Ingredients

The following ingredients have 6 Servings
  • 1/2 cup all-natural peanut butter
  • 2 tablespoons pure maple syrup
  • 1 tablespoon coconut flour
  • 1/4 teaspoon sea salt
  • 1/2 cup dark chocolate chips

Instruction

  • In a medium bowl, combine the peanut butter, maple syrup, coconut flour, and salt. Mix well, until a uniform batter is formed.
  • Line a baking sheet or plate with parchment paper. Use a tablespoon to scoop the batter into 7 balls. Use your hands to press and shape each ball into an egg-like shape. Place the pan of penaut butter eggs in the freezer to set.
  • While the peanut butter middles are setting in the freezer, melt the dark chocolate chips. Stir until smooth.
  • Remove the the peanut butter eggs from the freezer, and use a spoon to spread the melted chocolate over the top of each one. The chocolate may set very quickly if the eggs are cold from the freezer, or you can place the pan back in the freezer for a few minutes to help the chocolate set.
  • Flip the eggs over and coat the other side with chocolate, too.
  • Use any remaining melted chocolate to drizzle over the top, and sprinkle one side with flaky sea salt, if you'd like to. Serve chilled from the fridge. Peanut butter eggs will keep for up to 2 weeks in the fridge, or up to 6 months in the freezer.