Peanut Butter Eggs

This will be a fun, healthy substitute for Easter Egg candies!

Ingredients:

1/2 cup creamy natural unsweetened peanut butter or other nut or seed butter
1 Tablespoon honey or maple syrup or to taste
1 Tablespoon coconut flour or more if your nut butter is very oily
Pinch salt optional, but recommended
1/2 cup dark or semi-sweet chocolate chips; use a dairy-free variety if vegan or paleo


Instructions

Puree peanut butter (or other nut butter), honey, coconut flour and salt in a food processor until it forms a dough like mass. You can add a bit more flour if it doesn't form a dough but a little at a time. Make sure the oils are mostly absorbed.

Roll the dough into 1-inch balls then flatten and lengthen into palm to form it into egg shape.
Freeze peanut butter eggs in airtight container for at least an hour until firm.
In a microwave, melt the chocolate in 30-second intervals, make sure you stir in between, 90 second in total. Stir until chocolate is quite smooth and shiny.
Dunk the eggs into the chocolate and place in a wax paper to dry. Repeat with all other eggs.
You can use the remaining chocolate to drizzle on top of the eggs to create texture and design. Or add colorful sprinkles on top! Allow the eggs to sit at room temperature or place them in the fridge until the chocolate has completely hardened. You may serve it  and enjoy..or store it for about 1 week.

Are you ready to start your health and fitness journey? Feel free to email me!