Peanut Butter Easter Eggs

For me, Easter was always a time for family. And every year, even after all of us had grown up and flown the nest, my mum would spoil us all with easter treats...


This year is going to look a little different.


But rather than dwelling on the fact that I won't be with my family this year, inhaling mum's homemade hot cross buns and digging in to my Easter egg stash...I've been whipping up my own treats, which I would love to share with you!



These peanut butter eggs are simple, delicious, and super easy to make. So you can get the whole family involved, and whip them up in no time!


Peanut Butter Easter Eggs (makes 8 medium eggs)

Ingredients

150g pics peanut butter

50g brown rice flour

50g pure maple syrup 

1/2 tsp salt

1 tsp mixed spice

1 tsp cinnamon 

1/2 tsp ground ginger

50g raisins

10g linseed

50g cocoa butter OR coconut oil (melted)

100g dark chocolate


Method

Place all the ingredients in a large bowl, and mix well to combine.

If using a mould, spoon the mixture in the mould and place in the freezer to set for minimum 1 hour.

If rolling by hand, place the mixture in the fridge to chill for an hour. Once it is firm, take large spoonfuls of the mixture and roll by hand into the shapes you would like. Place these on a tray and put in the freezer to set for minimum 1 hour.



While the mixture is in the freezer, fill a small pot with approximately 2cm of water, and bring to a gentle simmer over low heat. Place the dark chocolate into a glass or metal bowl, and place the bowl on top of the pot, making sure that the bottom of the bowl is not touching the water. The steam from the simmering water will gently melt the chocolate. When the chocolate has just melted (take care not to overheat it), remove the bowl from the heat.


After one hour, take the frozen eggs from the freezer. Using a large spoon, gently lower one egg into the melted chocolate and rotate it until it is completely enrobed in chocolate. Lift the egg out of the chocolate, and place on a tray to set. Continue with all of the eggs, until they are all enrobed.

Place the tray in the fridge to set for 10 minutes. Transfer to an airtight container, and store in the fridge.





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