Peanut butter filled Easter eggs
It isn’t Easter without Easter eggs, and these peanut butter filled Easter eggs are as decadent as they look.
They’re also incredibly fun to make, so get the family involved or invite a friend over for some Easter treat-making fun.
For the peanut butter filling
Mayver’s Dark Roasted Peanut Butter
1 teaspoon of vanilla (more or less to taste)
2 tbsp of coconut flour
A pinch of flaky sea salt
For a sweeter filling, feel free to add a touch of maple syrup, honey or monk fruit sweetener.
For the chocolate coating
1 block (about 1/2 cup) of good quality dark chocolate – (use dairy free if vegan or lactose intolerant)
Line a small tray (or plate) with baking/parchment paper and set aside.
Place all filling ingredients into a small bowl and stir until well combined.
Taking approximately 1 tablespoon at a time (depending on how big or small you want your egg to be) roll them into balls, then gently pinch one end to create an egg shape then place your peanut butter egg onto your prepared baking sheet.
Repeat until all mixture has been used then place your egg-laden tray into the fridge or freezer for 5-10 mins to chill while you prepare that dreamy chocolate coating.
Melt the chocolate broiler style by placing chocolate in a small bowl over a pot of simmering water, or heat in the microwave in short increments.
Remove chilled peanut butter eggs from the fridge/freezer.
Taking one peanut butter egg at a time, place into melted chocolate, use two forks to gently coat each egg, tap off any excess melted chocolate and return to your lined tray.
Repeat until all peanut butter eggs have their deliciously indulgent, dark chocolate coating.
Drizzle any remaining chocolate over your now coated peanut butter eggs.
Pop them back into the fridge (or freezer) for 5-10 mins to set.
These delicious little eggs will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!
Recipe by @emsswanston