What’s your favorite Easter treat? Peanut butter eggs are probably mine, especially when they’re vegan, gluten free, paleo, and keto/sugar free friendly! Keto/sugar free recipe notes below the recipe!
Filling Ingredients:
1 cup peanut butter
2 TBS coconut flour
2 TBS maple syrup
1/4 tsp salt
Coating Ingredients:
2/3 cup chocolate
1 1/2 tsp coconut oil
Directions:
Mix peanut butter, coconut flour, maple syrup and salt in a small dish. Make sure the mixture holds together and isn’t too runny (see recipe notes).
Form peanut butter mixture into little egg shapes and place them a tray/plate lined with parchment paper. Makes 1 dozen.
Freeze peanut butter eggs for 15 minutes.
Meanwhile, melt the chocolate chips and coconut oil together (microwave and stovetop both work well).
After 15 minutes, remove the peanut butter eggs from the freezer and dip them one by one in the melted chocolate.
Place the eggs back on the parchment paper and freeze for another 15 minutes.
Enjoy straight from the fridge or freezer!
Recipe Notes:
If you’re using a runnier peanut butter, you’ll need more coconut flour. Start with 2 TBS and add more until the mixture is firm enough.
To make this keto/sugar free, use sugar free maple syrup and sugar free chocolate.
You can also use unsweetened chocolate in this recipe. Simply melt the unsweetened chocolate with the coconut oil and add in a sweetener of choice (liquid stevia, maple syrup, etc.).
Store in the fridge for a week or in the freezer for 2-3 months.
