Chocolate Peanut Butter Eggs are my husband’s hands-down favorite Easter treat and he looks forward to them every year. As a Fort Collins Nutritionist I just can’t bring myself to make his favorite treat the way his grandmother did with half a pound of butter, sugar, and peanut butter. So. . . this year I set out to make the treats he remembers so fondly with a healthy spin– and he whole-heartedly approves of these tasty Chocolate Peanut Butter Eggs! Its a quick and easy recipe that also happens to be gluten free, vegan, and really yummy. Give them a try!
Prep time: 25 minutes total
Yield: 12 Chocolate Peanut Butter Eggs
2 tablespoons maple syrup
2 tablespoons coconut flour
1/2 teaspoon vanilla
pinch sea salt
1/4 cup dark chocolate chips
1 teaspoon coconut oil
1. Combine the filling ingredients in a medium bowl and stir well.
3. While filling is freezing, slowly heat chocolate chips and coconut oil until melted. Remove filling from freezer and drop each egg into chocolate, remove with a fork, and place back on parchment paper. Freeze for another 10 minutes to allow chocolate to set before serving.
Note: This recipe also works great with sunflower butter and almond butter, so use whichever nut butter you like best!