Grainless PB Easter Egg Truffles


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

Outer Layer:

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


  1. Line a baking sheet or large plate with aluminum foil.

  2. 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.

  3. Take about 2-3 tbsp of filling. Form into an egg shape with your hands.

  4. Place on baking sheet and freeze for 30 minutes.

  5. 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.

  6. Using a large spoon individually drop each frozen egg into the chocolate and fully coat.

  7. Place back on baking sheet. Repeat for all.

  8. Place back in freezer for another 5 minutes before serving. Store in fridge or freezer.


Comments are closed.