Ingredients
Scale
- 1 cup (8 oz/225 g) salted smooth peanut butter
- ¼ cup (2 ½ oz/71 g) maple syrup
- 4 tablespoons almond flour
- ¼ teaspoon salt
- 2 cups (12 oz/340 g) chopped milk chocolate
- 1 teaspoon vegetable oil
- Sprinkles and Candy Melts
Instructions
- Line two small trays with parchment paper and set aside.
- In a medium bowl, mix together peanut butter, maple syrup, almond flour, and salt until fully combined.
- Allow the mixture to rest for 10 minutes to thicken.
- Divide into 16 portions (about 1 ½ tablespoons each), shape into eggs, and flatten slightly.
- Place on one tray and freeze for 1 hour until firm.
- In a microwave-safe bowl, combine milk chocolate and vegetable oil.
- Heat in 30-second intervals, stirring in between, until melted and smooth, or use a double boiler.
- Working in small batches, dip each frozen egg in the melted chocolate using a fork.
- Tap the fork on the bowl's edge to remove excess chocolate, placing the coated egg on the second tray.
- Repeat until all eggs are coated and refrigerate for about 30 minutes until the chocolate sets.
- Melt Candy Melts according to package instructions, fill piping bags, and pipe decorations on the eggs.
- Add sprinkles while the melts are wet and refrigerate until set for about 30 minutes.
- Enjoy chilled with a glass of milk, storing leftovers for up to 2 weeks in an airtight container with parchment paper between layers.
Notes
Ensure the peanut butter is smooth for easy mixing.
Store any leftovers in an airtight container in the refrigerator.
These eggs are perfect for gifting or festive occasions.
Nutrition
- Serving Size: 1 egg
- Calories: 170
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.