Makes 8 servings
Macros: 192cal, fat 15g, carbs 11g, protein 6g, fibre 3g
2/3 cup natural drippy peanut butter (just peanuts & salt)
1 tablespoon pure maple syrup
1-2 tablespoons of coconut flour
3.5 ounces 72% dark chocolate bar, vegan if desired
Optional: Coarse sea salt, for sprinkling on top
In a medium bowl, mix together peanut butter, maple syrup and 1 tablespoon of coconut flour. Add another tablespoon of coconut flour if the batter is runny. The peanut butter mixture should be sticky like a wet cookie dough.
Use a cookie scoop to drop peanut butter mixture by the tablespoonful onto a parchment lined small baking sheet. Slightly flatten the top of each with your fingertips. Place baking sheet in the freezer for 20 minutes.
After 20 minutes, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. Transfer melted chocolate to a small warm bowl. Quickly use a fork to dip each peanut butter egg into chocolate. Make sure to coat evenly. Transfer back to parchment lined baking sheet and sprinkle with a little coarse sea salt if desired. Immediately place baking sheet back in freezer for 30 minutes to 1 hour. Makes 8 large peanut butter eggs. Keep in freezer until ready to eat.