Peanut Butter Filled Chocolate Easter Eggs

Peanut butter filled chocolate eggs were always my favorite Easter candy.  And they still are as an adult. But since most of the ones that you can purchase at the store are filled with refined sugar and trans fats, I started to make my own a few years back.  I know what ingredients go into them, and they taste even better than the ones I had as a child.  They are pretty easy to make, all you need to do is mix up the filling, shape them, and dip them in melted chocolate.  If you are not a fan of peanut butter, or are allergic, feel free to use your favorite nut butter for the recipe.  These are a great Easter gift for children!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 12 | Prep Time: 30 minutes | Cook Time: 0 minutes | Ready in: 1 hour

Ingredients

• 1 cup organic peanut butter (just peanuts)
• 1/4 cup coconut flour
• 2-3 Tbsp maple syrup (depending on how sweet you like it)
• 1 1/2 cups chopped vegan dark chocolate

Instructions

In a bowl, combine the filling ingredients except the coconut flour and mix until well blended. Add the coconut flour 1 Tbsp at a time until you have a dough like mixture that is not too sticky to shape with your hands (peanut butters vary, so if yours is a little more stiff, you may need to add a little less or more coconut flour depending on your butter).

Shape into 12 eggs, and place on a foil lined tray, then place in the freezer to chill, about an hour.

When eggs are ready, melt the chocolate in a bowl (I like to use a double boiler with a glass bowl set over simmering water in a saucepan). Then set the chocolate next to the tray the eggs are on and dip each chocolate into it letting the excess drain off before setting it back onto the tray (I use a fork, setting the chocolate on top of it, to let the excess drain off). Once the chocolates are all dipped, place in the freezer to set the chocolate, about 5 minutes. Place some of the remaining melted dark chocolate in a pastry bag (or a ziplock bag with the corner cut off), and drizzle over the eggs for decoration. Place in the freezer to set again, then they will be ready to serve. Store in the fridge.