Peanut Butter Chocolate Treats (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1/4 cup maple syrup
02 - 1/3 cup coconut flour
03 - 1/2 Tablespoon coconut oil
04 - 1 cup chocolate chips, dark or semi-sweet
05 - 1 cup peanut butter, creamy

# Instructions:

01 - Grab a medium bowl and mix the peanut butter, maple syrup, and coconut flour until it turns smooth and blended.
02 - Take small portions of the peanut butter mixture, roll into a ball, then press it into an oval shape using your fingers.
03 - Lay the ovals out on parchment paper atop a baking sheet, and pop them in the freezer for half an hour.
04 - Heat the chocolate chips with the coconut oil in short 30-second bursts in the microwave. Stir between intervals until smooth and melted.
05 - Use two forks to dip each peanut butter oval into the melted chocolate. Let the excess drip off a bit before setting them down.
06 - Place the coated eggs back onto parchment paper and wait for the chocolate to set.
07 - Once the chocolate coating has firmed up slightly, drizzle a little more chocolate over the top for an extra touch.
08 - Store the eggs in the fridge until you're ready to enjoy them.

# Notes:

01 - Keep these in the fridge so the chocolate doesn’t melt. They’ll stay fresh for up to 2 weeks.
02 - They freeze really well. Toss them in a freezer-safe bag, and you can keep them frozen for up to 3 months.
03 - Cool the melted chocolate for around 5 minutes before dipping the eggs to make sure it doesn’t melt the peanut butter filling.

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