Gluten free Easter treat that is actually pretty healthy! Made with only 5 ingredients, and ready in no time.
Easter is quickly approaching. Hams are lining the shelves of my local super market, and mini eggs are tempting me at every checkout stand. And yet I haven't had enough time to even think about the meal that I am going to make on the day itself. Maybe I'll buy myself a ham and make my ham and broccoli quiche that I make every time I am undecided on food to make.
Or maybe I can make a meal around these chocolate peanut butter Easter eggs? That sounds like a good idea to me!
I have been lagging behind in making holiday themed posts this year. Or actually every year. I am more of a last minute kind of gal, and well... last minute calls for an easy and minimal ingredient recipe.
I have had these Lindt chocolate bars in my house for a while now, and for some strange reason, I have yet to use them. Which is weird, because I am usually all over dark chocolate. I think it is because I pushed them to the back of my cupboards. And for me, out of sight is really out of mind.
These chocolate peanut butter Easter eggs are stupid easy to make! All you need is a food processor and the 5 ingredients below, and you are good to go! I made these as a cute dessert for my gluten free friend, but I obviously kept some for myself. You know, because I needed a bite shot for my blog. And also because I couldn't stop eating them.
The chocolate and peanut butter combo has always been my favorite. And while I will still be a sucker and buying those mini eggs at the checkout, I hope that this healthy version of an Easter treat will balance out the unhealthy mini eggs.
Wait, it doesn't work that way? Oh well. I'll still take both.
Some products you may need to make these Easter eggs:
What you'll need:
- 1 cup peanut butter
- 1/4 cup coconut flour
- 3 Tablespoons maple syrup
- 1 100g chocolate bar, chopped
- 2 Tablespoons almond milk
- Line a baking sheet with parchment paper and set aside.
- In a food processor, mix together the peanut butter, coconut flour and maple syrup until fully combined.
- Shape the mixture into eggs, and place on the prepared baking sheet. Place the baking sheet in the freezer.
- Meanwhile, place the chocolate and almond milk in a small saucepan, mixing continuously until fully melted. Do not over cook!
- Remove the eggs from the freezer. Using a fork, roll the eggs one by one in the chocolate until fully covered. Place the eggs back on the baking sheet.
- Place the baking sheet back in the freezer, and leave in the freezer for around 1-2 hours, or until the chocolate is set. Store the eggs in an airtight container in the fridge or freezer.
Adapted from My Whole Food Life