Peanut Butter Easter Eggs
With only 6 ingredients, these peanut butter Easter eggs are a great homemade gift for Easter. And with a bit of protein powder added in to the filling, they are protein packed too!
Ingredients
Filling ingredients:
- 1 cup smooth natural peanut butter (240g)
- ¼ cup maple syrup (60ml)
- 1 tbsp coconut oil
- ½ cup ground almonds or coconut flour (50g)
- ½ cup unflavoured vegan protein power (62g)
- Pinch sea salt optional
Topping ingredients:
- 1¼ cups dark vegan chocolate chips (200g)
Instructions
- To make the filling, mix all the filling ingredients together until soft and sticky. Shape into 12 small eggs to fit the inside the moulds. Refrigerate whilst you melt the chocolate.
- Melt the chocolate in a bowl over a pan of hot water. Use half the chocolate to line the bottom of your egg moulds. I pour some in,use a pastry brush to cover the whole base and put in the freezer for 5 mins to set.
- Take out the freezer, put the shaped eggs into each one and top with the remaining dark chocolate. Put in the fridge to set for an hour.
- Once they are set, pop out of the moulds and enjoy.
Notes
- I like to store in the fridge so they remain hard.
- You can use any nut butter for these – almond works particularly well.
- For the chocolate, try and use at least 70% cocoa solids, if you can.
- If you don’t have the egg shaped moulds, you can easily make these by hand – just shape and dip in the melted dark chocolate.
Nutrition
Calories: 289kcalCarbohydrates: 12.6gProtein: 12gFat: 20.4gSaturated Fat: 6.7gFiber: 3.7g
Tried this recipe?Let us know how it was!