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Chocolate Covered Peanut Butter Eggs

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Ingredients Method

Ingredients
  

  • 1 cup peanut butter I used freshly ground peanuts, no salt or sugar added
  • 2 tablespoons grassfed butter or coconut oil
  • 1.5 teaspoons salt or to taste
  • 3 tablespoons pure maple syrup more or less to taste
  • 2 - 4 tablespoons coconut flour or substitute 1 - 2 tablespoons whole wheat flour
  • 8 ounces dark chocolate broken up into smaller pieces
  • 2 - 3 tablespoons grassfed butter or coconut oil or milk/cream optional

Method
 

  1. Line a baking sheet or flat plate with parchment paper. It should be able to fit in the freezer/fridge. A double boiler is best for melting your chocolate, but the microwave will be fine if you don’t have one.
  2. Make the peanut butter dough by combining the first four dough ingredients (peanut butter, butter, salt, syrup) in a large bowl and mix by hand until smooth. Add the coconut flour one tablespoon at a time, mixing well after each addition. Once the dough is firm enough to hold its shape and is no longer sticky, stop adding the flour. If the dough is overly dry crumbly, add a little more syrup or butter.
  3. Scoop 1 - 2 tablespoon balls of dough onto lined cookie sheet. Flatten to ½” thick and gently form egg shapes. Place in freezer for 5 minutes (or 15 minutes in the fridge) to set the dough. In the meantime, prep the chocolate coating.
  4. Melt the chocolate and butter/oil in a double boiler (or gradually in the microwave) until smooth. It will still be fairly thick. [Note: You may thin down your chocolate with more coconut oil for a smoother, pourable coating, but the finished candy may have to be stored in the fridge to prevent melting.] Remove peanut butter eggs from freezer and dip into melted chocolate using a large fork, slotted spoon, etc. Place on a wire rack to harden. I smoothed out the chocolate with a butter knife to make them look pretty.
  5. Store in fridge or freezer if they get too soft at room temp.