Happy Easter everyone! Now, I got a treat for you. Everyone goes mad for easter eggs – Yes, even grown men. Who doesn’t like chocolate, huh?
Well I am not going to disappoint. The recipe definitely contains chocolate. However I’m trying to be as healthy as possible, so I am using dark chocolate. The reason being it contains a lot less sugar than normal chocolate but I also think it has more flavour. Because of its richer nature, it won’t be long until you feel full.
You just need to think of this as a much bigger, healthier Reece’s Peanut Butter Cup.
Your ingredients:
- 180g of 85% dark chocolate
- 2 tbsp coconut oil
- 200g smooth peanut butter
- another 2 tbsp coconut oil
- 1 tsp vanilla extract
- 1/2 tsp liquid stevia (mix together one tbsp stevia and 3 tbsp water to turn stevia into liquid stevia).
This is how you do it – The Method
- Place the peanut butter and coconut oil together in a microwavable bowl and microwave for around one minute and then stir until smooth.
- Add in the vanilla extract and stevia.
- Pour the mixture into the egg moulds (I bought mine here), filling each mould half full and then place the peanut butter mixture in the freezer for an hour.
- Remove from the moulds and lay on some baking/greaseproof paper.
- Melt the dark chocolate and other 2 tbsp of coconut oil for one minute in the microwave, again, stir until smooth – put the microwave on for longer if required.
- Pour the melted chocolate into the moulds, again, only filling each one half full.
- Drop the frozen peanut butter eggs back into the mould with the pattern side face down into the chocolate, pressing down so the chocolate completely surrounds the peanut butter. (Spread any extra chocolate on top with a spoon to completely cover if needed).
- Place them in the fridge to set, and then eat them when ready.
To be honest, this is a perfect treat to have any time of year – the not just for easter 