Yes we know it’s a pretty bold statement to call these Peanut Butter Chocolate Eggs “healthy” and although we know they can’t take the place of your fruits and veggies, they are healthier than the real thing and still just as sweet and decadent! They are gluten-free, vegan, and made with all natural ingredients making them high in protein and antioxidants so your kids can enjoy them without you feeling guilty!
INGREDIENTS
1 Cup Natural Peanut Butter
2 Tablespoons Grade A Pure Maple Syrup
1-2 Tablespoons of Coconut Flour
7 oz. Dark Chocolate
3 oz. White Chocolate for Decorating
Egg shaped cookie cutter
Optional: Food Coloring to add to White Chocolate
In a medium bowl, mix together peanut butter, maple syrup, and 1 tablespoon of coconut flour.
Slowly add more coconut flour as needed if the batter is too runny. You want the peanut butter batter to be pretty sticky and resemble a wet dough.
Roll out batter on parchment paper until it’s about 1/2 inch in thickness (no thicker or thinner).
Transfer the parchment paper onto a pan and place batter in freezer for 30-45 minutes or until hard.
Using an egg shaped cookie cutter, cut out eggs and remove access dough. Freeze for another 15-30 minutes.
When freezing time is almost over, start preparing your melted chocolate. Pour 7 oz of Dark Chocolate into microwave safe bowl and place in microwave for 30 seconds. Then stir until melted. You may need to microwave an additional 30 seconds depending on the size of your chocolates.
Use a basting brush to quickly brush a thick layer of chocolate all over each egg. Work fast so the peanut butter eggs stay frozen while brushing the chocolate on.
You can also use a fork to dip each peanut butter egg into the chocolate making sure to to coat evenly. After you have coated each egg, carefully transfer them back to the pan and let freeze for 30-45 minutes.
When freezing time is almost over, start preparing and melting the white chocolate. If you choose to add food coloring to the white chocolate, only add a very small drop to be sure the white chocolate doesn’t seize up.
Dip a fork into your melted white chocolate, and drizzle it over the eggs. For a more controlled drizzle, place the melted white chocolate in a plastic bag and snip off a tiny piece of one corner.
You can keep these stored in the fridge for up to 1 week! Happy Easter!
No Comments