My weakness is peanut butter. And dark chocolate...
The good news, these decadent chocolate peanut butter eggs are made without refined sugar, or harmful additives, and so you don't have to feel guilty or crummy after indulging in one (or three). Made with the finest ingredients, they're the perfect way to treat yourself during the Easter season.
- 1/2 cup Arrowhead Mills peanut butter (read here why I choose this peanut butter), or substitute with any other nut or seed butter
- 2 1/2 tablespoons coconut flour (or more to achieve consistency)
- 2 tablespoons organic Grade-B maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup Enjoy Life chocolate chips (or other high-quality dark chocolate chips)
- 1/2 tablespoon organic virgin coconut oil
1. Mix together the peanut butter, coconut flour, maple syrup and vanilla. (The mixture needs to be easy to shape, so add a little more coconut flour if too runny.)
2. Line a dinner plate or 8x8 sized dish with parchment paper, and set aside.
3. Using a tablespoon, scoop up mixture, and mold with your hands into egg shapes. Set on prepared plate/dish. Repeat until all the mixture is gone (about 9 or 10 eggs). Place in freezer, and freeze for 10-20 minutes.
4. Meanwhile, melt the chocolate chips and coconut oil in a small saucepan on low heat. Once melted, pour into a small bowl or mug.
5. Remove eggs from freezer, and dip into chocolate, using a toothpick. Let chocolate drip off before placing the eggs back on the plate/dish. Once all the eggs are done, place in the refrigerator for 10-20 minutes, before devouring.
Makes approximately 9-10 eggs
(store in refrigerator, in a covered container).
(Adapted recipe from here)