Vegan Peanut Butter Eggs

1 cup natural salted peanut butter, well stirred

1 cup almond flour

2 tablespoons maple syrup

10 oz vegan chocolate chips such as Endangered Species Oat Milk + Dark Chocolate Chips

½ teaspoon coconut oil

¼ teaspoon pure vanilla extract

Line a large baking sheet with parchment paper. Set aside.

In a medium bowl, combine peanut butter and maple syrup. Add the almond flour and stir to combine. Squeeze mixture with your hands to get a smooth dough. Chill in the freezer for 10 minutes to firm up slightly. Form egg shapes with your hands and place on prepared baking sheet. Once all the peanut butter mixture has been used, place baking sheet in the freezer for 30 minutes.

When peanut butter eggs are chilled, place the chocolate chips and coconut oil in a microwave safe bowl. Melt chocolate in the microwave at 30-second intervals, stirring after each, until chocolate chips are almost completely melted. Stir until completely melted. Add vanilla extract and stir to combine.

Using a fork, dip peanut butter eggs in melted chocolate to coat. Tap fork to get rid of excess chocolate and transfer back to baking sheet. Repeat until all eggs are coated.

Place baking sheet in the refrigerator for 30 minutes or until chocolate is set.

GF V veg DF

Yield: 12 servings