Ingredients
Scale
For the peanut butter filling:
- 1 cup natural creamy peanut butter
- 1/4 cup + 2 Tablespoons (3/8 cup) brown sugar
- 1/3 cup coconut flour
- 1/2 teaspoon vanilla
For the dipping:
- 1 1/2 cups good quality chocolate chips (I used Ghirardelli)
- 3 Tablespoons peanut butter
- and/or white candy melts or almond bark
- (Optional) candy sprinkles
Instructions
- Line a baking sheet with wax paper or a silicone baking mat. In a medium mixing bowl, mix together the peanut butter filling ingredients. Spray your hands with cooking spray and shape the mixture into eggs.
- Set the tray in the freezer until the eggs are frozen.
- When it’s time to dip the eggs, put the chocolate chips and peanut butter in a bowl and microwave on high for 1 1/2 minutes. Stir and stir and stir until the chocolate is all melted. If you have any chunks left, microwave for 30 seconds more.
- Line another baking sheet with wax paper or a silicone baking mat.
- Taking a small number of frozen eggs from the freezer at a time, dip the eggs in the melted chocolate, using a fork to gently turn them over, then lift and let some of the excess chocolate drip off into the bowl before setting on the newly prepared tray. If desired, sprinkle immediately before the chocolate sets.
- Set the eggs in a cool spot if you want the chocolate to set faster. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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