Peanut Butter Eggs
I don’t know about you, but I am so ready for spring and everything that comes with it…except allergies. Those can go somewhere else.
Yes, technically spring is here, but it’s been so cold and windy the past few weeks, I’m ready for real spring to come already! With spring and (hopefully) warmer weather comes a few holidays sprinkled in. For those who celebrate, Easter is the big one, and one of the universal signs of spring. For our next recipe, I made a special treat that I always hoped would be in my Easter basket: Peanut Butter Eggs!
Before you even go there, these are WAY BETTER than Reeses eggs, and I stand by that. And honestly, they take no time at all to make, and not a lot of effort. I used Justin’s peanut butter with honey, but you can totally use another nut butter if you’d rather. The recipe I found for these called for either coconut flour or almond flour; I had almond flour already, so that’s what I used. If you don’t like dark chocolate, I’m sure milk or white is fine, but the dark chocolate was so delicious.
Depending on the size of eggs you make, one batch makes a decent amount. I tried to make them the size of what a Reeses egg usually is, and it made 10 eggs, but I’m sure I could’ve squeezed two more out of it to make a whole dozen if I made one or two a little smaller. Bottom line, if you have the time this year and you have Easter baskets to make, definitely try these out! But maybe get some Reeses as a back-up in case you don’t want to share…I mean, in case you have to take some for “quality control.” :)
-S
Ingredients:
½ cup natural peanut butter
¼ cup coconut flout or ¾ cup almond flour
2 tbs maple syrup
1 cup dark chocolate
1 tsp coconut oil
Method:
In a bowl, mix together peanut butter, flour, and maple syrup. Form into egg shapes and place onto a parchment-lined cookie sheet before putting them in the freezer for 30 minutes.
Melt chocolate and coconut oil together while the eggs are in the freezer.
After 30 minutes, dip each egg in melted chocolate until completely coated. Drizzle more chocolate on top to decorate if desired.
Freeze for at least another 30 minutes. Sprinkle with sea salt if desired and store in the fridge or freezer.