No-Bake Chocolate PB Eggs (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup peanut butter, creamy
02 -
1/3 cup coconut flour
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1/4 cup maple syrup
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1 cup chocolate chips, dark or semi sweet
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1/2 Tablespoon coconut oil
# Let's Cook!:
01 -
In a medium sized mixing bowl, combine the peanut butter, coconut flour and maple syrup. Stir until smooth
02 -
Form the peanut butter mixture into egg shapes by rolling 1 inch balls and flattening them into ovals with your fingers
03 -
Place the ovals on parchment paper on a cookie sheet and freeze for 30 minutes
04 -
Heat the chocolate chips and coconut oil in a small bowl in the microwave 30 seconds at a time, stirring between times until completely melted
05 -
Using two forks, coat the peanut butter eggs in the melted chocolate, letting the chocolate drip off for a few seconds
06 -
Transfer each egg to parchment paper to harden. Optional: After the chocolate has hardened for a few minutes, drizzle with more melted chocolate for decoration
07 -
Refrigerate the eggs until you are ready to enjoy them
# Cook's Notes:
01 -
These peanut butter eggs need to be refrigerated or the chocolate will melt
02 -
They can be enjoyed for up to 2 weeks when refrigerated
03 -
Let the chocolate cool for 5 minutes before coating the eggs