- 1 cup creamy natural peanut butter (240 g)
- 4 tablespoons maple syrup (45 g)
- ¼ cup coconut flour (25 g)
- 1 teaspoon vanilla, optional
- 1/4 tsp sea salt
- 2/3 cup dairy-free chocolate chips or chopped dark chocolate (100 g)
- In a bowl, combine 1 cup peanut butter, 4 tbsp maple syrup, 1/4 cup coconut flour, 1 tsp vanilla and 1/4 tsp salt. Mix well, until a uniform batter is formed.
- With your hands create 12 balls (25 g each) then shape each ball into an egg shape. Alternatively, you can press the dough out into a single layer on a piece of parchment paper and use an egg-shape cookie cutter to create the egg shapes.
- Arrange the 12 egg shapes on a plate lined with parchment paper and place in the freezer for 30 minutes to firm.
- While the peanut butter eggs are setting in the freezer, melt 2/3 cup chopped chocolate or chocolate chips. You can use a double boiler, stirring the chocolate until smooth and creamy, or melt it in the microwave in a microwave-safe bowl in 15-second increments, stirring until completely melted.
- Remove the peanut butter eggs from the freezer and use a fork to dunk each one into the melted chocolate, flipping until it’s completely coated.
- Return the chocolate-covered peanut butter eggs to the parchment paper.
- Place back in the freezer for 10 minutes to firm.
Store in the freezer in a freezer-safe bag for container for up to 3 months. Enjoy straight from the freezer or soften briefly at room temperature or in the fridge before enjoying.
Peanut-Free Option: Use almond butter, cashew butter or Wowbutter instead of peanut butter.
- Serving Size: 1
- Calories: 156
- Sugar: 7 g
- Sodium: 94 mg
- Fat: 11 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 5 g
Keywords: peanut butter eggs, vegan peanut butter eggs