Homemade Peanut Butter Eggs

A healthier alternative to Reese’s Eggs. Gluten-free, dairy-free, and vegan if you use vegan chocolate :)

Makes 10 large eggs

Ingredients:

Filling:

1 cup natural peanut butter

6 tbsp almond flour 

4 tbsp maple syrup 

Coating:

1.5 cups chocolate chips or chocolate bar

1 tsp coconut oil 

Mix together the peanut butter, almond flour, and maple syrup until it forms a soft dough. Using a cookie scoop, scoop the dough into 10 balls and flatten them to form them into an egg shape. Set them on a plate or baking sheet lined with parchment paper and set them in the freezer for at least 30 minutes. 

After 30 minutes, make the chocolate coating. Combine the chocolate chips and coconut oil in a microwave safe bowl and microwave in 30 second intervals, mixing the chocolate mixture after each interval. Once the chocolate is fully melted, take the peanut butter eggs out of the freezer. Using a fork, drop one egg at a time into the chocolate and coat it fully, allowing the excess chocolate to drip off. Gently place on a baking sheet or plate lined with parchment paper, sprinkle flaky sea salt on top and place in the freezer for at least 30 minutes and enjoy! Store in an airtight container in the freezer.