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Healthy Strawberry Peanut Butter Truffle Eggs

Course Dessert
Prep Time 30 minutes
Total Time 30 minutes
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.