Peanut Butter Filled Easter Eggs

I first discovered the peanut butter chocolate combo in California at age ten when Reice’s Pieces were all the rage. Fast forward many years and this combo is still a regular in my kitchen, and Easter is the perfect time to break out all of your chocolate faves. Although I make these all throughout the year and eat them as dessert.

Serves:

Prep Time:

3+ hours

Cook Time:

10 minutes

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Peanut Butter Filled Easter Eggs

Peanut Butter Filled Easter Eggs

I first discovered the peanut butter chocolate combo in California at age ten when Reice’s Pieces were all the rage. Fast forward many years and this combo is still a regular in my kitchen!

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Serves:

Prep time:

3+ hours

Cook time:

10 minutes

INGREDIENTS

¾ cup peanut butter
3 tbsp coconut flour
15 drops liquid stevia
200g dark chocolate (85-90%)

METHOD

Combine the peanut butter, coconut flour and stevia in a bowl. Mix with your hands to form a dough.
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.
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).
Remove from the mould and store in a container in the fridge.