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Vegan Peanut Butter Eggs


  • Author: Eat Drink Shrink
  • Total Time: 15 minutes
  • Yield: 6 Eggs 1x

Ingredients

Scale

Instructions

  1. In a medium bowl, combine everything minus the chips and coconut oil.
  2. Mix very well, until a uniform batter is formed.
  3. Use a spoon to scoop the batter into 6 balls, and use your hands that are lightly coated in coconut flour to shape the dough into egg-like shapes. Press the batter into the molds and freeze for 15 minutes, remove and set aside.
  4. If you don’t have a mold arrange the 6 eggs shapes on a plate lined with parchment paper, and place in the freezer to set. Combine the chips and the coconut oil in the microwave and heat for 1 minute, stirring every 15 seconds until fully combined.
  5. Drizzle in the molds, coating the entire mold and set in the fridge for 5-7 minutes.
  6. Add the molded peanut butter and top with the remaining melted chocolate. Return to the freezer to set for another 20-30 minutes.
  7. If you don’t have a mold simply remove the the peanut butter “eggs” from the freezer, and dunk each one into the melted chocolate, so that they are completely coated. Return the chocolate covered pieces to the parchment paper. Freeze and enjoy!
  • Prep Time: 15 minutes

Nutrition

  • Serving Size: 1
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