Peanut butter and chocolate. Hands down the best combination on earth. This recipe is honestly a chocolate and peanut butter lovers dream! These remind me of Reece’s Peanut Butter Cups – just without the long, unrecognisable ingredients list.
With Easter just days away, these make the perfect Easter treat! No hidden nasties! Just four simple, recognisable ingredients.
They aren’t the ‘cleanest’ or ‘healthiest’ chocolate or Easter egg recipe , but hey, it is Easter. And when it comes to Easter Eggs, these are definitely a much better choice than those sugar laden eggs you’ll find all over supermarket shelves. Plus, you gotta allow yourself to indulge on occasion! No guilt! Indulgence is part of a balanced life! So if you can’t indulge at Easter, seriously, when can you indulge?!
Chocolate Peanut Butter Eggs
- 1 cup natural, runny peanut butter
- 2 tbsp coconut flour
- 1.5 tbsp maple syrup
- 200g dark chocolate, for melting
- In a mixing bowl, combine the peanut butter, coconut flour and maple syrup. Mixture shouldn’t be too runny – should be firm enough for you to work into eggs or balls using your hands.
- Line a tray with baking paper, and using a spoon scoop out just under half a tablespoon of mixture then shape into an egg (or ball) using your hands and place them on the tray.
- Place the eggs in the freezer to set for 20-30 minutes.
- Meanwhile, melt your chocolate (I just do this in the microwave, but you can do it over a stove top as well).
- Once the eggs have set enough to work with, one at a time, dip them in the melted chocolate to coat and place back on the baking paper to set. My hack to make this easier is to use a spoon and fork – lay the peanut butter egg on the fork, dip in the chocolate and use the spoon to smooth and rid of any excess chocolate before placing the egg back on the tray.
- Set chocolate peanut butter eggs in the fridge for 5-10 minutes and enjoy!
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