You know, as I type this up, I’ve realized that I have never made my peanut butter protein balls recipe for you guys.  I tend to only make that around Christmas -and since I was a little preoccupied this holiday season I wasn’t able to get around to them- but, that might have to change.  For Easter though, I wanted to try something a little different.  These peanut butter eggs are way different.  They are much sweeter and softer.  My husband bit into them and instantly recognized that it was not my usual go-to recipe.  I’m honestly not quite sure which ones I like more!  But one can never have too many peanut butter recipes up their sleeve!

Speaking of peanut butter – I’ve seriously been on a peanut butter craze!  First I made cinnamon raisin peanut butter, then we went to Whole Foods in search of some puffed brown rice cereal for a granola recipe I wanted to try out and I picked up a Reginald’s honey ‘nana peanut butter (yum!), and thennnn I had a coupon for buy one get one free of the Peanut Butter & Co. so, I bought myself the White Chocolate Wonderful and Dark Chocolate Dreams and then I had an all-natural plain peanut butter that was used for this recipe.  They are all open.  They are all gone or almost gone.  Oh well, that just means more mornings with some oats in a jar.  And seriously, who doesn’t love finishing off a jar of delicious peanut butter with some hot, creamy oatmeal?  All I know is it’s a sure-fire way to scoop up every last morsel of any nut butter.  “No peanut butter left behind!”  That’s all I have to say.

Peanut Butter Eggs

makes about 18 eggs

• 1 c all natural peanut butter
• 1/2 c honey
• 1 tbsp softened, unsalted butter
• 4 tbsp coconut flour
• 1/4 tsp vanilla
• 1/2 – 1 tbsp coconut oil
• 1 c chocolate chips (I recommend using a grain-sweetened chip like Sunspire)

Prepare a baking sheet with parchment paper and set aside.

Mix the peanut butter, honey, butter coconut flour and vanilla together until smooth.  Using a spoon, scoop up enough of the mixture to fill the spoon, and then scrape the mixture out with a second spoon onto the parchment paper.  The mixture was very soft, so you wouldn’t be able to mold this by hand… even after I had gotten it onto the parchment paper, it spread to form the perfect “Reese’s egg” shape.  Place baking sheet in freezer for about 30 minutes until they are firm.

Melt the chocolate chips in the microwave or in a double boiler.  Add the coconut oil 1/2 tbsp at a time until the mixture is thin enough for you to dip.   Remove the eggs from freezer and place them in chocolate, removing them with a fork and placing them back on the parchment paper.  Repeat until all of the eggs are coated then place in the refrigerator until set.  Store in the refrigerator.

Seriously.  Make these for Easter.