Chocolate Peanut Butter Eggs
Say hello to this minimal ingredient homemade version of the oh-so-popular dessert. These Chocolate Peanut Butter Eggs featuring almond pulp from the Almond Cow make for the perfect Easter treat!
PREP TIME: 30 MINS
SERVINGS: 20
Instructions
- To a food processor, add peanut butter, coconut flour, almond pulp, and maple syrup. Pulse until it sticks together.
- Transfer mixture to a piece of parchment paper, and using a rolling pin, roll and flatten out the filling.
- Using an egg-shaped cookie cutter (of any kind), shape filling into eggs. Transfer to a freezer for 30 minutes to harden.
- Once the filling is firm, it's time to make the chocolate.
- Add cacao butter to a pot and melt. (1 cup hardened cacao butter should yield ½ cup melted cacao butter, but this may vary).
- Once melted, add cacao powder and maple syrup, and stir until smooth. Remove from heat and allow to cool for 10 minutes.
- Dip the filling into the chocolate (one by one), and transfer to a piece of parchment paper.
- Transfer back to freezer for 2-3 minutes, and decorate however you like!
Ingredients
1 cup peanut butter¼ cup coconut flour
¼ cup almond pulp (from almond milk)
2 tbsp maple syrup
Filling: 1 cup peanut butter
Filling: ¼ cup coconut flour
Filling: ¼ cup almond pulp (from almond milk)
Filling: 2 tbsp maple syrup
Chocolate Coating: ½ cup cacao butter, melted
Chocolate Coating: ½ cup cacao powder
Chocolate Coating: 3 tbsp maple syrup
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