Peanut Butter Eggs


Peanut Butter Filling

1/2 c peanut butter

2 TBSP maple syrup

1 tsp psyllium powder

dash salt

Combine peanut butter, maple syrup and psyllium in a small bowl. Add dash salt if your PNB doesn’t contain salt (this will help bring out the sweetness of the peanuts and maple syrup). You want the mix to be dry and crumbly. Refrigerate the peanut butter filling for a few hours.

After thoroughly chilled, remove peanut butter filling from fridge and scoop mixture by the tablespoon full. Form into egg shapes and flatten slightly. (Reese’s PNB Eggs are flat-ish.) Place eggs on a parchment lined cookie sheet and freeze for a few hours.

Chocolate Coating

4 squares Baker’s semi-sweet chocolate or about 1/2 c vegan chocolate chips

2 TBSP coconut oil

1 tsp vanilla extract

Combine ingredients in a microwave safe bowl. Heat in microwave 30-45 seconds until chocolate is melted and easily combines with oil to form  smooth, liquid chocolate goodness.

Remove peanut butter eggs from freezer and quickly dip into melted chocolate. Return coated eggs to the parchment covered cookie sheet and refreeze for a few hours. Store in the freezer or refrigerator.

 

One response

  1. Pingback: Peanut Butter Eggs | Veggie V's Vegan Adventure

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