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serves
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Ingredients
- 1/2 cup peanut butter
- 1 tbsp coconut flour
- 3 tbsp coconut oil melted
- 4 tsp maple syrup
- 1/2 cup desiccated coconut
- 1/4 cup light coconut milk
- 120 g dark chocolate 70%
Ingredients
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Instructions
- In a small bowl combine peanut butter, coconut flour, 1 tablespoon of the coconut oil and 2 teaspoons of the maple syrup. Stir well to form a dough then tip onto a piece of baking paper and form into a log. Roll up filling in the paper and refrigerate for 30 minutes.
- In the jug of a blender or small food processor, combine desiccated coconut, coconut milk, 1 tablespoon of the coconut oil and remaining maple syrup. Pulse a few times to combine then tip onto a piece of baking paper and form into a log. Roll up filling in the paper and refrigerate for 30 minutes.
- Remove fillings from fridge, slice each roll into 12 pieces and form into egg shapes (24 eggs in total). Place onto a baking tray lined with paper and return to fridge for another 30 minutes.
- Gently melt chocolate and remaining coconut oil in a small bowl or glass in the microwave and cool to room temperature.
- Using two forks, dip one piece of egg filling at a time into chocolate, allowing excess to drip into bowl. Place on the tray and return chocolate-coated eggs to fridge until ready to serve. 2 chocolate eggs is 1 serve.
- If the peanut butter dough softens as you form the eggs, return to fridge until firm. To differentiate fillings, sprinkle coconut-filled eggs with coconut before chocolate dries.
Recipe Notes
Calories per serve for peanut butter filling: 215
Calories per serve for coconut filling: 142