Peanut Butter Easter Eggs

Happy Easter from our Wellness Fingerprint family to yours. I hope you are all keeping well. We have been very lucky that the sun has been shining brightly recently so I hope you are all enjoying spending some time outdoors even if it means just opening your windows and popping your face outside. I know that Easter will be slightly different for us all this year but make sure that you enjoy spending this special time with your family. If you are not staying with them during the lockdown, stay connected and share the love via FaceTime, Skype, zoom, house party etc. I know that’s what I am planning to do with my family back in France. In the meantime, I hope you will enjoy these Easter eggs. They vanished from the tray in minutes! And only a handful of them made their way to Easter Sunday!

Ingredients

1 1/2 tbsp @silan.co.za date syrup
1/2 cup almond flour
2 tbsp unsweetened shredded coconut
1/3 cup peanut butter
1/3 cup macadamia butter
1/3 tsp. ground cinnamon
1/3 cup roasted salted peanuts
1/2 teaspoon vanilla extract
200g vegan dark chocolate

Method

1. In a bowl, whisk together all the ingredients.
2. Next, using your hands, shape the mix into small egg balls before placing them onto a parchment lined tray. Place in the freezer for 15mns.
3. Microwave the chocolate for 30 seconds then take the bowl out and give it a stir. Place the bowl back in the microwave and repeat the process of cooking for 30 seconds, stopping, stirring and returning to the microwave until the chocolate has melted.
4. To coat the eggs, drop them one at a time, in the melted chocolate, then pick up with a fork. Place back on the tray and put back in the freezer to set.
5. In theory, leftovers do really well in an airtight container in the freezer. In practice, they won’t keep much more than 2 minutes!