Healthy Peanut Butter Eggs (Print-Friendly Version)
Rich chocolate covered peanut butter eggs, low in sugar, gluten-free, and a breeze to whip up at home.
# Ingredients You'll Need:
→ Chocolate Coating
01 -
7 ml coconut oil
02 -
170 g dark or semi-sweet chocolate chips
→ Filling
03 -
60 ml pure maple syrup
04 -
240 ml creamy peanut butter
05 -
43 g coconut flour
# How to Make It:
01 -
In a microwave-safe bowl, mix chocolate chips and coconut oil. Heat in 30-second bursts, stirring in between, till it's all melted and smooth.
02 -
Take the peanut butter mix and roll it into balls about 2.5 cm wide. Flatten each ball and shape it like an egg.
03 -
Mix peanut butter, coconut flour, and maple syrup in a medium bowl till it's a nice, smooth blend.
04 -
Use two forks to dip each chilled peanut butter egg into the melted chocolate, making sure it’s fully covered. Let the extra chocolate drip off before putting them back on the parchment-lined tray.
05 -
Put the shaped eggs on a baking tray lined with parchment paper. Freeze for 30 minutes till they firm up.
06 -
Let the chocolate coating cool for a few minutes at room temperature. If you want, drizzle any leftover melted chocolate over the eggs for a nice touch.
07 -
Keep the eggs in the fridge until you're ready to serve them. This helps keep their shape and prevents melting.
# Extra Information:
01 -
Let the chocolate cool for about 5 minutes after melting to avoid melting the peanut butter filling when dipping.
02 -
These tasty eggs can last in the fridge for up to 2 weeks, or stay fresh for 3 months in the freezer.