Easter is almost here and these Chocolate Peanut Butter Eggs will remind you of a Reeses Peanut Butter Cup…but they taste way better and are made from whole, real ingredients that are good for you!
As you know, Chocolate and Peanut Butter are my most favorite combo ever! These little gems are gluten-free, and free of any refined sugar or oils. I promise my Chocolate Peanut Butter Eggs will be sure to please the whole family this Easter!
1 cup natural peanut butter (I like Trader Joe’s)
1/2 cup almond flour
2 tbsp flaxseed meal
4 tbsp maple syrup
1 tsp vanilla
1/2 tsp sea salt
1 cup dark chocolate chips
1 tbsp coconut oil
Extra peanut butter, watered down with 1-2 tbsp water, for drizzling
In a medium bowl, mix together peanut butter, almond flour, flaxseed meal, maple syrup, vanilla and sea salt. Stir until smooth. Line a baking tray with parchment paper. Shape peanut butter mixture into 2 inch oval eggs and place them on the baking sheet.
Place the dark chocolate chips and coconut oil in a glass bowl and microwave for about 1 minute or less, stopping to stir after each 20 seconds. Be sure the chocolate does not overcook or it will burn and harden.
Dip each egg in the chocolate, coating both sides. Place back onto the parchment paper. Drizzle with the watered down peanut butter. Freeze for a few hours. Store in the refrigerator until ready to serve. Enjoy!
Optional: Use 1/2 cup dark chocolate chips and 1/2 cup of white chocolate chips for dipping so you will have 1/2 dark chocolate dipped eggs and 1/2 white chocolate dipped eggs!)