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Once we consider Easter sweet, peanut butter eggs are a should! This yr, we got down to create a vegan model that’s SUPER simple to make and simply as scrumptious because the originals! We expect we crushed it, however we’ll allow you to be the choose.
Easy strategies (no meals processor!), 6 elements, and a superbly candy and salty peanut butter filling with a skinny, melt-in-your-mouth chocolate coating. Put together to really feel nostalgic. Let’s make some sweet!
Find out how to Make Peanut Butter Eggs
These EASY, Reese’s-inspired peanut butter eggs have a equally salty, candy, swoon-worthy filling! How can we do it? Almond flour thickens the peanut butter, maple syrup provides pure sweetness, and sea salt makes them subtly salty.
Mix the whole lot collectively in a bowl and also you’ll have a thick combination that resembles cookie dough. It’s then able to type into oval shapes and switch to the freezer to agency up!
Then it’s on to the chocolate coating! We soften chocolate chips with just a little coconut oil to present the chocolate a extra tender, melt-in-your-mouth texture.
Dip the peanut butter ovals into the melted chocolate coating and switch to the freezer to set. In simply 10 minutes, snack time will likely be HERE!
We hope you LOVE these peanut butter eggs! They’re:
Chocolaty
Peanut buttery
Salty-sweet
Satisfying
Fast & simple
& SO nostalgic!
They’re the right deal with for Easter festivities or any time you’re in a chocolate + peanut butter temper. In addition they maintain properly within the fridge, and it’s possible you’ll end up reaching in to seize one each time you open it (who, us!? 😉).
Extra Simple Chocolaty Desserts
Should you do that recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 12 (peanut butter eggs)
- 2/3 cup almond flour
- 1/3 cup creamy, drippy peanut butter
- 2 ½ Tbsp maple syrup
- 1/8 tsp sea salt
- 1/2 cup semi-sweet chocolate chips (guarantee vegan/dairy-free as wanted // we like Take pleasure in Life)
- 1 tsp coconut oil
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Line a small baking sheet or plate with parchment paper and put aside.
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To a small mixing bowl, add almond flour, peanut butter, maple syrup, and sea salt. Use a spatula or spoon to totally combine collectively. If it appears too moist to deal with, add extra almond flour. If it appears too dry, add extra peanut butter.
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Use a tablespoon-sized measuring spoon to measure out 1 Tbsp of filling and roll it in between your fingers to type an oval. Flatten it barely to type it into an egg form. Place on the parchment-lined baking sheet or plate. Repeat with the remaining dough.
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As soon as the entire eggs are fashioned, place the baking sheet or plate into the freezer and freeze for no less than quarter-hour.
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In the meantime, place the chocolate chips and coconut oil right into a small microwavable bowl (small is healthier than giant with the intention to extra simply dip the eggs into it) and microwave in 30-second intervals, stirring in between to forestall burning, till easy and melted. You may as well soften on the stovetop by including chocolate and coconut oil to a small glass or metallic bowl and punctiliously inserting it over ~1 inch of simmering water in a small saucepan, then stirring till melted. Put aside.
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When the peanut butter filling is ready, take away it from the freezer and use a fork to dip an egg into the melted chocolate, coating it evenly. Shake off the surplus chocolate and place the egg again onto the baking sheet. Repeat with the remaining eggs.
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When completed coating, place the eggs again into the freezer till set — no less than 10 minutes. You possibly can take pleasure in them instantly from the freezer or retailer within the fridge. Retailer leftovers within the fridge for as much as 1-2 weeks or within the freezer for as much as 1 month.
Serving: 1 peanut butter egg Energy: 131 Carbohydrates: 10 g Protein: 3.5 g Fats: 9.5 g Saturated Fats: 2.6 g Polyunsaturated Fats: 1.5 g Monounsaturated Fats: 3.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 25 mg Potassium: 99 mg Fiber: 1.8 g Sugar: 6.6 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 34 mg Iron: 0.9 mg
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