PEANUT BUTTER EASTER EGGS

Ingredients PEANUT BUTTER EASTER EGGS :

  • 2/3 cup all-natural peanut butter
    or almond butter
  • 1 Tbsp Crosby’s Fancy Molasses
  • 1-2 Tbsp coconut flour
  • 150 g dark chocolate
  • Sprinkles (optional)

Directions To Make PEANUT BUTTER EASTER EGGS :

  • In a medium bowl blend the peanut butter, molasses
    and coconut flour to create a dough. It should be stiff
    enough that you can gather it into a ball with your
    hands.
  • Using a half tablespoon measure, scoop the dough
    into the spoon and press it firmly until the top is
    flat. Nudge it out with your thumb, place on a
    parchment-lined baking sheet, and press outer edge to create an egg shape.
  • Set in the freezer for 20 minutes.
  • While the eggs are chilling, melt the chocolate in a double boiler.
  • Working quickly, drop one egg at a time into the chocolate. Lift it out with a fork,
    flat side down, and place back on the cold baking sheet. Immediately sprinkle
    with decorations. (The chocolate will set quickly.)
  • Store in the fridge or a cool place.

    Tip:
    You won’t use all of the chocolate but you’ll need the melted chocolate to be
    deep enough to dip

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