Peanut Butter Chocolate Eggs
by KatieHomemade Peanut Butter Eggs
Rated 3.3 stars by 11 users
Being a part of the Keto lifestyle doesn’t mean you have to miss out on specialty, seasonal treats. These peanut butter eggs are the perfect way to enjoy your Easter candy cravings while staying on track. Our delicious Mini Chocolate Chips surround a cooled and creamy peanut butter filling that is rich and oh so yummy!
Author:Katie Smith
Ingredients
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3/4 cup Chocolate Chips
1 tbsp refined coconut oil
1/2 cup peanut butter
2 tbsp refined coconut oil
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1 tbsp PopSweet sweetener
1 tsp vanilla extract
Pinch of salt
Chocolate Shell:
Filling:
Directions
In a small microwave bowl, add the chocolate chips and coconut oil and heat for 30 seconds. Stir and heat for another 15 seconds. Let cool for 5 minutes.
Add a teaspoon or two of melted chocolate to the egg mold of your choosing. (We prefer a silicone mold for easily popping the finished product out). Smooth the chocolate up the sides of each egg mold, making sure to not leave any spots uncovered. Do this for each egg mold, then place in the fridge for 10 minutes to harden.
While the chocolate shell is cooling, make the filling. Start by melting the coconut oil in a small microwave safe bowl, then stir in the peanut butter, PopSweet, vanilla extract and salt.
With the shells chilled, pour enough of the filling into each of the molds almost all the way to the top. Leave a very small amount of room at the top. Place back in the fridge to set, about 15-20 minutes.
Reheat the remaining chocolate, if necessary, and then pour over the chilled and filled chocolate shells, smoothing the tops as you go. Place in the freezer for about 10-15 minutes to fully chill.
Enjoy! These should be enjoyed straight from the fridge or freezer only and may melt if left out.