Chocolate Covered Peanut Butter Date Eggs
Ingredients
- 200g (about 12) medjool dates, pitted
- 2/3 cup water
- 1/2 cup peanut butter (or sunbutter)
- 1 cup coconut flour
- 1/2 tsp salt
- 4oz dark chocolate
Preparation
Blend the dates and water until smooth.
Add the peanut butter and blend again.
Transfer to a bowl and stir in coconut flour and salt.
Press into a silicone mold or lined mini muffin tin and freeze for 30 minutes.
Flip or remove from the mold.
Coat in melted chocolate.
Refrigerate until the chocolate is set, about a few minutes. Enjoy!
