Peanut Butter Eggs
The highlight of the Easters of my childhood? An easter basket full of peanut butter eggs. I know, I know, but man they really had that sweet salty taste down. Now, instead of buying them (knowing how terrible the ingredients are) I make them at home and savor every last bite of goodness. If shaping them into eggs and dipping each one individually seems like a bit more fiddliness than you’d like, feel free to press a bit into a mini muffin liner and just top with the melted chocolate instead. I make just a handful of special ones as eggs and then make the rest into peanut butter cups ;)
Ingredients:
Filling:
1 cup peanut butter (we use 365 Organic Creamy Peanut Butter)
1/4 cup collagen (we use Perfect Supplements with discout code JMW10)
1/4 cup maple syrup
1/2 teaspoon salt
Chocolate coating:
1 cup chocolate chips
¼ cup coconut oil
Directions:
Line a plate or baking sheet with parchment. In a medium bowl, combine all of the filling ingredients with a spoon. It will thicken quite a bit and turn dough-like, this is perfect! Pinch a bit off to taste and add a bit more salt or maple syrup to suit your tastes. Now scoop little tablespoons of the mixture and roll then flatten it into a flat oval shape. Set it on the parchment lined plate and continue until the mixture is gone. Pop them in the fridge to harden. In the meantime, melt your chocolate and coconut oil mixture. You can use the microwave, but I don’t have one so I rig up a double boiler. I get a small pot and put a bit of water inside. Set it to simmer and place a wide heat proof bowl over top with the chocolate and coconut oil in it. Slowly let it melt and stir it together. Take it off the heat. Now get your eggs and dip them in the melted chocolate one at a time and place it back on the baking sheet. When they are all dipped you can drizzle the rest of the chocolate over top quickly to create little designs. Pop them back in the fridge and let them harden and enjoy!
