● 3/4 cup natural peanut butter
● 3 tablespoons coconut flour
● 2 tablespoons maple syrup
● 1 cup dairy-free chocolate
● Flaky sea salt or sprinkles (optional)
Instructions1: In a mixing bowl, stir together the natural peanut butter and maple syrup until smooth and creamy.
2: Add the coconut flour one tablespoon at a time, mixing well after each addition; adjust slightly if needed depending on how runny your peanut butter is — the mixture should be soft but moldable.
3: Scoop about 2 tablespoons of filling, roll into a ball, then gently flatten and shape into an egg with your hands; perfection is not required.
4: Place the shaped eggs on a lined tray and freeze for 15 minutes to firm up.
5: While they chill, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each round until smooth (about 1½ minutes total); avoid overheating.
6: Using a fork, dip each peanut butter egg into the melted chocolate, flip to coat completely, lift it out, let the excess drip off, and return to the lined tray; sprinkle with flaky sea salt or decorations if desired.
7: Freeze again for at least 20 minutes until fully set, then store in the fridge or freezer.
