Healthy Creamy Peanut Butter Eggs

Ah, the classic peanut butter egg. It wouldn’t be Easter without it. Tasty, but not very healthy. Prairie Papa Tony loved his Reese’s peanut butter candy. However, with all the artificial ingredients, and tons of refined sugar, I accepted the challenge to make a healthier peanut butter egg that tasted even better. It came out amazing! No guilt. And is Prairie Papa Tony approved.

Ingredients

Lilly's milk chocolate baking chips
Lilly's white chocolate baking chips
1 cup of no-sugar peanut butter
2 tsp of pure vanilla extract
3 tbs of maple syrup
Pinch of cinnamon
½ tsp of salt
Food-safe paint brushes
Chocolate Easter egg molds
(I use molds because they looked fancy, but you can use your hands to mold into an egg shape and then dip into the chocolate

Method

1) If you are using Easter egg molds, prepare your white chocolate for melting.

To make a double boiler, fill water in a small pot, add water halfway, and top with a heat-resistant glass bowl.

Melt chocolate in glass bowl on top of water in pot.

Heat on medium low and gradually melt till smooth.

Use your brush to paint decorations inside of the mold. Then let dry till firm.

(You can also add sea salt too the mold first before the layers if you like salty and sweet)

(You can put in the fridge after each step to firm up chocolate if desired.)

2) After all decorations are dry and firm, melt your milk chocolate the same as above in double boiler.

Put a coat of milk chocolate on the bottom, but leaving enough room for the other layers.

Set aside to let dry/firm.

3) Mix peanut butter, vanilla, maple syrup, salt, and cinnamon until thick and roll into tiny balls.

Press them into the mold, then add another layer of milk chocolate and flatten on top.

Place in refrigerator until set and then pop out from the molds.

Place on pretty Easter dish or tray with some pretty prairie grass.

Happy Easter!!

Healthy Creamy Peanut Butter Eggs

Holistic Prairie Mama