Today’s post is going to be very quick, because the thermometer says it is 22 degrees outside, and I want to go out and have some fun in the park with my Sofia. So let’s get straight down to business and share this incredibly delicious clean eating chocolate Easter egg recipe with luscious peanut butter filling.
Nothing beats homemade Easter treats. I know I know Cadbury’s eggs are to die for, but these are too and instead of usual sugar and artificial colour treats, these beauties are only filled with good-for-you ingredients.
For this clean eating chocolate Easter egg recipe, you will need egg mould/cases. However if there is no egg mould available, you have to follow this procedure. Chill the peanut butter filling in the fridge for 1 to 2 hours till it is scoop-able. Using a teaspoon, scoop about 2 teaspoons of the peanut butter filling and use your hands to shape it into flat egg-like shapes. Should make about 12 eggs. Freeze the eggs for 1 hour. Dip the frozen peanut butter eggs into the melted chocolate, till completely coated. Place it on parchment and freeze gain to set.
To be honest with you I think you will be able to get egg moulds anywhere, the shops are full of Easter related stuff. Wilko and Poundland sell them for £1.
Here’s the clean eating chocolate Easter egg recipe
- Chocolate Coating
- 150g of raw chocolate, chopped
- 1 tbsp coconut oil
- Peanut Butter Filling
- ½ cup or 125 grams of Peanut Butter, all natural - no oil or sugar added
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 1 tbsp coconut flour
- Combine the peanut butter, maple syrup and the coconut oil in a microwave safe bowl and microwave in 2 or 3 burst of 15 seconds. Stir after each burst, till the coconut oil melts and everything is well combined.
- Stir in the coconut flour and the vanilla extract.
- Pour about 2 teaspoons of the peanut butter mixture into egg mould. Freeze for 1 hour.
- Remove from mould and set aside on baking paper
- Melt the chopped raw chocolate bar along with a tablespoon of coconut oil in the microwave in burst of 30 seconds. Stir after each burst, till the chocolate melts and everything is smooth and lump free.
- Pour melted chocolate half way up the mould. Save about 2 tablespoons to drizzle at the end.
- Gently place the frozen peanut butter eggs into the melted chocolate and press down so that the chocolate can completely cover the peanut butter.
- Pour some more chocolate and spread it to completely cover the peanut butter. Freeze for 1 to 2 hour.
- Pop the chocolate covered peanut butter eggs out of the mould and place on a baking paper
- Place the reserved melted chocolate in a sandwich bag and snip off the end to make a tiny hole. Drizzle it over the chocolate eggs.
- Keep refrigerated to avoid melting
How lovely this clean eating chocolate Easter egg recipe sound? And if you fancy making different Easter egg try this one filled with matcha, it is heavenly! Fill your family’s baskets with some healthier options this Easter and as always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts