Gluten-Free Chocolate Peanut Butter Eggs
Peanut Butter Egg
- 1 cup creamy natural peanut butter * if possible, avoid the bottom of the jar when the peanut butter gets harder. For the best texture of peanut butter eggs you want the peanut butter to be more creamy and smooth.
- ¼ cup maple syrup
- 2 tablespoons coconut flour (up to 3 tablespoons) or 3-4 tablespoons almond flour
- 1½ cups chocolate chips of choice** I've used both semi-sweet chocolate and dark chocolate
- 1½ teaspoons coconut oil
- In a small sauce pan, over low heat, mix the peanut butter and maple syrup until creamy and well combined. Remove from heat.
- Stir in coconut flour and mix until a batter forms. It will be thick but very pliable, easy to roll and shape.
- Place a piece of parchment paper on a small baking sheet and set aside.
- Roll about 1 tablespoon batter into a ball then flatten into an egg shape, placing each peanut butter egg on the parchment lined baking tray. For reference, my peanut butter eggs are approximately 1.25 inches wide x 2 -2.25 inches tall.
- Place eggs in freezer for 20 minutes.
- While the eggs chill, in a small sauce pan over medium heat, melt the chocolate chips and coconut oil, stirring periodically. Let cool for a minute or two before dipping in peanut butter eggs so it's not to hot to handle.
- Using a fork or your fingers (though it's messier!), dip the chilled peanut butter eggs into the melted (slightly cooled) chocolate, coat fully then return to the parchment lined tray.
- If you want to drizzle extra chocolate on top, return to freezer for 5 minutes. Remove from freezer, (optional: gently take off any "extra" chocolate hanging off the edges), then use a spoon to drizzle chocolate on top.
- Return to freezer and chill additional 40 minutes.