I'm not sure there's anything better than a chocolate-y treat combined with PB.
I remember being so excited for Easter baskets to arrive with the one hope there'd be a Reese's peanut butter egg in them. Unfortunately, it seems these treats aren't quite the novelty they once were. I also remember when mini eggs and Cadbury cream eggs were only available during the Easter season...
There are many reasons these treats should be avoided now.
And this brings me to our newest and my all time favourite UPGRADED treat - Homemade Chocolate Peanut Butter Eggs (they can even be made nut free!)
WHAT YOU'LL NEED
1 Cup All Natural Peanut Butter, Almond Butter or Sunflower Seed Butter
2 Tbsp Coconut Flour
2 Tbsp Maple Syrup
1 tsp Vanilla
A pinch or Two Sea Salt
1 Cup Dark Chocolate Chips (we like the Enjoy Life brand)
1-2 Tbsp Cacao Butter *optional
HOW TO
1. Mix all ingredients (except chcolate chips and cacao butter) together. Mix well.
2. Using a tablespoon form peanut mixutre into egg shapes.
3. Once shaped place on parchment paper lined baking sheet and place in freezer.
4. While eggs are chilling melt chocolate chips over low (very low) heat. Stir in cacao butter if using
5. Once chocolate is melted and smooth dip eggs one at a time until fully coated. Move quickly so they don't get too soft.
6. Return chocolate coated eggs to parchment paper baking sheet and place in freezer once again to set.
7. Store in the fridge.
Don't make them too early...they may not make it to Easter.
