Easter Peanut Butter Eggs
A festive and creamy no-bake treat featuring a rich chocolate shell.
Ingredients
- For the Filling:
- 1 cup Creamy Peanut Butter
- 1/4 cup Blanched Almond Flour
- 1/4 cup Maple Syrup or Honey
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Sea Salt
- For the Coating:
- 1 cup Semi-Sweet Chocolate Chips
- 1 tablespoon Coconut Oil
Instructions
- In a large mixing bowl, combine the creamy peanut butter, vanilla extract, maple syrup or honey, almond flour, and sea salt.
- Stir with a spatula until the mixture is well-combined and reaches a moldable consistency.
- Scoop portions of the mixture and roll them into balls, then gently press and taper them into egg shapes.
- Place the shaped eggs on a baking sheet lined with parchment paper and freeze until firm.
- Combine the chocolate chips and coconut oil in a microwave-safe bowl and heat in short increments until smooth.
- Dip each chilled egg into the melted chocolate using a fork to coat completely.
- Return the coated eggs to the parchment paper and refrigerate or freeze until the chocolate shell is fully set.
Notes
• Ensure the peanut butter is smooth for the best internal texture.
• If the dough is too sticky to handle, add a small amount of extra almond flour.
• Keep the eggs in the freezer while dipping to prevent them from softening.
• Store finished treats in an airtight container in the refrigerator for up to two weeks.
• If the dough is too sticky to handle, add a small amount of extra almond flour.
• Keep the eggs in the freezer while dipping to prevent them from softening.
• Store finished treats in an airtight container in the refrigerator for up to two weeks.