METHOD

1. Combine the peanut butter, coconut flour and stevia in a bowl. Mix with your hands to form a dough.
2. One by one, roll spoonfuls of the mixture into shapes that are just smaller then your moulds (this will vary depending on the size of your moulds). Place (don’t press) these rolled balls in the easter egg mould even though they don’t fill the whole thing and place in the freezer for at least an hour or overnight.
3. Melt the chocolate in a bowl sitting over a pot of gently simmering water. One by one, remove the peanut butter mixture from the mould and spoon in the melted chocolate. Plunge the peanut butter ball back in and cover with more chocolate. Repeat until you have done the whole tray then place in the freezer to set (about 1-2 hours).
4. Remove from the mould and store in a container in the fridge.

Notes

• This recipe works with any nut butter.
• Not a stevia fan? You can use 2 tbsp maple syrup, honey or rice malt syrup. Read my guide to sweeteners here.