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