These super simple peanut butter eggs are chock-full of nourishing ingredients and completely free of the processed ingredients in the standard store bought PB egg. In the standard egg, you get things like soy, emulsifiers, processed vegetable oils, preservatives, and artificial flavors. Not so “egg-cellent,” if you ask me. In these bad boys: all ingredients that you likely already have on hand, can pronounce, and pack a quality fat-filled nutritional punch, to boot. They’re also easy to customize by swapping out the peanut butter for your favorite nut or seed butter. Get fancy and toss in some mini chocolate chips or cacao nibs, and top with any variety of fun sprinkles. Here I’ve used bee pollen and dehydrated raspberries for a fun pop of color. To get that perfect egg shape, I used this super easy silicone mold. Available in multiple sizes, it ensures that perfectly smooth exterior. You can also easily shape these by hand in lieu of getting a mold. They’re also a great little project to do with kiddos!
Paleo Peanut Butter Eggs
(Gluten-free, Grain-free, Dairy-free, Nut-free option, Refined sugar-free)
Makes 8 large or 12 small eggs
2 cups shredded unsweetened coconut
1/2 cup organic peanut butter (or nut/seed butter of choice)
2 Tbs coconut oil
1.5 Tbs coconut flour
1 scoop collagen peptides, optional
1/2 cup dark chocolate (chips or bar)
1 tsp coconut oil
Toss all ingredients in the bowl of a food processor and mix until well incorporated. You can determine how crunchy or smooth you want these to be by processing less or more, accordingly.
Scoop and smooth mixture into your silicone mold or shape into eggs using your hands.
Freeze for approx. 15 minutes.
Melt chocolate and coconut oil in a small glass bowl in the microwave in 30 second increments, stirring between until completely smooth (you can also use the double boiler method on the stove top). Let cool for a few minutes.
Remove eggs from the freezer and toss one at a time in your melted chocolate, making sure to coat all sides. Remove with a fork and tap against the edge of your bowl to allow any excess chocolate to fall through the fork tongs.
Place all coated eggs on a piece of parchment placed on a flat surface (like a cutting board or cookie sheet) and freeze until hardened, about 10 minutes.
Store in an airtight container in the fridge or freezer and enjoy!
With these egg-cellent little treats on the agenda, there’s no yolk about it: you’ll be set for a tasty, healthy snacking adventure ;)
In loving health,
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