-
Servings
4 -
Prep Time
5 Minutes -
Cook Time
1 Hour -
Total Time
1 Hour 5 Minutes -
Difficulty
Easy
INGREDIENTS
PB CARAMEL
| 120g | peanut butter |
| 60g | coconut oil |
| 40g | agave syrup (or liquid sweetener of choice) ~ 4 tbsp |
CHOCOLATE SHELL (or 15g coconut oil and 75g chocolate)
| 20g | cacao powder |
| 20g | coconut oil |
| 20g | agave syrup |
FANCY EASTER EGGS WITHOUT GOING TO THE STORES? I WHIPPED THESE UP LAST NIGHT WHEN I REALISED WE DIDN'T HAVE ANY EASTER EGGS FOR THE WEEKEND. SUPER QUICK AND EASY AND I'M SURE YOU'LL HAVE ALL THE INGREDIENTS IN YOUR KITCHEN CUPBOARD! THE PEANUT BUTTER CARAMEL FILLING MELTS IN YOUR MOUTH AS SOON AS YOU BITE IN 🥜🙌
METHOD
- Melt the coconut oil and mix together the pb caramel ingredients until smooth
- Freeze for ~ 45 minutes to 1 hour until almost firm and no liquid remains
- For the chocolate shell, melt the coconut oil and mix together the ingredients to make a chocolate sauce
- Scoop 1/2 tbsp of the pb caramel into your hand and roll into an egg shape
- Dip into the bowl of chocolate sauce until coated all over. Repeat for all pb caramel eggs
- Freeze for 10 minutes and repeat once for a thick shell, and then refrigerate
- Leave the pb eggs at room temperature for 20-30 minutes before biting in, so that the peanut butter caramel melts straight into your mouth 🤤
- Store in the fridge.