Chocolate Peanut Butter Eggs
A quick and easy treat for a fun Easter Dessert! A holiday twist on my loved Healthier Buckeyes!
Ingredients
- 1 cup oat flour 87g
- ⅓ cup natural peanut butter
- ¼ cup +1 tablespoon maple syrup
- pinch sea salt (if peanut butter is unsalted)
Chocolate Coating
- 1-2 bags vegan chocolate chips or chunks 15-20 ounces
- 2 teaspoons refined coconut oil optional
Instructions
- In a bowl mix together all peanut butter filling ingredients until well combined. Use hands to roll a spoonful of filling into a ball (size is completely personal preference), press gently to flatten and gently pinch one end to form the shape of an egg. Set on parchment paper and continue until all the filling is gone. Place into freezer to chill while prepping the chocolate.
- Melt chocolate and coconut oil in a double boiler over low heat, stiring until chocolate is completely smooth and remove from heat.
- Carefully dip each egg in the melted chocolate (or drizzle chocolate over top) and return to parchment, decorate with vegan sprinkles or sugar if desired. Repeat until all eggs are coated and decorated. Return to the freezer until chocolate is set.
Notes
Store in the fridge or freezer until ready to serve. I recommend to remove from the freezer 10 minutes prior to enjoying!