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.
Gluten free Peanut Butter Easter Eggs treat that is actually pretty healthy! Made with only 5 ingredients, and ready in no time.
- 1 cup creamy peanut butter
- 1/4 cup coconut flour
- 3 Tbsp pure maple syrup
- 1 100g chocolate bar, chopped
- 2 Tbsp 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.
Total time does not include time in freezer.