Chocolate Peanut Butter Eggs
These Chocolate Peanut Butter Easter Eggs are a healthier version of the seasonal classic, Reese's Eggs. They're quick and easy to make, and will become your new go-to treat for Easter!
Servings 16 servings
Ingredients
- 1 cup creamy natural peanut butter (no sugar-added)
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 3 tbsp coconut flour
- 2 tbsp collagen peptides
- 1 cup roughly chopped dark chocolate
- 1 tsp coconut oil
Instructions
- In a bowl, stir together peanut butter, maple syrup, vanilla and sea salt. Add the coconut flour and collagen peptides and stir to combine. If the dough seems too dry, add a splash of almond milk or more peanut butter. If it’s too wet, add a bit more coconut flour (you should be able to easily shape the dough).
- Roll ~1 tbsp of dough into a ball and then shape into an egg shape (makes 16-17 eggs).
- Place eggs on a baking sheet lined with parchment paper and freeze for 15 minutes.
- Melt the chocolate and coconut oil in a double boiler or microwave. Remove the eggs from the freezer and use a fork to dip each egg into the chocolate. Return to the baking sheet and drizzle with additional chocolate if desired. Return to the freezer for 15 minutes to set. Store in the fridge until ready to eat!
Notes
If you have leftover melted chocolate, pour it into a dish lined with parchment paper. Add a few toppings like nuts, seeds, goji berries, coconut or coarse sea salt. Place in the fridge to set before breaking into pieces
Did you make this recipe?Let me know how it was!