Chocolate Peanut Butter Easter Eggs

Disclaimer: This is not my recipe all the credit goes to Toasted Pine Nut the recipe is linked: here

Who doesn’t love Reese’s Chocolate Eggs?! Even though I’ve never actually had one, I’ve been making my own for 3 years now and they never let me down. It’s a bonus this recipe calls for minimal ingredients and gluten free, if that applies to you. The combination of peanut butter and chocolate is a no brainer. They are rich but easy to eat so watch out.

Recipe

Makes: 13, Prep Time: 15 min, Cook Time: 1 Hour

Disclaimer: This is not my recipe all the credit goes to Toasted Pine Nut the recipe is linked: here

Ingredients

  • 1 cup natural peanut butter
  • 1/4 cup honey (any sweetener works)
  • splash of vanilla extract
  • 1/4 cup blanched almond flour
  • 1/4 tsp pink Himalayan sea salt
  • 1 cup 60%+ cacao dark chocolate chips
  • 1 tbsp refined coconut oil

Directions

  1. Put the peanut butter, agave nectar (honey or maple syrup works too), and splash of vanilla in a food processor.
  2. Process until combined, about 5 seconds.
  3. Add the almond flour and sea salt.
  4. Process again until combined and the mixture balls up.
  5. Use a rubber spatula to scrape down the sides and process again for another 5 seconds.
  6. Grab ping pong sized ball of the peanut butter mixture and form it in an egg shape.
  7. Place it on a cutting board (or baking sheet) lined with parchment paper.
  8. Freeze until firm.
  9. Melt the chocolate in a small bowl, stirring every 30 seconds.
  10. Add the coconut oil to the chocolate and continue to stir until the chocolate is smooth and drippy.
  11. Take the eggs out of the freezer.
  12. Drop one of the peanut butter eggs into the chocolate, coat it and then lift it out using a fork. I like using a fork because the excess chocolate just drips through the prongs.
  13. Once all the excess chocolate has dripped down, you can place it back on the parchment paper. If the eggs get to soft to keep dipping in chocolate place them back into the freezer till hard enough to work with again.
  14. Transfer the chocolate covered eggs to the freezer so the chocolate can harden for about an hour.
  15. Optional step: Transfer the leftover chocolate to a small plastic baggie. Once the chocolate eggs are hardened, cut a small corner off the baggie and drizzle the chocolate back and forth across each egg for some decoration. Place the eggs back in the fridge for the chocolate drizzle to harden.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s