Healthy Peanut Butter Chocolate Eggs (with Macha)


Healthy Peanut Butter Chocolate Eggs (with Macha)

course dessert
cuisine US
Q. Time 5 minutes
cooking time 10 minutes
serving 8 serving


  • 1/2 the cup Creamy peanut butter unsweetened, no added oil
  • 1/3 the cup Blanched almond flour More as needed
  • 2 spoon Maple syrup
  • 1 1/2 spoon Official grade matcha powder Adjust to taste
  • 1 teaspoon Vanilla bean paste
  • pinch fine salt
  • 2/3 the cup Dairy-free chocolate chips
  • Flaky salt For the garnish


  • Start by preparing the matcha peanut butter filling. In a small bowl, add the maple syrup, vanilla bean paste, salt and sifted matcha powder and mix until smooth using a spatula.
  • Add the almond flour and stir again until a workable dough is formed. Add more almond flour as needed until you can easily roll a tablespoon or two of dough in your hands to form a flat egg shape. If the mixture is too soft, you can refrigerate or freeze for 10 minutes before coating.
  • Add your chocolate chips to a microwave safe bowl and microwave in 15 second intervals, stirring until smooth.
  • Using a fork, scoop each egg shape into the filling and coat in chocolate, then transfer to a lined baking sheet. If desired, sprinkle a decorative pattern over the egg and finish with some flaky salt.
  • Let chill in the fridge until set and enjoy.

The post Healthy Peanut Butter Chocolate Eggs (with Matcha) appeared first on Veggiekins Blog.

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