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Healthy Peanut Butter Cups (Eggs)

Let me tell you a little secret… my all-time favorite Easter treat or more so, Easter memory? Those dreamy, creamy peanut butter cup eggs. You know the ones. Rich chocolate on the outside, melt-in-your-mouth peanut butter on the inside. Heaven in egg form.  The store-bought version of the reese's peanut butter cups will always something I think of when Easter rolls around!  Since I have been orienting our family toward living a healthier lifestyle, I didn't want to completely eliminate my favorite candy, so I took it upon myself to find healthier peanut butter cups. 
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Ingredients Equipment Method

Ingredients
  

  • 3/4 cup chocolate chips I love the Enjoy Life brand--dairy free option!
  • 2 tbsp maple syrup
  • 1 tbsp ghee
  • 1/3 cup creamy peanut butter
  • 1/4 cup almond flour
  • sea salt

Equipment

  • EchoDone Egg Shape Soap Mold (or silicone muffin cups)

Method
 

  1. In a medium saucepan (or use a double boiler) over low heat, slowly melt the chocolate chips, stirring frequently. (if you have to, you can microwave in 30-second intervals, stirring in between)
  2. Spoon about 1 tablespoon into each egg mold, using the back of the spoon to coat the entire cavity with chocolate.
  3. Freeze for 5–10 minutes until the chocolate hardens.
  4. In a medium bowl, combine the maple syrup, melted ghee, peanut butter, almond flour, and a pinch of finely ground sea salt until smooth.
  5. Remove molds from the freezer and spoon the filling into each egg. Flatten the tops so the filling is level with the edge of the mold.
  6. Drizzle the remaining chocolate over the top of the peanut butter mixture, making sure the filling is sealed.
  7. Sprinkle with flaky sea salt and freeze for another 10 minutes and then satisfy your sweet craving by enjoying!