Healthy Peanut Butter Eggs
User Reviews
5
Healthy Peanut Butter Eggs
Description
This recipe blends natural peanut butter with maple syrup and coconut flour to create a thick dough that can be shaped into egg forms. After chilling to set, the eggs are dipped in melted chocolate mixed with coconut oil to enhance smoothness and coverage. The coconut flour helps bind the mixture, providing a soft yet firm bite. Chocolate coating adds richness and a slight snap, rounding out the flavor profile.
These peanut butter eggs can be shaped larger or smaller depending on scoop size, allowing portion control. They chill quickly and require no baking, making them convenient for preparing ahead. The use of salt, if desired, can highlight the flavors of the peanut butter and chocolate balance.
The recipe suggests flexibility with nut butters and chocolate types, catering to paleo or vegan preferences. Coconut oil is optional but aids chocolate consistency and shine.
Ingredients
- 1 cup peanut butter no added sugar, all-natural
- ¼ cup pure maple syrup
- 2.5 - 3 tablespoons coconut flour see notes
- 1 cup chocolate chips vegan/paleo friendly as needed, favorite variety
- 1 teaspoon coconut oil see notes
- sea salt optional, flaked
Instructions
- Line medium baking sheet with parchment paper; set aside.
- Make mixture: In medium bowl combine peanut butter with maple syrup. Stir in coconut flour and pinch of salt (if using unsalted peanut butter). Dough should be thick but soft enough to scoop.
- Scoop & Shape: Using a medium cookie scoop, scoop dough and place on lined baking sheet. Once you've scoop all the dough, roll dough between palms, gently flatten and shape into eggs. The medium cookie scoop should yield about 12 large eggs. If you want smaller and more eggs, use a small cookie scoop.
- Chill: Transfer baking sheet to chill in freezer for 20 minutes, or fridge for 45 minutes.
- Melt Chocolate: During the last 5 minutes of chilling time, begin melting the dark chocolate with coconut oil in small saucepan over low-medium heat; stir continuously until chocolate is melted. Or use microwave on half power in 30 second increments, stirring in between until melted.
- Dip: Remove tray from freezer; Using spoon or dipping tool dip the peanut butter eggs in chocolate, one by one and placing back on lined baking sheet. If sprinkling with sea salt, make sure to immediately add the sea salt to top of chocolate dipped egg after it's placed down on sheet.
- Chill to Set: Transfer tray to fridge for 10 minutes until chocolate has set.
- Enjoy! Now the eggs are ready to eat! Best stored in fridge until ready to be eaten.
Notes
- Use your preferred nut or seed butter to make this recipe paleo friendly.
- You may need between 2.5 to 3 tablespoons of coconut flour depending on the peanut butter's moisture.
- Coconut oil helps smooth the melted chocolate for easier dipping but is optional depending on your chocolate type.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 231kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 104mg | 4% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Calcium | 29mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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