Medjool Date Peanut Butter Eggs
Ingredients
- 12 pitted medjool dates (~200g)
- 2/3 cup water
- 1/2 cup peanut butter or tahini and almond butter combination
- 3/4 to 1 cup coconut flour
- 1/2 tsp salt
- 4 oz dark chocolate
Preparation
Blend the dates and water until smooth.
Add the peanut butter and blend again.
Transfer to a bowl.
Stir in coconut flour and salt, starting with 3/4 cup and adding more if too sticky to shape.
Press into a silicone egg mold or roll and shape into eggs.
Freeze for 30 minutes.
Remove from the mold.
Coat in melted chocolate.
Sprinkle with flaky salt.
Refrigerate until the chocolate is set.
Tips
For a peanut-free option, use a combination of tahini and almond butter.
