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Denis Elas The Chef
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Peanut Butter Eggs
[Oeufs au beurre d’arachide]

Peanut Butter Eggs are a delightful no-bake treat, featuring a creamy peanut butter center generously enrobed in a luscious chocolate shell.

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Peanut Butter Eggs [Oeufs au beurre d'arachide]

By Denis Elas The Chef
Print Recipe
Peanut Butter Eggs [Oeufs au beurre d'arachide]
Peanut Butter Eggs are a delightful no-bake treat, featuring a creamy peanut butter center generously enrobed in a luscious chocolate shell.
Recipe dedicated to:My animal lover friend Sarah
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Course: Dessert
Cuisine: American
Prep: 20 minutes
Cook: 5 minutes
Chill: 20 minutes
Total: 45 minutes

Equipments

Measuring Tools
Measuring tools
Cooking Scale
Digital scale
Mixing bowl
Sauce pan
Baking spatula
Baking sheet
Parchment paper

Ingredients

The Filling

The Coating

15 eggs

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Filling

  1. 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.
    Peanut Butter Eggs [Oeufs au beurre d'arachide]
  2. 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.
    Peanut Butter Eggs [Oeufs au beurre d'arachide]

The Shaping

  1. 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.
    Peanut Butter Eggs [Oeufs au beurre d'arachide]

The Coating & Chilling

  1. In a small saucepan, melt the 85 g semi-sweet chocolate and 1 tsp. ghee together over low heat, stirring constantly until smooth.
  2. To help dip the eggs into the melted chocolate, pour the melted chocolate in a small mixing bowl.
    Peanut Butter Eggs [Oeufs au beurre d'arachide]
  3. 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.
    Peanut Butter Eggs [Oeufs au beurre d'arachide]
  4. 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.
    Peanut Butter Eggs [Oeufs au beurre d'arachide]

The Serving

  1. 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.
    Peanut Butter Eggs [Oeufs au beurre d'arachide]

Nutrition

Serving: 1 egg | Calories: 137 kcal (7%) | Carbohydrates: 9 g (3%) | Protein: 3 g (6%) | Fat: 10 g (15%) | Sodium: 88 mg (4%) | Fiber: 1 g (4%) | Sugar: 6 g (7%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

mindfullymademotherhood

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