HOMEMADE PEANUT BUTTER EGGS

Thank you to my neighbors and husband who tasted these eggs and said they were terrific! One neighbor boy said they were better than Reese's!

This is my weekend for preparing and freezing the goodies I will use to fill my family's Easter baskets. My husband bought a pack of Reese's Peanut Butter Eggs but after looking at the ingredients I knew the Easter Bunny would never leave those. "The Hershey Company" uses in their eggs ingredients I do not want my family eating including various oils, various sweeteners, artificial flavor, TBHQ, and PGPR. (Abbreviations were used but not defined so I had to google them: tert-butylhydroquinone and polyglycerol polyricinoleate)

The recipe I used was titled "Healthy Peanut Butter Eggs" but I changed the name because the word "healthy" is relative. These are healthier than Reese's but otherwise are high fat and sweetened with maple syrup so if you are truly looking for a sweet healthy snack grab a piece of fruit! Here is the recipe from “The Big Man’s World” blog: Healthy Peanut Butter Eggs (4 Ingredients!)

What I did and elaborations:

-Used organic natural peanut butter (it did not have added oil)

-1 cup of peanut butter weighed about 280 grams

-Maple syrup weighed 160 grams

-Coconut flour weighed 70 grams (I don't typically use coconut flour so bought just enough from the bulk section of my local co-op)

-Used a 10 oz bag of vegan chocolate chips

-Used a 1 TBSP measuring spoon for each egg and they weighed about 17 grams each. I did not wet my hands when forming the egg because not only did I not need to but water can make melted chocolate "seize." Made 42 eggs.

-Melted the chocolate chips using a double boiler. (Before I purchased a double boiler I just put a smaller pan into a larger pan of water.) I started with a small spatula but found that using a fork to dip the eggs worked best. Once covered with chocolate I tapped the fork on the side of the pan so excess chocolate could drip off.