Peanut Butter Chocolate Easter Eggs
PEANUT BUTTER CHOCOLATE EASTER EGGS
A fun no-bake activity, make these vegan and dairy free peanut butter Easter eggs with your family or take them to a dinner party! Use our Macro Mike PB+ Peanut Butter Powder along with some crunchy peanut butter for the centre, then simply coat in dark chocolate. This easy Easter recipe is fun and perfect for any season really, just depends on what shape you make them heheh...
- 1 cup / Peanut butter, crunchy
- 1/2 cup / Macro Mike Sweet Original PB + Powdered Peanut Butter
- 3 cups / Icing sugar
- 3 tbsp / Vegan butter, melted
- 1 tsp / Vanilla extract
- 3 tbsp / Almond milk
- 460g / Dark chocolate, coarsely chopped
- 1tbsp / Coconut oil
Add the crunchy peanut butter to a microwave-safe bowl, and heat for about 20 - 30 seconds until runny.
Mix Macro Mike PB+ with a little water until you get a paste like consistency and then add it to the crunchy peanut butter.
In a large mixing bowl, mix together the icing sugar, peanut butter, melted vegan butter, and vanilla until combined.
The mixture will be crumbly.
Add the almond milk and mix until a dough is formed.
Shape the mixture into eggs, and place them onto a large baking tray lined with parchment paper.
Freeze eggs for 30 minutes.
Add the chocolate and oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Dip each egg into the melted chocolate, place back onto the lined baking tray, and refrigerate until set.
Decorate the eggs as desired, yum!
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