These are the best gluten and dairy free chocolate peanut butter eggs.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 8eggs
Author: Eating Gluten and Dairy Free
Ingredients
Chocolate Egg Outside Coating
½csemi-sweet dairy free chocolate chips
½tablespooncreamy peanut butter
¼teaspooncoconut oil
Egg Filling
½ccreamy peanut butter, softened
¼ccoconut oil, melted
1cpowdered sugar
1tablespoondairy free milkunsweetened almond milk works great
½teaspoonvanilla extract
Instructions
Melt all of the chocolate egg outside coating ingredients together in the microwave or over the stove top on low. Stir often.
Once melted place a ½ tbs of melted chocolate mixture in each egg cavity. Using a paint brush, paint the cavity with melted chocolate. After you've covered all the cavities, re-brush the cavities with the chocolate that has settled to the bottom. Set in the refrigerator or freezer.
Prepare the peanut butter filling-- mix together all of the filling ingredients in a small bowl.
Once the chocolate has hardened place 2 teaspoons of the peanut butter filling into each egg cavity. The mixture will be thick and easily molded in the cavity. You will fill the cavity ¾ full leaving room for the last coating of melted chocolate.
Place the remainder of the melted chocolate by the ½ tablespoon on top of the filling. Spread with a paintbrush to coat all of the filling well and seal it in.
Allow eggs to harden, remove from the cavities, and place in an airtight container up to a couple days.
Optional Drizzle
Melt more dairy free chocolate and coconut oil, place in a mini squeeze bottle or with a spoon, drizzle across each egg.
Notes
Keep in mind as dairy free chocolate goes through extreme heat to cold changes it makes the eggs more prone to getting white spots. While you can safely eat the chocolate with white spots, it won't look quite the same. I'd recommend preparing these the day of your event or consume them within a day or two of making.