Peanut butter and chocolate are a match made in heaven!
With the Easter Bunny set to arrive this month, why not try a healthier variety of chocolate & peanut butter eggs?
1/2 cup organic, natural peanut butter (or any nut butter of your choice!)
2 Tablespoons pure maple syrup
1 Tablespoon coconut flour
1/4 Teaspoon sea salt (only if your nut butter is unsalted)
1/2 Cup dark chocolate chips
1 Teaspoon coconut oil (I also used avocado oil with success)
In a medium bowl, combine nut butter, maple syrup, coconut flour, salt. Mix well for a uniform batter.
Use a spoon to scoop batter into balls (using your hands to roll into egg-like shapes). The original recipe said 6 balls, but I found those too big for my taste, and preferred smaller ones. About 18-20.
Place on a plate with parchment paper, and into the freezer to set.
Melt the dark chocolate chips and oil.
Remove the nut butter middles from freezer and dunk each one in the chocolate so they are completely coated.
Return the chocolate covered balls to the parchment paper, and spoon any additional chocolate over the tips for a thicker chocolate coating (if you’d like).
Allow to set in freezer for at least 15 minutes before serving.
Store and serve directly from freezer, as the chocolate will soften at room temperature.
Enjoy this healthier alternative to a popular Easter treat! 🐣
📸 and recipe cred: @detoxinista