Peanut Butter Easter Eggs
Peanut Butter Easter Eggs
Ingredients
For the Peanut Butter Filling
- 1 1/4 cups natural, no-sugar peanut butter
- 3 tablespoons pure maple syrup
- 1/4 cup coconut flour
- 1 teaspoon pure Madagascar vanilla extract
- 1/2 teaspoon cinnamon
For the Chocolate Coating
- 6 ounces dark chocolate, chopped
Instructions
- 1
Line a baking sheet with parchment paper. Set aside.
⏱️ 2 min
- 2
In a large mixing bowl, combine the peanut butter, maple syrup, coconut flour, vanilla extract, and cinnamon. Beat with an electric hand mixer or sturdy spatula until all ingredients are well combined and a cohesive, crumbly mixture forms.
⏱️ 5 min
- 3
If the peanut butter mixture is too runny to hold its shape, add an additional 1 to 2 tablespoons of coconut flour, one tablespoon at a time, until the mixture is firm enough to be easily shaped into an egg.
⏱️ 3 min
- 4
Divide the peanut butter filling into 1- to 2-tablespoon portions. Roll each portion into a ball, then gently shape it into a flat oval resembling an egg. Place the shaped eggs onto the prepared baking sheet.
⏱️ 10 min
- 5
Place the baking sheet with the shaped peanut butter eggs into the freezer for at least 20 minutes to chill while you prepare the chocolate coating.
⏱️ 20 min
- 6
Prepare a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate to the bowl and melt over medium-low heat, stirring occasionally, until smooth. Alternatively, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until fully melted and smooth.
⏱️ 7 min
- 7
Remove the chilled peanut butter eggs from the freezer. Using a fork or dipping tools, dip each egg into the melted chocolate, ensuring it is fully coated. Lift the egg, allowing any excess chocolate to drip back into the bowl.
⏱️ 8 min
- 8
Return the chocolate-coated eggs to the parchment-lined baking sheet. Once all eggs are dipped and the chocolate has mostly set (about 5-10 minutes), drizzle any remaining melted chocolate over the eggs for decoration, if desired.
⏱️ 10 min
- 9
Allow the chocolate-coated eggs to set completely at room temperature or in the refrigerator for about 10 minutes before serving. Store in an airtight container in the refrigerator.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Butter Easter Eggs
For the Peanut Butter Filling
- 1 1/4 cups natural, no-sugar peanut butter
- 3 tablespoons pure maple syrup
- 1/4 cup coconut flour
- 1 teaspoon pure Madagascar vanilla extract
- 1/2 teaspoon cinnamon
For the Chocolate Coating
- 6 ounces dark chocolate, chopped
Instructions
- 1
Line a baking sheet with parchment paper. Set aside.
⏱️ 2 min - 2
In a large mixing bowl, combine the peanut butter, maple syrup, coconut flour, vanilla extract, and cinnamon. Beat with an electric hand mixer or sturdy spatula until all ingredients are well combined and a cohesive, crumbly mixture forms.
⏱️ 5 min - 3
If the peanut butter mixture is too runny to hold its shape, add an additional 1 to 2 tablespoons of coconut flour, one tablespoon at a time, until the mixture is firm enough to be easily shaped into an egg.
⏱️ 3 min - 4
Divide the peanut butter filling into 1- to 2-tablespoon portions. Roll each portion into a ball, then gently shape it into a flat oval resembling an egg. Place the shaped eggs onto the prepared baking sheet.
⏱️ 10 min - 5
Place the baking sheet with the shaped peanut butter eggs into the freezer for at least 20 minutes to chill while you prepare the chocolate coating.
⏱️ 20 min - 6
Prepare a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate to the bowl and melt over medium-low heat, stirring occasionally, until smooth. Alternatively, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each, until fully melted and smooth.
⏱️ 7 min - 7
Remove the chilled peanut butter eggs from the freezer. Using a fork or dipping tools, dip each egg into the melted chocolate, ensuring it is fully coated. Lift the egg, allowing any excess chocolate to drip back into the bowl.
⏱️ 8 min - 8
Return the chocolate-coated eggs to the parchment-lined baking sheet. Once all eggs are dipped and the chocolate has mostly set (about 5-10 minutes), drizzle any remaining melted chocolate over the eggs for decoration, if desired.
⏱️ 10 min - 9
Allow the chocolate-coated eggs to set completely at room temperature or in the refrigerator for about 10 minutes before serving. Store in an airtight container in the refrigerator.
⏱️ 10 min