Peanut Butter Easter Eggs
Total Time: 00h 55m
Hands-on Time: 00h 40m
Makes: 12 - 14 servings
The filling for gourmet peanut butter eggs is made with coconut flour and no refined sugar (sweetened with maple syrup!), and they’re dipped in dark chocolate for a rich Easter treat that’s easy to make, but looks impressive. You can also dip them in white chocolate – and add a pinch of flaky salt if you’re a fan of sweet-and-salty treats!
Share with your friends
Ingredients
- 1 1/4 cup natural, no-sugar peanut butter
- 3 tablespoons pure maple syrup
- 1/4 cup coconut flour
- 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract or Non-Alcoholic Vanilla Flavoring
- 1/2 teaspoon Simply Organic® Cinnamon
- 6-8 ounces dark chocolate
Directions
- Line a baking sheet with parchment paper.
- In a mixing bowl, beat together peanut butter, maple syrup, coconut flour, vanilla, and cinnamon until well combined. If mixture is too runny, add an extra 1 to 2 tablespoons of coconut flour, until you can easily form mixture into an egg shape.
- Divide peanut butter filling into 1- to 2-tablespoon portions. Roll each one into a ball, then use your hands to shape each ball into a flat oval that looks like an egg.
- Place on lined baking sheet and freeze while preparing the coating. (This makes it easier to dip them in the chocolate.)
- In a double boiler over medium-low heat, melt chocolate. Alternatively, you can heat in the microwave in 30-second intervals until fully melted.
- Dip chilled eggs in chocolate, letting excess chocolate drip off, then return to lined baking sheet. Once they’re mostly set, drizzle with more chocolate, then let them set fully before enjoying.
