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Peanut Butter Easter Eggs
These 4 ingredient Peanut Butter Easter Eggs are easy to make, keep well and melt in your mouth!
Ingredients
50g
peanut butter
or your preferred nut butter
10g
cocoa butter
melted
10g
maple syrup
10g
coconut sugar
powdered for better texture
3
medjool dates
optional
Chocolate - Tempered
200g
dark chocolate
Chocolate - No Tempering
200g
dark chocolate
20g
coconut oil
Instructions
Mix together all ingredients, except the dates.
Pour into the cavities of your choice of silicone mould ¾ of the way and then top up with chopped medjool dates.
Set in the fridge until firm, about 20 mins.
Pop out of the mould and transfer onto a tray lined with baking paper or acetate.
Dip in tempered chocolate or the chocolate coating.
Chocolate - Tempered
Temper the chocolate using your preferred method. Mine is using cocoa butter silk.
Use your preferred shaded of chocolate, mine is dark chocolate. I like to use about 200g-300g chocolate for dipping so that I have more than enough.
Once tempered, dip them from room temp and set in the fridge for 10 mins and then store at room temp.
Decorate with sprinkles after each dip – before the chocolate sets.
These will keep several weeks.
Chocolate Coating - no tempering
Mix together the oil and chocolate.
Dip the eggs one by one until they are all coated in chocolate.
Sprinkle with sprinkles or desiccated coconut right after dipping each one before they set.
Store in the fridge until ready to eat. These will keep several weeks.