Peanut Butter Treats (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 Tablespoon coconut oil
02 -
1 cup chocolate chips, dark or semi-sweet
03 -
1/4 cup maple syrup
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1/3 cup coconut flour
05 -
1 cup creamy peanut butter
# Instructions:
01 -
Mix the coconut flour, creamy peanut butter, and maple syrup in a medium bowl. Keep stirring until smooth and well combined.
02 -
Take about a tablespoon of the mixture, roll it into a small ball, and then press into an oval using your fingers.
03 -
Put the shaped eggs onto a cookie sheet lined with parchment paper. Pop them in the freezer for 30 minutes.
04 -
Microwave the chocolate chips and coconut oil in a small bowl for 30-second intervals. Stir well after each round until the mixture is melted and glossy.
05 -
Using two forks, drop each peanut butter egg in the melted chocolate. Let any extra drip back into the bowl before setting it aside.
06 -
Put the coated eggs back on a piece of parchment paper so the chocolate can firm up.
07 -
After the chocolate firms slightly, drizzle more melted chocolate on top for decoration and let it dry.
08 -
Keep the eggs chilled in the refrigerator until you're ready to dig in.
# Notes:
01 -
Keep them cool - To avoid the chocolate getting messy, leave the eggs in the fridge. They'll be good for up to 2 weeks.
02 -
Freezing option - They freeze nicely! Stick them in a freezer-safe bag and grab one whenever you want. They'll keep for 3 months.
03 -
Cool the chocolate - Let the melted chocolate sit for 5 minutes so it doesn't melt the peanut butter filling when you coat the eggs.