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Healthy Peanut Butter Eggs

Servings 6 servings

Ingredients

  • 1 cup dark chocolate chips
  • 1 tsp coconut oil
  • 1/2 cup natural peanut butter
  • 3 TBSP powdered coconut sugar*
  • 2 tsp coconut flour
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

  1. In a liquid measuring cup, add in the dark chocolate chips and coconut oil. Microwave on high in 30 second intervals. Stir after each interval until the chocolate is melted (about 3x or 90 seconds total).

  2. Pour about 2-3 tsp of melted chocolate into the egg molds (or whatever molds you are using). With a spoon or your fingers move the chocolate to evenly coat the bottom of the molds. Place in refrigerator for about 10 minutes to firm up.

  3. In a small bowl combine the rest of the ingredients: peanut butter, powdered coconut sugar* (I make my own, see note below), coconut flour, vanilla and salt. Once the chocolate is hardened, add equal amounts of the peanut butter filling into each cavity of the mold spreading evenly. Place back in fridge for 5-10 minutes.

  4. Lastly with the remaining melted chocolate, pour or spoon even amounts over the top of the peanut butter to completely cover them. Place back in fridge one last time for about 20 minutes to completely firm up. 

  5. Take the eggs out of the fridge and gently wiggle the edges of the mold around to loose the eggs. Carefully turn over onto a clean surface and the molds should release easily. Enjoy right away or store in the fridge for snacks during the week!

Recipe Notes

*To make your own powdered coconut sugar, simply add 1 cup of coconut sugar and 2 TBSP of tapioca starch into a food processor or high speed blender. Process for about 1 minute until the sugar is all ground up and very fine. Store in an airtight container.

*If you don't have egg molds, just use whatever you have around! You can even make them in muffin liners. It is the same process but will yield more cups if you don't have such a deep mold.