Healthier Chocolate Peanut Butter Eggs
These healthier chocolate peanut butter eggs are easy to make and taste even better than the store-bought version! They’re the perfect no-bake dessert that everyone will love.
Servings: 18 eggs
Ingredients
- 1 cup peanut butter
- ½ cup + 2 Tablespoons almond flour
- 1 Tablespoon pure maple syrup
- ½ teaspoon vanilla extract
- ¾ cup chocolate milk or dark, plus more if needed
- 1 teaspoon coconut oil
Optional Toppings
- ¼-⅓ cup white chocolate
- Sprinkles
Instructions
- Place parchment paper on a baking sheet or plate (be sure whatever you use fits in your freezer).
- Prepare the filling. In a medium bowl, add the peanut butter, ½ cup almond flour, maple syrup, and vanilla extract. Stir to combine. Add additional almond flour, 1 tablespoon at a time, to get a thick consistency. You want the peanut butter mixture to be pliable, similar to dough. It should be thick (not sticky) but soft enough to shape. The most important thing is that it holds its shape. *
- Shape into eggs. Once you have the desired thick consistency, scoop ~1tablespoon and roll into a ball. Shape into eggs by slightly flattening the ball and gently pressing at the top with your thumb and forefinger to form an oval shape. Place on the parchment paper and place in the freezer for 30 minutes, or until hard. (the longer the eggs stay in the freezer, the easier it will be to roll in chocolate.)
- Melt the chocolate. After about 30 minutes melt the chocolate with the coconut oil. Use the double boiler method or place chocolate and coconut oil in a microwave safe bowl and microwave in 30 second increments, stirring in between until melted. Once the chocolate is melted, set aside to cool for a few minutes.
- Dip the eggs. Remove the peanut butter eggs from the freezer. Using a fork, quickly dip peanut butter eggs one at a time, being sure to evenly coat. Let excess drip off before placing back on the parchment paper. Continue until all the eggs are coated in chocolate. Place in the freezer for at least 20 minutes to set.
- Optional decorations. You can melt white chocolate or the chocolate you coated the eggs with. Then place the chocolate in a small Ziploc bag. Seal the bag tight, being sure to get all the air out. Push the chocolate to one corner of the zip loc bag. Snip the very tip of the corner so the chocolate comes out nice and thin. Remove the eggs from the freezer and drizzle the chocolate over each egg working on a diagonal (or however you want to design). If you want to add sprinkles, be sure to work quickly and work in batches as the chocolate will harden right away.
- Store the eggs in an airtight container in the refrigerator. Or place in the freezer for up to 3 months. Be sure to thaw peanut butter eggs at least 5-10 minutes before eating from the freezer.
Nutrition Facts
per one (recipe makes ~18 eggs, pending size)
176 Calories, 14 gram fat, 5 gram protein, 10 gram total carbohydrate, 3 grams of fiber, 4 grams sugar, 4 mg sodium
Notes
You can use chocolate chips or your favorite chocolate bar. Just chop the bar into small pieces before you measure. *If you use a peanut butter brand that has more oil in it, you will have to add additional almond flour than what this recipe calls for to get the right consistency. You can make these peanut butter eggs however big or small you want. If you don’t want to shape them into eggs you can keep them as round balls. The coconut oil added to the chocolate helps thin it out. If you find your brand of chocolate is thin when it melts, you don’t have to add it.
You can use chocolate chips or your favorite chocolate bar. Just chop the bar into small pieces before you measure. *If you use a peanut butter brand that has more oil in it, you will have to add additional almond flour than what this recipe calls for to get the right consistency. You can make these peanut butter eggs however big or small you want. If you don’t want to shape them into eggs you can keep them as round balls. The coconut oil added to the chocolate helps thin it out. If you find your brand of chocolate is thin when it melts, you don’t have to add it.