Copycat “Peanut Butter†Eggs
Try this Copycat “Peanut Butter†Eggs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup coconut flour
- 1 cup nut butter (i used almond butter but any nut or seed butter will do)
- 3 t pure maple syrup
- 1/2 cup chocolate chips or my (3 ingredient chocolate bar
- 1 1/2 t almond milk (or milk of choice)
- Carbohydrate 15.6553500022672 g
- Cholesterol 0 mg
- Fat 7.73530200618602 g
- Fiber 5.7460198486695 g
- Protein 2.31139200065954 g
- Saturated Fat 6.54280920548508 g
- Serving Size 1 1 egg (151g)
- Sodium 6.97980000354692 mg
- Sugar 9.90933015359766 g
- Trans Fat 0.661949400370125 g
- Calories 115 calories
In a food processor, combine the filling ingredients.Shape the mixture into eggs.Place the eggs on a lined baking sheet and stick them in the freezer while you make the chocolate.Using a double boiler method, melt the chips and milk together.Using two forks, roll each egg into the chocolate and place them back on the lined baking sheet.Stick the eggs back in the freezer to let the chocolate set. It should take an hour or two.Store the eggs in the fridge or freezer.
