The perfect little Easter treats are here! Treats that you don’t have to feel bad about eating, of course! These peanut butter Easter eggs are made with only 6 simple ingredients are are sooo easy to make. You can definitely get creative with these eggs, top them with some toasted coconut, caramel, white chocolate or add some chopped nuts to the peanut butter filling!
Heres what you will need:
- natural peanut butter
- honey or maple syrup
- coconut flour
- vegan chocolate or chocolate chips
- coconut oil
- sea salt
Heres how to make these Chocolate Peanut Butter Easter Eggs step by step:
Step 1: start by combining the peanut butter and honey (or maple syrup to keep it vegan) together in a stand mixer or using a medium sized bowl and a spatula. Mix this together until the peanut butter and honey are well combined. Now add in the coconut flour and sea salt. Mix this together until a soft dough has formed.
Step 2: grab a large baking sheet and line it with parchment paper or grease it with coconut oil. Roll a ball of the peanut butter dough into your hand, approximately 1inch x 1inch. Place the rolled dough onto the baking sheet and begin to mould the mixture with your hands, to create an oval shape. You can make these eggs as big or small as you would like. I made mine about 1″ x 2″ x 1/2″. Now place this baking sheet with the eggs into the freezer for a minimum of half an hour.
Step 3: while the peanut butter eggs are in the freezer chilling, gather the ingredients for your chocolate coating (chocolate + coconut oil). You can use whatever kind of chocolate you like. For my chocolate coating, I used a brand called Zazubean because it is dairy-free and made with coconut sugar instead of refined white sugar. If you are using chocolate chips, place them in a bowl with coconut oil and melt them together in the microwave for 1 minute then remove and stir. Microwave for another minute or until the chocolate has completely melted. If you are using chocolate squares, I recommend chopping them up before microwaving because it will allow them to melt more evenly and prevent the chocolate from burning.
Step 4: take the peanut butter eggs out of the freezer. Place the egg into the melted chocolate, using a spoon to coat the chocolate over the entire egg. Try to hold the coated egg over the chocolate bowl briefly before transferring it back to the baking sheet to allow some of the excess chocolate to drip off. Once you have transferred the chocolate covered egg back to the baking sheet, repeat this step until all of the eggs are coated. If you are wanting to top your egg with something (toasted coconut, chopped nuts, cacao nibs etc.) then make sure to do it right away, before the chocolate hardens.
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Chocolate Peanut Butter Easter Eggs
Ingredients
- PB EGGS:
- 2/3 cup creamy natural peanut butter
- 2 tbsp honey or maple syrup
- 1/8 tsp sea salt
- 3 tbsp coconut flour
- CHOCOLATE COATING:
- 1 cup chocolate chips
- 1/2 tbsp coconut oil
Directions
- Step 1 Using a stand mixer or medium sized bowl, mix the peanut butter and honey together until well combined. Add the coconut flour and sea salt to this mixture and stir until a soft dough forms.
- Step 2 Roll the dough into 1 inch balls and place onto a large baking sheet lined with parchment paper. Use your fingers to mould the dough into egg-like shapes (mine were 1″ x 2″ x 1/2″). Place the eggs in the freezer for at least a half an hour to set.
- Step 3 Melt the chocolate chips and coconut oil together using a small/medium sized bowl. Microwave for one minute then remove from the microwave and stir. Microwave for an additional minute or until the chocolate chips are completely melted.
- Step 4 Remove the eggs from the freezer. Place an egg into the melted chocolate and use a spoon to coat the egg completely. Allow excess chocolate to drip off the egg before placing it back onto the baking sheet. Repeat this step until all the eggs are covered.
- Step 5 Keep the eggs in the fridge or freezer (they will be too soft and melty if you keep them at room temp). I personally like the consistency of them in the freezer best. ENJOY!
