Vegan, gluten and grain-free, with no refined sugars, these 5-ingredient homemade chocolate peanut butter Easter eggs are so delicious you’ll never want to walk down the store candy aisle again.
Make 1 dozen eggs
Ingredients
1/2 cup (128g) smooth peanut butter
1/4 cup (60g) maple syrup
1 tsp. vanilla extract
Pinch of salt
1 cup (100g) almond flour
4oz. dark chocolate, finely chopped
Flaky sea salt (optional)
Instructions
- Line a small baking sheet with parchment paper and set aside.
- Whisk together the peanut butter, maple syrup, vanilla extract, and salt in a mixing bowl until smooth. Add the almond flour and fold with a rubber spatula until the ingredients are combined into a stiff dough.
- Divide the dough into 12 equal portions. Shape each portion into an “egg,” by flattening it into a scant 1/2″ thick disc, and tapering one end. Arrange the eggs onto the baking sheet and transfer to the freezer for at least 15 minutes.
- While the peanut butter eggs freeze, melt the chocolate. Place the chopped chocolate in a small microwave-safe bowl. Melt in 25-second increments, stirring between each, until the chocolate is completely smooth.
- Remove the baking sheet from the freezer. Balance an egg on the tines of a fork, and dip it into the melted chocolate. When the egg is fully coated, hold it over the bowl for a few seconds to allow the excess chocolate to drip off, then return the egg to its place on the baking sheet. Sprinkle with a few flakes of flaky sea salt, if desired. Repeat with the remaining peanut butter eggs.
- Once all the eggs are dipped, transfer the baking sheet to the freezer for 15 minutes to set the chocolate.
- Remove the baking sheet from the freezer and transfer the eggs to an airtight container. Keep stored in the refrigerator.
