These peanut butter Easter eggs are the easiest ones I have ever made. You just literally need to mix 5 ingredients together to form a dough. The most time-consuming part is to create an egg-shape from the scooped dough. Well, only if you are as crafty as I am with your hands. Not at all… :D
Make sure to prepare them a day ahead if you don’t have a freezer, because they need to be refrigerated for at least a couple of hours before the chocolate coating, and 4-5 hours after. If you do own a freezer, that will accelerate the process.
These Easter eggs could be a perfect handmade gift as well wrapped up nicely.
Try experimenting with different nut butters, just make sure it’s natural, because the wrong texture could easily ruin your Easter eggs.
Ingredients (makes 20 eggs):
240 g peanut butter (or any other nut butter of your choice)
4 tbsp maple syrup
25 g coconut flour
1 tsp vanilla essence
Pinch of sea salt
120 g dark chocolate
Mix all ingredients but the dark chocolate together in a mixing bowl until they form a batter.
Form 20 egg-shaped balls with your hands and place them on a tray lined with baking paper. Put them in the fridge for a couple of hours to firm. Put them in the freezer if you want to accelerate the process.
When the “eggs” are firm enough, melt the dark chocolate in a metal bowl over boiling water, then cover all the peanut butter eggs with the chocolate. Put them back in the fridge for at least 4-5 hours to firm, but best overnight.