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April 20, 2019

Cleaner Peanut Butter Eggs (Gluten Free)

Created by amandasavvy on April 20, 2019

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 15m
  • Serves: 6
  • Yield: 6 eggs
  • Category: Dessert, Recipes

Ingredients

  • 1/2 cup organic PB fit powder
  • 1/4 cup natural peanut butter (preferably only peanuts and salt)
  • 2 tablespoons honey
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1 cup paleo or allergy friendly chocolate
  • 1 tablespoon coconut oil

Instructions

  1. In a food processor, mix the PB fit, peanut butter, honey, vanilla, and sea salt. You can hand mix this if you don't have a food processor. The mixture will be slightly crumbly.
  2. Cover a small sheet pan or flat board with parchment paper. Tightly pack the mixture, with your hands, into small eggs and place on the parchment paper. Freeze or refrigerate for about 5 minutes or until slightly hardened.
  3. Place the chocolate and coconut oil in a bowl and melt. I used the microwave for about 1 minute.
  4. Dip eggs in chocolate, with a toothpick. Allow excess to drip off before placing back on the parchment. Repeat this step if you want an extra thick chocolate coating. *Optional, once the chocolate has hardened, use a spoon to drizzle some more chocolate over the eggs for extra decoration.
  5. Refrigerate the eggs until fully hardened before serving!
  6. You can store these in the refrigerator, freezer, or on the counter if you don't mind them a little melted. Note: coconut oil liquefies at warmer temperatures, so feel free to reduce or remove the coconut oil if you plan on leaving them out in warmer temperatures.
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