Sugar Free Chocolate Peanut Butter Easter Eggs {Dairy Free}

Sugar Free Chocolate Peanut Butter Easter Eggs {Dairy Free} takes roughly 1 hour and 1 minutes from beginning to end. One portion of this dish contains roughly 1g of protein, 7g of fat, and a total of 116 calories. This recipe serves 12. For $1.33 per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 2594 would say it hit the spot. Easter will be even more special with this recipe. A mixture of vanillan extract, coconut oil, liquid stevia, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Sugar Free Mom. It works well as a rather inexpensive side dish. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is not so excellent. Users who liked this recipe also liked Chocolate Peanut Butter Banana Quinoa Parfait , Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free, and Chocolate Peanut Butter “Ice Cream” .

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined.Stir in vanilla extract and stevia.Taste and adjust if needed.Pour mixture into egg molds and freeze for 1 hour.Remove from molds and set aside on parchment paper.Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave.Stir until smooth.Pour melted chocolate into the molds, half way up the molds.Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.Spread chocolate with a spoon to completely cover if needed.Store in the refrigerator.

 

Step by step:

1. In a microwavable bowl melt peanut butter and coconut oil together for 30 seconds- 1 minute and stir until completely combined.Stir in vanilla extract and stevia.Taste and adjust if needed.

2. Pour mixture into egg molds and freeze for 1 hour.

3. Remove from molds and set aside on parchment paper.Make coating by melting the chocolate chips and coconut oil for 30 seconds in the microwave.Stir until smooth.

4. Pour melted chocolate into the molds, half way up the molds.Drop the frozen peanut butter eggs, pattern side face down into the chocolate and press down so the chocolate encases the peanut butter.

5. Spread chocolate with a spoon to completely cover if needed.Store in the refrigerator.

Nutrition Information:

covered percent of daily need