Name: Peanut Butter Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.5 cup dark chocolate chips; 1 tsp coconut oil; 0.5 cup all-natural creamy peanut butter; 2 tablespoons coconut flour; 1 tbsp pure maple syrup

From the Cook

1/10

Peanut Butter Eggs

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Ingredients

Warning0 allergens identified

Peanut Butter Eggs

Instructions

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Instructions

First, line a pan with parchment paper.

In a bowl, add the dark chocolate chips and coconut oil. Microwave for 30 seconds, or until melted.

In another bowl, combine the peanut butter, coconut flour, and maple syrup. Stir until a thick mixture forms.

Use your hands to form the mixture into egg shapes. They should be about 2 inches long, 1 inch wide, and ½ inch thick.

Use a fork to lower each peanut butter egg into the melted chocolate mixture. Cover with chocolate on all sides. Carefully place on the prepared pan.

Once all of the eggs have been coated with chocolate, place the pan in the freezer for 10 minutes, or until the coating has hardened.

Finally, remove the pan from the freezer. If desired, drizzle more melted chocolate on top!

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Nutrition

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Tips & Tricks (5)

Chill Between Layers ❄️
Freeze the peanut butter mixture for at least 30 minutes before coating with chocolate to prevent the filling from melting and ensure clean, professional-looking eggs.
Temper Your Chocolate 🍫
Gently melt chocolate chips with coconut oil at low heat (not exceeding 115°F) and stir constantly to achieve a smooth, glossy coating that hardens beautifully without streaking.
Shape with Precision 🥄
Use a small ice cream scoop or melon baller to create uniformly sized peanut butter portions, ensuring even cooking and a professional presentation every time.
Balance Sweetness Carefully 🍯
Start with slightly less maple syrup than the recipe calls for, then adjust to taste—coconut flour absorbs liquid differently, and excess syrup can make the filling too soft.
Fork-Dipping Technique 🍴
Use a fork or dipping tool to coat eggs in chocolate, allowing excess to drip off before returning to parchment—this creates a thin, elegant shell rather than a thick, clumpy coating.