-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 70g | raw peanut butter (roasted works too @pipandnut ) |
| 60g | date syrup (@bionaorganic) |
| 70g | coconut oil (@vitacoco) |
| 1-2 | tbsp coconut flour (@lucybeecoconut) |
CHOCOLATE COATING
| 40g | chocolate (@ombar or homemade) |
| 1 | coconut oil |
PEANUT BUTTER CARAMEL
| Peanut butter caramel (2 tbsp peanut butter, 1 tbsp coconut oil, 2 tbsp date syrup) |
TODAY HAS CONSISTED OF PLENTY OF BAKING AND EXPERIMENTATION, MY FAVOURITE KIND OF DAY 🙌🏽 THERE’S NOTHING LIKE KICKING BACK AND ENJOYING THE LAST OF TODAY’S SUNSHINE WITH A BOWL OF NICECREAM FILLED WITH CHOCO PB EGGS AND LEFTOVER CREATIONS.
METHOD
- Melt the coconut oil in a bain marie or double boiler
- Mix together the peanut butter, date syrup and coconut oil
- Chill in the fridge for 2 hours to thicken up (
- Stir in the coconut flour (the quantity will depend upon how runny your peanut butter is. Mine was very thick as it was raw. If required add more coconut flour)
- Roll into egg shapes and freeze for 20 minutes
- Melt the coating ingredients in a Bain marie
- Dip the eggs into the melted chocolate until coated
- Freeze for 10-15 minutes
- Heat up the peanut butter caramel ingredients until combined
- Drizzle peanut butter caramel over eggs in desired pattern
- Freeze for 10 minutes to hold the pattern and consume
- These goodies must be stored in the fridge if not devoured immediately! Enjoy!