Peanut Butter Eggs [Oeufs au beurre d'arachide]
Servings: eggs
Peanut Butter Eggs are a delightful no-bake treat, featuring a creamy peanut butter center generously enrobed in a luscious chocolate shell.
Ingredients
The Filling
- 190 g natural peanut butter
- 60 g almond flour
- 45 g powdered sugar
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 1-2 Tbsp. milk
The Coating
- 85 g semi-sweet chocolate
- 1 tsp. ghee coconut oil or butter
Instructions
The Filling
- In a mixing bowl, combine the 190 g natural peanut butter, 60 g almond flour, 45 g powdered sugar, 1 tsp. vanilla extract, and ¼ tsp. salt.
- Add 1-2 Tbsp. milk and stir with a spatula. If the mixture is too dry, add more milk, a little at a time, until it is smooth and forms a dough-like consistency.
The Shaping
- Line a baking sheet or large plate with parchment paper. Scoop out portions of the peanut butter mixture and roll them between your hands to form small egg shapes. Place them on the prepared baking sheet.Chef's Tip: If the dough feels too soft to handle, place the mixing bowl in the freezer for 5–10 minutes to help it firm up before shaping.
The Coating & Chilling
- In a small saucepan, melt the 85 g semi-sweet chocolate and 1 tsp. ghee together over low heat, stirring constantly until smooth.
- To help dip the eggs into the melted chocolate, pour the melted chocolate in a small mixing bowl.
- Using a fork or dipping tool, dip each peanut butter egg into the melted chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off before returning the egg to the parchment-lined baking sheet.
- Once all eggs are coated, transfer the baking sheet to the freezer and let them chill for 15–20 minutes, or until the chocolate is completely set.
The Serving
- Serve chilled. Enjoy your Peanut Butter Eggs [Oeufs au beurre d'arachide].Store any leftover eggs in an airtight container in the refrigerator or freezer.