INGREDIENTS
This recipe is super easy to make and only requires 6 ingredients you probably already have on hand! I like to finish off these peanut butter eggs with a little flaky sea salt for a nice salty sweet combo.
- Creamy Salted Peanut Butter
- Maple Syrup
- Almond Flour
- Vanilla Extract
- Chocolate Chips
- Coconut Oil
- Flakey Sea Salt – optional
MORE CHOCOLATE SWEETS TO TRY:
Mini Copycat Reese’s Peanut Butter Eggs
Ingredients
Filling
- ½ cup salted creamy peanut butter
- 1 tbsp maple syrup
- 5 tbsp almond flour
- ½ tsp vanilla extract
Outer Chocolate Layer
- ¾ cup semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- Combine all filling ingredients together in a bowl until it forms a ball.
- Using a ½ tbsp measuring spoon, scoop out filling then shape into egg shapes. Once all eggs are formed, place in freezer for at least 15 minutes to chill.
- To make outer layer, place chocolate chips and coconut oil into a small bowl. Microwave for 15 sec intervals mixing each time until chocolate is melted.
- Once peanut butter eggs have hardened, use two forks to dip the eggs in the chocolate. Let extra chocolate drip off then place on a cooling rack or parchment paper. Optional- let chocolate set a little, about 5 minutes in the fridge, then drizzle on extra chocolate across the eggs. Sprinkle with sea salt, optional.
- Place back in freezer for 15 minutes then enjoy!
Notes
If using a cooling rack, chocolate may stick. Place back in freezer to make sure the eggs are completely hardened then press up on eggs from underneath rack to separate.