PEANUT BUTTER EGGS

PEANUT BUTTER EGGS

 

PEANUT BUTTER EGGS

Fancy Easter eggs without going to the stores? I whipped these up last night when I realised we didn't have any easter eggs for the weekend. Super quick and easy and I'm sure you'll have all the ingredients in your kitchen cupboard! The peanut butter caramel filling melts in your mouth as soon as you bite in 🥜🙌



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

PB CARAMEL

  • 120g peanut butter
  • 60g coconut oil
  • 40g agave syrup (or liquid sweetener of choice) ~ 4 tbsp

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CHOCOLATE SHELL (or 15g coconut oil and 75g chocolate)

  • 20g cacao powder
  • 20g coconut oil
  • 20g agave syrup

      METHOD

      • Melt the coconut oil and mix together the pb caramel ingredients until smooth
      • Freeze for ~ 45 minutes to 1 hour until almost firm and no liquid remains
      • For the chocolate shell, melt the coconut oil and mix together the ingredients to make a chocolate sauce
      • Scoop 1/2 tbsp of the pb caramel into your hand and roll into an egg shape
      • Dip into the bowl of chocolate sauce until coated all over. Repeat for all pb caramel eggs
      • Freeze for 10 minutes and repeat once for a thick shell, and then refrigerate
      • Leave the pb eggs at room temperature for 20-30 minutes before biting in, so that the peanut butter caramel melts straight into your mouth 🤤
      • Store in the fridge.


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