Ingredients

For the peanut butter filling –

Mayver’s Dark Roasted Peanut Butter 

1 teaspoon of vanilla – more or less to taste

2 Tablespoons of coconut flour

A pinch of flaky sea salt

For a sweeter filling you feel free to add a touch of maple syrup, honey or monk fruit sweetener to taste.

For coating –

1 block (about 1/2 cup) of good quality dark chocolate – I use dairy free

Method

1 – Line a small tray (or plate) with baking/parchment paper and set aside.

2 – Place all filling ingredients into a small bowl and stir until well combined.

3 – Taking approximately 1 Tablespoon at a time (depending on how big or small you want your egg to be) roll them into balls, then gently pinch one end to create an egg shape then place your PB egg on to your prepared baking sheet.

4 – Repeat until all mixture has been used then place your Dark Roasted egg-laden tray into the fridge or freezer for 5-10 mins to chill while you prepare that dreamy chocolate coating.

5 – Melt chocolate by your preferred method.

Note – I like to do mine broiler style by placing my chocolate in a small bowl over a pot of simmering water but you could just do it in the microwave if you prefer.

6 – Removed chilled PB eggs from the fridge/freezer.

7 – Taking one PB egg at a time, place into melted chocolate, use 2 forks to gently toss/coat each egg, tap off any excess melted chocolate and return to your lined tray.

8 – Repeat until all PB eggs have their deliciously indulgent, dark chocolate coating.

9 – Drizzle any remaining chocolate over your now coating PB eggs.

10 – Pop them back into the fridge (or freezer) for 5-10 mins to set.

11 – Devour!

These delicious little eggs will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

Recipe by @emsswanston