Equipment
mixing bowls
baking sheet
parchment paper
Ingredients
- ½ cup peanut butter smooth or crunchy
- 1 Tablespoon coconut flour
- 1½ cups crisp rice cereal or more if needed
- 1 Tablespoon pure maple syrup or more to taste
Chocolate Coating
- ½ cup coconut oil
- ½ cup cocoa
- 2 Tablespoons pure maple syrup or more to taste
Topping
- candy coated chocolate like mini Cadbury eggs or M&M's, or crushed nuts, shredded coconut, etc.
Instructions
- In a medium bowl, combine ½ cup peanut butterand 1 Tablespoon pure maple syrup. Add 1½ cups crisp rice cereal and mix. Add 1 Tablespoon coconut flour if needed to help bind.
- Form into egg shapes or balls and place on a parchment lined pan. Place in the freezer to firm.
- Place candy coated chocolate in a plastic bag and crush with a mallet or rolling pin. Set aside.
- In a small bowl heat ½ cup coconut oil in the microwave. Add ½ cup cocoa and 2 Tablespoons pure maple syrup. Stir until smooth.
- Once peanut butter eggs or balls are firm, us two forks and roll each in the chocolate mixture. Use the fork to allow chocolate to drip, and place back on the parchment paper.
- Sprinkle with crushed candy. Repeat until finished, then place in the freezer to firm chocolate.
- Serve chilled as the chocolate is quite soft at room temperature.
Notes
- Optional: Instead of rolling into balls, spread peanut butter mixture into a parchment lined pan. Chill, cover with chocolate mixture and toppings. Freeze, then cut into squares.
- Nutrition is calculated without toppings.
Nutrition
Calories: 133kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 50mg | Potassium: 98mg | Fiber: 2g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg