Description
A fresh take on the classic candy with a creamy peanut butter filling and a rich chocolate coating, perfect for Easter or any occasion.
Ingredients
Peanut Butter Egg Filling
- 1 cup Natural peanut butter (Make sure it’s drippy and salted.)
- 1/4 cup Maple syrup (For sweetness and smoothness.)
- 1/4 cup Coconut flour (Add gradually for desired consistency.)
Chocolate Coating
- 8 oz Dark chocolate chips or bar (Use for a richer taste.)
- 1 tbsp Coconut oil (Helps chocolate melt smoothly.)
Optional Add-Ins
- 1 tsp Vanilla extract (Enhances flavor.)
- 1 pinch Sea salt (Balances sweetness.)
- 1 scoop Collagen peptides (For extra nutrients.)
Instructions
Make the Peanut Butter Dough
- In a bowl, mix the natural peanut butter and maple syrup until smooth.
- Gradually sprinkle in coconut flour, stirring well between additions. Let it absorb moisture.
- The dough should feel like soft play dough, not crumbly or wet.
Shape the Eggs
- Use a small cookie scoop to portion out the dough, roll into a ball, and shape into an egg.
- Place shaped eggs on a parchment-lined tray.
Freeze for Easy Dipping
- Freeze the shaped eggs for 25-40 minutes until firm.
Dip in Chocolate
- Melt the dark chocolate with coconut oil using a microwave or double boiler.
- Dip each frozen egg into the chocolate, ensure it’s well coated, and let excess chocolate drip off.
- Place back on parchment and repeat until all are coated.
Finish with Drizzle (Optional)
- Once the coating has set slightly, drizzle extra chocolate over the top for a decorative finish.
Notes
These candies can be stored in an airtight container for up to 10 days in the fridge or 2 months in the freezer. Customize the shape for holidays.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: American, Candy