April 10, 2017
Chocolate Peanut Butter Eggs
Easter is a time to rejoice and celebrate; it has also become a time for a lot of junk candy. Although I don't suggest eating candy on a weekly (or even monthly) basis, there is nothing wrong with enjoying a piece of your favorite sweet stuff on special occasions. Warning: if you are sensitive to sugar, even once piece can throw you into a binge that can be hard to back away from; the artificial and simple sugars found in cheap store bought candy can have a negative effect of brain chemicals that cause your body to crave sugar more and more. Making your own sweets is a better way to satisfy your sugar fix while keeping your mind and body on track. These Chocolate Peanut Butter Eggs taste just like the store bought stuff but are the "real" thing.
- 1/2 cup natural peanut butter (creamy or crunchy, your choice)
- 2 tablespoons pure maple syrup or agave nectar
- 1 tablespoon coconut ﬂour (or almond, whole wheat pastry, etc)
- 1/4 teaspoon of sea salt (only if peanut butter is unsalted)
- 1/2 cup dark chocolate chips
- 1 teaspoon coconut oil
- In a medium bowl, combine the peanut butter, maple syrup, coconut ﬂour, and salt (if using). Mix very well, until a uniform batter is formed.
- Use a spoon to scoop the batter into 6 balls, and use your hands to shape the dough into ﬂat egg-like shapes. Arrange the 6 eggs shapes on a plate lined with parchment paper, and place in the freezer to set.
- While the peanut butter middles are setting in the freezer, melt the dark chocolate chips and stir in the coconut oil.
- Remove the the peanut butter middles from the freezer, and dunk each one into the chocolate mixture, so that they are completely coated. Return the chocolate covered pieces to the parchment paper, and spoon any additional chocolate over the tops for a thicker chocolate coating, if you like.
- Refrigerate the candy until it is set, 30-45 minutes.
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