Homemade Peanut Butter Eggs

Yield: 10-12 servings

Ingredients:

• ¾ cup peanut butter, no sugar added

• ¼ cup cashew butter, or use more peanut butter

• ¼ cup pure maple syrup

• ¼ cup coconut flour (or plant protein powder)

• 1 teaspoon vanilla extract

• ¾ cups dark chocolate chips

• 1 tablespoon coconut oil

• Sea salt, to top

Instructions:

1. In a large bowl, whisk together the peanut butter, cashew butter, maple syrup, and vanilla extract.

2. Fold in the coconut flour (or protein powder) and stir together with a spatula or spoon.

3. Line a large plate or baking sheet with parchment paper. With wet hands, scoop about 1 1/2 tbsp of batter and form into egg shapes. Flatten and lay onto the tray. Repeat until all the batter is shaped, wetting your hands between each one. I like to keep a bowl of water near me and dip my hands in while I work.

4. Freeze the peanut butter eggs for at least 30 minutes.

5. Once they’re firm, melt the chocolate chips with the coconut oil in 30 second increments in the microwave until smooth.

6. Dip each peanut butter egg in the chocolate and place back onto the tray. Sprinkle with sea salt if desired.

7. Freeze again for 10 minutes, until the chocolate sets. Transfer to a ziplock bag or container.

8. Keep stored in the freezer for up to 3 months.

---