This Copycat Peanut Butter and Chocolate Egg recipe is the perfect way to indulge your Easter cravings without the guilt. 

 

Made with simple ingredients like almond flour, peanut butter, and sugar-free chocolate, these no-bake eggs are healthier, but still totally delicious. With a drizzle of Tom & Jenny’s caramel and a sprinkle of sea salt, you’re in for an Easter treat that’s as sweet as it is wholesome. Get ready to whip up six giant eggs of pure, creamy bliss!

 

Ingredients
For the filling:

• 1/3 cup almond flour
• 2 tablespoons sugar-free maple syrup
• 1/3 cup peanut butter (smooth + creamy)
• 1/3 cup almond butter

For the chocolate coating:

• 2/3 cup sugar-free chocolate chips
• 2 tablespoons coconut oil

For the toppings:

• Flaky sea salt
• 3-5 Melted Tom & Jenny’s caramels
  

 

Steps:

1.) In a bowl, mix together the almond flour, sugar-free maple syrup, peanut butter, and almond butter until smooth and well combined.

 

2.) Scoop the mixture into 6 egg shapes (or use a silicone egg mold if you’ve got one).

 

3.) Pop the eggs in the freezer for about 30-45 minutes, or until firm.

 

4.) While the eggs finish chilling, melt the chocolate chips and coconut oil together—either in the microwave (30-second bursts, stirring in between) or using a double boiler.

5.) Once the eggs are firm, dip each one in the melted chocolate to coat.

 

6.) Sprinkle with flaky sea salt, then let set in the fridge or freezer until the chocolate hardens.

 

7.) Drizzle with melted Tom & Jenny’s caramel for that extra wow, then dig in!