I wasn’t planning to make a recipe for Easter and my only Easter post was going to be the Allergen-Free Easter Candy Review. Last week, I opened Instagram and this beautiful picture was staring at me and I couldn’t resist. I have been meaning to try making one of his recipes and this seemed like a good one to try. A recipe that’s gluten- and dairy-free (we modified it to also make it soy-free)? Check. Few ingredients? Check. Easy to make? Check. If you clicked the link of the picture, I’m sure you’re already salivating. Here’s how to make chocolate peanut butter Easter eggs.
These lovely delights are also vegan, sugar-free, keto, and paleo. Want to make them peanut-free? Arman has you covered! Check out his suggestions here.
Note: our recipe is slightly different than Arman’s because we didn’t realize we were low on chocolate chips until we were getting ready to make the recipe. Oops. To find the exact measurements, click on the link above.Chocolate Peanut Butter Easter Eggs (Vegan, Paleo, GF,DF, SF, Keto) Click To Tweet
(Makes 20 eggs)
1/3 c coconut flour
1 c smooth peanut butter
1/4 c maple syrup (you can use a sticky sweetener of your choice)
1 c chocolate chips of choice
Optional: 1 tbsp of your choice of liquid
Combine flour, peanut butter, and sweetener. Blend/mix until combined.
Pro tip #1: melt peanut butter beforehand if it’s too stiff
Pro tip #2: if mix is too crumbly, add 1 tsp of liquid of choice as needed (we had to use 7 tbsp of vanilla almond milk; this could also be because we altered our measurements)
Line a cookie sheet with parchment paper.
With slightly damp hands, begin forming mix into dome shapes and places on parchment paper.
Pro tip #3: We placed mix onto the spoon and formed to shape since it’s shaped like an egg.
Place peanut butter eggs into the freezer until frozen. We let ours freeze for about an hour. The ones we made first were firmer faster, so we turned the cookie sheet with the newer eggs towards the back of the freezer. They could have probably sat a bit longer.
Once frozen, place chocolate chips in bowl to melt. Melt for 1 minute and then an additional 30 seconds as needed. We used Enjoy Life’s Mega Chunks and had to stir them in between. We also stirred afterwards to get it to cool down a bit. Note: Enjoy Life is made with cane sugar, so you may need to find an alternative to keep it sugar-free.
Dip peanut butter eggs in chocolate until completely covered. Place them back onto parchment paper before placing it in the refrigerator to firm until chocolate forms hard shell. Ours were ready in about 30 minutes.
Now you’re ready to devour your chocolate peanut butter eggs! Good luck stopping at one or two! You know this is a judgment-free zone. 😀
Total Carbs: 4g
Dietary Fiber: 3g
Visual aids of the chocolate peanut butter eggs process:
As always, sharing is caring. Stay connected by following GFS on social media using the handy buttons below. Be sure to follow Arman too (SO much #foodporn on his Instagram)!Homemade Vegan Paleo Chocolate Peanut Butter Easter Eggs (GF, SF, DF) Click To Tweet