a tablespoon more coconut flour.
- Using a cookie scoop, scoop out rounded ~1.5″ Tablespoon balls of dough and gently form them into a disc/egg shape. Place the balls on the parchment-lined baking sheet and continue until you have about a dozen uniform eggs.
- Transfer the pan to the freezer to chill while preparing the chocolate.
- Add the chopped chocolate to a small saucepan over medium heat and warm everything until the chocolate is completely melted. Transfer the chocolate to the bowl.
- When the eggs are solid and cold to the touch, remove them from the freezer and begin dipping them in the chocolate. Use a spoon or fork to dip the eggs in the melted chocolate, ensuring all sides are coated. Tap the excess chocolate off to avoid run off. Place the chocolate coated eggs back on the parchment-lined dish or baking sheet and repeat until all eggs are dipped. Place the eggs back in the freezer to set.
- When the chocolate shell is firm to the touch, remove the eggs from freezer and drizzle them with additional chocolate, if desired. Place them back in the freezer to set once more.
- Enjoy immediately! Store any leftover eggs in the refrigerator for up to one week or in the freezer up to one month.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: Freezer, Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free, Refined Sugar-Free