Description
With just a few ingredients, you can make these delicious chocolate peanut butter eggs in about 30 minutes for a special holiday treat!
Ingredients
Scale
For the Peanut Butter Filling:
- 1/3 cup peanut butter
- 1 Tbsp. honey
- 1 tsp. arrowroot starch (or on-GMO corn starch, if you don’t want to buy this)
- Pinch of sea salt
For the Chocolate Mixture:
- 1 cup dark chocolate chips – dairy free
- 2 Tbsp. butter (or ghee or coconut oil)
- 1 Tbsp. honey
Instructions
- Mix together the peanut butter, 1 Tbsp. honey and arrowroot/corn starch and a pinch of sea salt. Refrigerate for 5-10 minutes.
- Melt the chocolate and butter/ghee/coconut oil in a small saucepan over low heat.
- Add in the honey and stir well.
- Spoon about 1 tsp of the chocolate in silicone molds in the shape of eggs (see notes for alternative method). Place in the freezer for 10 minutes.
- After 10 minutes, pull the trays out of the freezer. Top with a small layer of the peanut butter mixture and top with the rest of the melted chocolate.
- Return to the freezer for another 15-30 minutes. Store in the refrigerator, once they are solid.
Notes
- Buy vegan or dairy free chocolate to make these dairy free. Enjoy life is one brand that is free of most allergens and widely available, but there are also other options.
- Use maple syrup in place of the honey if you are making this vegan.
- Use coconut oil to make this dairy free or vegan.
- Use semi-sweet chocolate, if you prefer that over dark chocolate.
- If you don’t have the silicone molds, form the peanut butter filling in the shape of an egg with a flat top and bottom. Dip the peanut butter eggs in the chocolate to coat all sides. Place on a parchment lined pan and freeze to firm them up. Once frozen, store in the refrigerator.