Peanut Butter Eggs
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These peanut butter eggs are a cinch to throw together, and they’re healthier than store-bought versions, using just a fraction of the sweetener and doing without any butter. My peanut butter eggs are naturally sweetened with pure maple syrup, which pairs delightfully with the salted peanut butter flavour. They’re chewy inside with a "crack" of chocolate that quickly melts in your mouth!
Yield
6 eggs
Prep Time
10 Minutes
Cook time
5 Minutes
Chill time
30 to 45 minutes
Total Time
15 Minutes
Ingredients:
- 1/2 cup (120 g) 100% natural peanut butter (smooth or crunchy)*
- 1/8 teaspoon fine sea salt
- 1 1/2 tablespoons (22.5 mL) pure maple syrup
- 1 to 3 teaspoons (3 to 9 g) coconut flour, as needed
- 2/3 cup (125 g) non-dairy chocolate chips
- 1 1/2 teaspoons coconut oil
- Sprinkles, for decorating
Directions:
- Line a large plate with parchment paper and set aside.
- Stir your peanut butter well before measuring to make sure there isn’t a lot of oil sitting on top.
- In a medium bowl, stir the peanut butter, salt, and maple syrup vigorously for 30–60 seconds, until the mixture thickens up.
- Stir in the coconut flour until combined, starting with a teaspoon. We're looking for a texture that isn't too sticky, but isn’t too dry either. Let it sit for a couple minutes to thicken slightly, as the coconut flour will continue to absorb moisture over time. If your peanut butter mixture is still very sticky, you can add a touch more coconut flour and stir again.
- Spoon about 1 1/2 tablespoons of dough into your hand and form it into an egg shape (or you can use an egg mold if you have one), then place it on the lined plate; repeat until no more dough remains. Chill in the freezer for about 20 to 30 minutes until firm.
- A few minutes before the eggs are finished chilling, add the chocolate chips and coconut oil into a small pot and heat over the lowest heat setting, stirring frequently (alternatively, you can use a double boiler). Stir until the chocolate is completely smooth, and then turn off the heat.
- Rest an egg on a fork and dip it into the melted chocolate until it’s completely coated. Tap off excess chocolate on the side of the pot and place the egg back on the lined plate. Immediately add on some sprinkles before the chocolate sets. Repeat for the rest. (If at any point the melted chocolate starts to thicken [this could happen due to the coldness of the eggs], simply add a tiny bit of coconut oil and gently warm the chocolate over low heat, stirring until combined.)
- Place the plate in the freezer for around 10 to 15 minutes until the chocolate is firm. Leftover eggs can be stored in the fridge in an airtight container for 2 to 3 days. They are best enjoyed fresh though as the peanut butter has a tendency to dry out with time.
* I recommend only using 100% natural peanut butter for this recipe. You only want to see roasted peanuts on the label. The no-stir kinds made with oil and sugar might not work the same way. The PB I use is quite runny. If your PB seems dry, you probably won't need to use all of the coconut flour.
If you have any leftover melted chocolate and you don’t want it to go to waste, simply spoon it onto a parchment lined plate (or into a silicone mold) and freeze it until firm.