Just in time for Easter…Healthier Peanut Butter Eggs! I decided we needed some peanut butter eggs in the house for Easter, so I whipped these up. This recipe is so simple and takes about 30 minutes start to finish!
This dessert is gluten free, dairy free, vegan and paleo. If you want to make it keto or low carb, check out the recipes notes below! You can even make it with any other nut or seed butter if you’re allergic to peanuts. Give the recipe a go and let me know your thoughts. 👇🏻
Ingredients:
Filling:
1/2 cup peanut butter (use sunbutter to keep it nut free!)
1-2 TBS coconut flour (see notes below)
1-2 TBS maple syrup (see notes below)
1/2 tsp salt (if using unsalted nut butter)
Coating:
1/2 cup dark chocolate chips
1 tsp coconut oil
Directions:
Mix nut butter, coconut flour, maple syrup and salt (if using) in a small dish. Make sure the mixture holds together and isn’t too runny (see notes below).
Place mixture by the spoonful on a tray or plate lined with parchment paper and place in the freezer for 15 minutes.
Meanwhile, melt the chocolate chips and coconut oil in a small dish.
After 15 minutes, remove the chilled peanut butter eggs from the freezer and dip them one by one in the melted chocolate with a fork.
Place the eggs back on the parchment paper and freeze for another 15 minutes.
Enjoy straight from the freezer!
Recipe Notes:
If you’re using a runny nut butter, you’ll need more coconut flour than 1 TBS. Start with 1 TBS and add more until the mixture is firmed up to a “cookie dough” batter.
If you’re using sweetened nut butter, 1 TBS of maple syrup is enough. If your nut butter has no sugar, use 2 TBS maple syrup.
Keto/Low Carb Options:
Maple Syrup Replacement – use a keto maple syrup or keto approved sugar substitute (like monk fruit or erythritol).
Chocolate Replacement – use a keto sweetened dark chocolate (Lily’s should work) or melt unsweetened dark chocolate with the coconut oil and add a keto approved sweetener (like liquid stevia).
