Your hunt for the perfect Easter egg is over, because the Easter bunny came early this year! These Grainless Peanut Butter Easter Egg Truffles are bake-free and only contain a few ingredients. This recipe is gluten free, paleo, vegan and refined sugar free!
Grainless PB Easter Egg Truffles
1 cup natural nut butter (peanut, almond, cashew or sunflower)
1/3 cup coconut flour
2 cups dark chocolate
1 tbsp coconut oil (or butter), melted
1 tsp vanilla
Pinch Himalayan salt
OR (a healthier alternative)
3/4 cup coconut oil, melted
1/4 cup cacao powder
3 tbsp maple syrup
Line a baking sheet or large plate with aluminum foil.
In a small mixing bowl combine nut butter and coconut flour. Mix well until coconut flour is fully mixed in with the peanut butter – it should be quite thick.
Take about 2-3 tbsp of filling. Form into an egg shape with your hands.
Place on baking sheet and freeze for 30 minutes.
After 30 minutes, heat chocolate over the stove top using a double broiler. Do not over heat. The other option is to microwave chocolate for 1 minute 15 seconds – 1 minute 45 seconds. Stir chocolate until fully melted.
Using a large spoon individually drop each frozen egg into the chocolate and fully coat.
Place back on baking sheet. Repeat for all.
Place back in freezer for another 5 minutes before serving. Store in fridge or freezer.