4 Ingredient Chocolate Peanut Butter Eggs

4 Ingredient Chocolate Peanut Butter Eggs

  • Needs just 4 Ingredients
  • Ready in less than 10 minutes
  • smooth and creamy peanut butter center
  • Refined Sugar-Free and 100% Sugar-Free option
  • Paleo AND Vegan-friendly
  • Ketogenic AND gluten-free
  • Naturally low carb and high protein
  • Dairy Free AND a nut-free option
  • Peanut-Free option
  • The ultimate Paleo Vegan and Gluten Free Easter chocolate!

HOW DO YOU MAKE PEANUT BUTTER EGGS?

It’s a simple 3-step process in making peanut butter eggs, which is the main attraction in this healthy Easter chocolate recipe.

  1. Make your peanut butter eggs by combining coconut flour, smooth peanut butter and a sticky sweetener of choice (see below for peanut-free options!)
  2. Once a dough is formed, roll into small balls and shape them into an egg shape
  3. Freeze until firm enough to dip into the chocolate

HOW DO YOU DIP PEANUT BUTTER EGGS IN CHOCOLATE?

I simply melt my chocolate and use a large soup spoon and a fork. I place the peanut butter egg on the spoon, dip it completely in the melted chocolate before switching to the fork to place onto a lined plate.

Alternatively, you can use a candy scoop, but I found those to make an absolute mess in the end.

HOW TO MAKE THIS RECIPE PEANUT-FREE AND PALEO FRIENDLY?

Before the Paleo and keto police come chasing after me, this peanut butter eggs recipe has bee tested to be paleo and keto friendly. Can we say….Almond Butter Chocolate eggs or Peanut Free Chocolate Eggs?

If you aren’t a fan of peanut butter or want an alternative, smooth almond buttersunflower seed butter, and cashew butter will be your best bets.

TIP! Ensure your nut or seed butter of choice is smooth. If it is a little firm, melt it with your sticky sweetener of choice to ensure no lumps remain.

Ingredients

  • 3/4 cup coconut flour
  • 2 cups smooth peanut butter Can sub for any nut or seed butter
  • 1/2 cup sticky sweetener of choice
  • 1 tbsp liquid of choice Optional
  • 2-3 cups chocolate chips of choice

Instructions

  1. In a large mixing bowl, combine your coconut flour, smooth peanut butter and sticky sweetener of choice and mix until combined. If you peanut butter is too stiff, melt it slightly beforehand.
  2. If the batter is too crumbly, add some liquid of choice, one tablespoon at a time until a thick, formable batter remains.
  3. Line a large plate or tray with parchment paper. Slightly wet your hands and form egg-shaped domes with the peanut butter mixture. Repeat until all the dough is used up and place in the freezer.
  4. Once frozen, melt your chocolate chips of choice. Dip the peanut butter eggs into the chocolate, ensuring they are fully coated. Place back on the parchment paper and refrigerate until firm.

Recipe Notes

* You can use maple syrup, agave nectar, honey and brown rice syrup. To keep it keto friendly, you can use monk fruit sweetener and add coconut milk until thick.

** I use either Dairy Free Paleo Vegan Chocolate Chips or Stevia Sweetened Chocolate Chips, which is keto friendly.

Healthy Paleo Vegan Peanut Butter Eggs can be kept at room temperature, and are also delicious refrigerated and freezer friendly.

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