Peanut Butter Chocolate Easter Eggs
An improved, copy cat version of the popular chocoloate covered peanut butter Easter egg shaped treat.
Equipment
- 1 micorwave safe 2 cup measuring cup with spout
- measuring cups and spoons measuring spoons
- egg shaped silicone molds
- 1 Baking sheet
- wax paper
Ingredients
- 1 cup natural peanut butter smooth or chunky
- 2 tablespoons coconut flour
- 2 tablespoons honey or maple syrup
- 1 cup chocolate chips
- 2 teaspoons coconut oil
- Easter sprinkles optional
Instructions
- Measure the peanut butter into a microwave safe measuring cup with a spout. Melt the peanut butter in the microwave in 30 second intervals until easily stirred.
- Add the coconut flour and honey or maple syrup and mix until homogenous. If peanut butter has cooled too much to be easily poured, microwave for another 30 seconds.
- Evenly pour the peanut butter mixture into 12 egg shaped molds. Shake the molds to even out the surface and to get any air bubbles out. Place on an even surface in the freezer for 1 hour.
- 15 minutes prior to removing the peanut butter eggs from the freezer, combine the chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second intervals, stirring between intervals until melted and smooth.
- Line the baking sheet with wax paper.
- Remove the frozen eggs from their molds and dip into the melted chocolate using a fork (or two forks) allow the excess chocolate to drip off each egg before placing on the baking sheet. Repeat with all 12 eggs. If decorating with Easter sprinkles, make sure to sprinkle before the chocolate starts to set.
- Once all 12 eggs have been dipped. Chill the eggs in the refrigerator to allow the chocolate to set.
Nutrition
Calories: 198kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 98mgPotassium: 123mgFiber: 1gSugar: 11gVitamin C: 1mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!