Sugar Free Wanna Be Chocolate Peanut Butter Eggs (Dairy & Nut Free)
For those of us who are limiting the amount of added sugar we are consuming, or if you have a sensitivity to dairy, peanut butter or sugar these little gems are a great treat. This recipe was originally created with my youngest son in mind. He deals with many food sensitivities, and I’m constantly working to whip up fun alternatives.
It’s taken me some time, but these Nut-Free, Dairy-Free, Sugar-Free Wanna Be Peanut Butter Chocolate Eggs have filled the desire of a delicious candy treat. They are decadently delicious and approved by the whole family. There rich dark chocolate flavor pairs excellent with the Sunbutter filling.
They’re perfect for Easter, but with different molds could work for other holidays or everyday. For the mini eggs I used the Wilton Easter Egg Shaped Silicone Treat Mold.
Filling Ingredients:
- 1/3c + 1/2 tsp (3 oz) Sunflower Butter, I prefer Organic SunButter Sunflower Butter
- 1 Tbsp Coconut Oil
- 1/2 tsp Vanilla Extract
- 1/4 tsp Chocolate Stevia Extract (Liquid)
Chocolate Coating Ingredients:
- 1/2c Cacao Powder
- 3 Tbsp Coconut Oil
- 1/4 tsp + 1/8 tsp Chocolate Stevia Extract (Liquid)
Instructions
Here are your instructions:
To make the filling first warm up the coconut oil in a microwave for 15-20 second until liquid. If you're using a different type of sunflower butter that is thicker you may need to warm it too. Stir the sunflower butter and coconut oil together until they are mixed well.
Stir in the vanilla and chocolate stevia extract. Taste to see if you want more sweetness.
Spoon the filling mixture into the egg molds filling them up 2/3 the way full. Place in freezer for about an hour or until they are solid.
Pop them out of the mold. Place them on parchment or plate and set aside.
Wipe mold clean and set in the freezer empty.
To make the chocolate coating heat the coconut oil in the microwave for 20-30 seconds until liquid. Then stir in cacao until smooth.
Stir in chocolate stevia extract and taste for sweetness.
Remove mold from freezer. Take 1/2 tsp or so of the chocolate coating and spoon into the bottom of the egg mold one at a time smoothing it up the sides of the mold. The chocolate will begin to harden and you will have a chocolate coating covering the egg mold up to the edge.
Place the sunflower butter eggs into the chocolate coated egg molds.
With a spoon cover the sunbutter eggs and fill the rest of the egg mold with the chocolate.
Place in freezer for 30 more minutes until harden through. Then pop out of molds and let stand for 5 minutes before serving.
Store in freezer or refrigerator.
If you have leftover chocolate you can pour onto parchment lined ramekin and place in the refrigerator or freezer until solid. Then you have sugar free, dairy free chocolatey goodness. Store in freezer or refrigerator.
