Healthy Strawberry Peanut Butter Truffle Eggs
Servings 12
Ingredients
For the “Eggs”:
- 1 cup Creamy Peanut Butter the runnier, the better
- 2 tablespoons Coconut Flour
- 3 tablespoons Maple Syrup
- 1 teaspoon Coconut Oil melted
- 1 teaspoon Vanilla Extract
- 1/2 cup Freeze-Dried Strawberries blended into a powder
For the Chocolate Coating:
- 1 1/2 cups Dairy-Free Chocolate Chips
- 1 teaspoon Coconut Oil
- 1/4 cup Cacao Nibs
Instructions
- In a large bowl, mix together peanut butter, coconut flour, maple syrup, melted coconut oil, vanilla extract, and strawberry powder until a thick batter forms.
- If the batter is too thin, let it sit for a few minutes to thicken. If needed, add an extra tablespoon of coconut flour until you reach the desired consistency.
- Line a baking sheet with parchment paper. Use a cookie scoop to form 12 balls from the dough, then shape them into egg shapes.
- Freeze the eggs for 20 minutes, then prepare the chocolate coating.
- In a small bowl, melt chocolate chips and coconut oil in the microwave in 2-3 30-second increments until smooth. Stir in the cacao nibs.
- Dip each frozen egg into the chocolate mixture until fully coated, then place them back on the baking sheet.
- Let them sit until the chocolate hardens, then enjoy! Store any leftovers in the refrigerator for up to two weeks.