Chocolate Nut Butter Eggs
Dark chocolate nut butter eggs
(aka my take on a Reese's PB chocolate eggs). These use cashew butter but you could definitely stick to PB or any nut/seed butter of choice.
For 6 delightful eggs
100g Cashew Butter
1 TBSP honey
1 TBSP nut milk
Pinch of salt
Splash of vanilla essence
Either 2.5-3 TBSP coconut flour OR 25-30g vanilla protein powder*
Coating: 75g dark chocolate & 1 tsp coconut oil
* A simple stevia sweetened vanilla whey was used in this recipe, you could sub for one of choice but it will likely effect how much milk you need to add to from a moldable dough.
* Different types of nut butter could be use, i.e. peanut butter for a more classic chocolate PB cup taste.
Method
Mix together nut butter, honey, milk, vanilla, & salt (melt a little in the microwave if your nut butter is really thick and difficult to mix) then add the coconut flour or protein powder, starting with the lowest amount, until you can form it into a dough.
If needed add extra milk just a splash at a time if it does not stick together, or a little more coconut flour/protein powder if it is too sticky to shape.
Mold into shape and leave to set in the fridge for 20-30 mins. If you are coating right away leave in the freezer for a few minutes instead.
Melt dark chocolate of choice with 1 tsp of coconut oil.
Dip in the eggs coating all over. I did this twice leaving to set in the fridge for 5 mins between to build up a slightly thicker layer. Feel free to do some fancy drizzle or decorate to your hearts content 🤗🤤
