– 1 cup natural peanut butter see note
– 1/4 cup liquid sweetener agave, maple syrup, brown rice syrup
– 1 Tbsp melted coconut oil
– 1/4 tsp salt
– 1/3-1/2 cup coconut flour see note
– 1 cup vegan chocolate chip
– 2 Tbsp coconut oil
– Sprinkles or non-perils for decorating optional
Combine peanut butter, liquid sweetener, melted coconut oil, salt, and coconut flour in a food processor. Pulse until well combined, adding more coconut flour if needed.
Shape the mixture into egg shapes and place on a parchment-lined baking sheet. Freeze for 15 minutes. Melt chocolate chips and coconut oil in the microwave.
Dip each peanut butter egg in the melted chocolate, tapping off excess. Place on parchment paper and decorate with sprinkles if desired. Freeze for at least 15 minutes to set.
You will want to use a somewhat “drippy” peanut butter for this recipe. One that easily falls off the spoon or spreads. Some peanut butters have been stripped of more oils than others so they aren’t as thin.