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Chocolate Covered Peanut Butter "Eggs"

Chocolate-Coated Peanut Butter "Eggs"

Makes 19-20 teaspoon-sized "eggs"


1/2 cup peanut butter (I used "natural" peanut butter); any nut butter will work

1/8 (heaping) teaspoon salt

1/2 cup powdered sugar

4 tablespoons cocoa powder

2 tablespoons melted coconut oil

3 tablespoons maple syrup


Mix the peanut butter, salt, and powdered sugar until a crumbly dough forms.  If it's too moist, add a bit more powdered sugar; too dry, add a bit more peanut butter.  (It really depends on the type of peanut butter you use.)


Line a baking sheet with parchment or waxed paper.


Using a teaspoon, scoop out the peanut butter dough.  Form into an oval or "egg" shape.  Place "egg" on the prepared baking sheet.  Repeat until all dough has been used.  


Freeze "eggs" until hardened; about an hour.


When ready to coat the "eggs" in chocolate, whisk together the cocoa powder, melted coconut oil, and maple syrup in a medium bowl until smooth.  

 

Insert a toothpick into the bottom of each egg, if desired, to make "lollipops" as you dip the "eggs" into the chocolate coating OR use two spoons to dip and coat the "eggs".  Whichever method you choose, work quickly (so the "egg" stays hard/frozen) and dip each one into the chocolate sauce.  Place dipped egg on the lined baking sheet.  Once all "eggs" have been dipped, freeze until set (15-20 minutes).  


*I stored mine in the freezer because the coconut oil in the coating will begin to soften at about 76 degrees F (warm room temperature) and the "eggs" will be a mess to eat. 


**This recipe makes quite a bit of the chocolate coating.  It is much easier to dip in a deep "pool" of coating rather than trying to scrape together the last bit to dip the one in.  That being said, I hate to waste food.  Double-dipping the eggs is one idea, as is using the delicious coating as a topping for ice cream, fruit, etc. 


Recipe from Chocolate Covered Katie's amazing site
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