These healthier Chocolate Peanut Butter Easter Eggs are gluten free, refined sugar free and will spare you that dreaded sugar crash! With only a handful of simple, wholesome ingredients, you’ll be handing these adorable eggs out like candy 😉
Put the peanut butter, agave nectar (honey or maple syrup works too), and splash of vanilla in a food processor.
Process until combined, about 5 seconds.
Add the almond flour and sea salt.
Process again until combined and the mixture balls up.
Use a rubber spatula to scrape down the sides and process again for another 5 seconds.
Grab ping pong sized ball of the peanut butter mixture and form it in an egg shape.
Place it on a cutting board (or baking sheet) lined with parchment paper.
Melt the chocolate in a small bowl, stirring every 30 seconds.
Add the coconut oil to the chocolate and continue to stir until the chocolate is smooth and drippy.
Drop one of the peanut butter eggs into the chocolate, coat it and then lift it out using a fork. I like using a fork because the excess chocolate just drips through the prongs.
Once all the excess chocolate has dripped down, you can place it back on the parchment paper.
Transfer the chocolate covered eggs to the fridge so the chocolate can harden for about an hour.
Optional step: Transfer the leftover chocolate to a small plastic baggie. Once the chocolate eggs are hardened, cut a small corner off the baggie and drizzle the chocolate back and forth across each egg for some decoration. Place the eggs back in the fridge for the chocolate drizzle to harden.