Ingredients
Scale
- 1 cup peanut butter, creamy
- 1/3 cup coconut flour
- 1/4 cup maple syrup
- 1 cup chocolate chips, dark or semi-sweet
- 1/2 Tablespoon coconut oil
Instructions
- In a medium-sized mixing bowl, combine the peanut butter, coconut flour, and maple syrup. Stir until smooth.
- Form the peanut butter mixture into egg shapes by rolling 1-inch balls and flattening them into ovals with your fingers.
- Place the ovals on parchment paper on a cookie sheet and freeze for 30 minutes.
- Heat the chocolate chips and coconut oil in a small bowl in the microwave 30 seconds at a time, stirring in between until completely melted.
- Using two forks, coat the peanut butter eggs in the melted chocolate, letting the chocolate drip off for a few seconds.
- Transfer each egg to parchment paper to harden.
- Optional: After the chocolate has hardened for a few minutes, drizzle with more melted chocolate.
- Refrigerate the eggs until ready to enjoy.
Notes
For a nut-free option, try sunflower seed butter; expect a flavor change. Keep in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg