Try these delicious eggs this Easter; they are sure to become a year-round favorite!  Yields 12 eggs.

Filling:

1 ½ c. Valencia peanut butter (find it here) or almond butter

3 tbsp. Maple syrup

3 tsp. Coconut flour (I buy mine in bulk here)

1 tsp. Vanilla (this is my favorite)

¼ - ½ tsp. Sea salt (this will depend on the salt content of the nut butter you use)

Chocolate Coating:

1 c. Raw cocoa powder

½ c. Coconut oil (I buy in bulk here)

6 tbsp. Maple syrup

1 tsp. Vanilla 

Pinch of Sea salt

OR use Lilly’s Stevia Sweetened Chocolate Baking Chips (find where you can get them here)

Directions:

Mix all filling ingredients in a small bowl. Place a sheet of parchment paper on a cookie sheet. Form the filling into flattened egg shapes and place on the cookie sheet. Put the tray in the freezer for 30 minutes.

If making the chocolate:

In a small pot, melt coconut oil on low heat. Add maple syrup. Whisk in cocoa powder until glossy. Add vanilla. Taste and adjust sweetness according to your preference.

If using Lily’s Baking Chips:

Melt chips over a double boiler on low heat, stirring constantly.