Chocolate Peanut Butter Eggs
These creamy chocolate peanut butter eggs combine rich chocolate with a smooth, low-sugar peanut butter filling. Simple to make, and gluten-free.
Servings: 15 eggs
Ingredients
- 3 tbsp unsalted butter softened to room temperature
- ½ cup thick smooth peanut butter
- ¼ tsp vanilla extract
- 1 ¼ cups shredded coconut
- 2 tbsp powdered sugar
- a pinch of salt
For dipping
- 3.5 oz dark chocolate chopped
- 2 tbsp coconut oil
- A pinch sea salt
Instructions
- Line a large chopping board with parchment paper.
- In a bowl, mix together softened butter, peanut butter, and vanilla extract.
- Add in shredded coconut, powdered sugar and salt. Combine all the ingredients to form a very thick mixture.
- Now spoon the mixture onto the chopping board with a tablespoon and use your fingers to form egg shapes.
- Pop the board into the freezer for 30 minutes until the eggs harden.
- After 20 minutes, add dark chocolate and coconut oil into a bowl. Heat in the microwave and stir every 30s until it completely melts.
- Next, dip each egg in the chocolate and cover it completely. Place each egg back onto the chopping board until you’re done with all of the eggs.
- Pop into the freezer for 10 minutes. When the chocolate hardens, remove the board from the freezer and place each egg on a new piece of parchment paper.
- Now, drizzle chocolate over the eggs in a zigzag pattern. Pop into the fridge and let the chocolate cool down for 5 minutes.
- Remove the eggs from the board, sprinkle with sea salt, and store them in an air-tight container in the fridge.
Video
Nutrition
Serving: 1 egg (1 oz) | Calories: 160kcal | Carbohydrates: 11g | Protein: 2.5g | Fat: 12g | Saturated Fat: 6.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 3.3g | Cholesterol: 6.6mg | Sodium: 72mg | Potassium: 114.3mg | Fiber: 1.7g | Sugar: 7.4g | Calcium: 9.9mg | Iron: 0.8mg