Happy Friday my friends! I can hardly believe that this week has already come and gone so quickly! I had been looking forward to this week for so long that it feels almost surreal to see it gone. Last fall while I was up late working on Paleo in 28, elbow deep in recipe development I could hardly imagine completing the book, let alone holding it in my own two hands and seeing it in a real brick and mortar shop.
But alas, book launch week is coming to a close and we are on to the next celebration- Easter Sunday! That means I’ve been planning a yummy brunch for J and I. While most of the recipes I am planning come from the new book (Easy Roasted Chicken and Roasted Brussels Sprouts with Garlic Aioli anyone), I am also whipping up a few new recipes. Case in point, these chocolate covered Peanut Butter Easter Eggs. Because Easter just really isn’t the same without a little chocolate!
I hope you all have a lovely Easter weekend filled with family, good food and hopefully lots of Paleo Peanut Butter Easter Eggs!
- 1 cup sunflower seed butter
- ¼ cup plus 1 tablespoon coconut flour
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- Combine the sunflower seed butter, coconut flower, coconut sugar and vanilla extract in a large bowl
- Shape the mixture into egg forms and place on a parchment paper lined baking sheet
- Place the baking sheet in the freezer for 30 minutes
- Place the dark chocolate chips and coconut oil in a microwave-safe bowl and heat until melted, stirring frequently
- Remove the sunflower seed butter eggs from the freezer and dip them in the melted chocolate, one at a time using toothpicks
- Place the eggs back on the the baking sheet and back in the freezer until the chocolate shells harden