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Easter Peanut Butter Egg Cups
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Easter Peanut Butter Egg Cups

Prep Time 10 minutes
Freezing time 30 minutes
Total Time 40 minutes
Servings 8
Suitable For 24+ months

Ingredients

For the filling:

  • 170 g peanut butter (100% natural)
  • 50 g almond flour (sub with vegan protein for adults )

Chocolate coating:

  • 25 g cacao powder
  • 60 ml coconut oil (melted)
  • 1 tbsp maple syrup

Optional to decorate:

  • 20 g vegan white chocolate (melted)
  • 35 g pistachios (very finely crushed)

Instructions 

  • In a bowl, mix the peanut butter and almond flour/protein powder until a thick dough forms.
  • Divide into 8 portions and shape into small discs or balls, gently shaping to an egg shapw. Place onto a lined tray and freeze until firm ~10 mins.
  • In a small bowl, stir together the cacao powder, melted coconut oil and maple syrup until smooth.
  • Remove the filling from the freezer and dip each piece into the chocolate to coat. Let excess drip off, then place back onto the lined tray and quickly sprinkle over crushed pistachios before the chocolate sets.
  • Freeze for 5 minutes until the chocolate is firm.
  • Drizzle with the optional melted vegan white chocolate, and enjoy!

Storage

Store in an airtight container in the freezer for up to 2 months. 

Notes

Store in an airtight container in the freezer for up to 2 months.
Allow to sit for 5 minutes before serving to soften - ensure any pistachios are finely crushed/chopped to serve.