With Easter right around the corner, it's a great time to indulge in some sweet treats. But for those who are conscious about their health or have food allergies, it can be a challenge to find delicious options. That's where this recipe for Healthy Strawberry Peanut Butter Truffle Eggs comes in. Inspired by the classic Reese's Easter treat, these truffle eggs are a healthier, refined sugar-free, vegan-friendly version that will satisfy your sweet tooth.
Ingredients
For the "Eggs":
- 1 Cup Creamy Peanut Butter the drippier the better
- 2 Tablespoons Coconut Flour
- 3 Tablespoons Maple Syrup
- 1 Teaspoon Coconut Oil melted
- 1 Teaspoon Vanilla Extract
- ½ Cup Freeze-Dried Strawberries blended into a powder; I buy the freeze-dried strawberries from either Trader Joe’s or Amazon. They come in 0.8-1 oz bags, and you need one full bag to get 1/4 cup of powdered strawberries.
For the Chocolate Coating:
- 1 ½ Cups Dairy-Free Chocolate Chips
- 1 Teaspoon Coconut Oil
- ¼ Cup Cacao Nibs
Instructions
- Start by adding your peanut butter, coconut flour, maple syrup, melted coconut oil, vanilla extract, and strawberry powder to a large bowl, and mix until they form a thick batter.
- If the batter isn't thick, let the mixture sit for a few minutes, until the batter thickens up.
- If the batter isn't thickening up, add in one more tablespoon of coconut flour. How thick your batter is depends on the consistency of your peanut butter. If it's more liquid-y, then you'll want to add the flour.
- Next, line a baking sheet with parchment paper.
- Use a cookie scoop to form 12 balls out of the dough, and use your hands to shape them into eggs. Follow the video tutorial for an exact view on how to do this!
- Freeze your eggs for 20 minutes, then prepare the chocolate coating.
- In a small bowl, melt chocolate chips and coconut oil in the microwave in 2-3, 30-second increments, until fully melted. Then, stir in the cacao nibs.
- Once your chocolate has melted, stir in the cacao nibs.
- Then, remove your eggs from the freezer and dip each one into the chocolate, until they're fully coated.
- Finally, place them back onto the baking sheet, let the rest until the chocolate hardens, then enjoy! Store any extras in a covered container in the refrigerator for up to two weeks.
Calories: 319kcal | Carbohydrates: 32g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 95mg | Potassium: 264mg | Fiber: 4g | Sugar: 23g | Vitamin C: 120mg | Calcium: 47mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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