V - GF - DF - EF - RSF
Makes roughly 35 small eggs
1 Cup + 2 Tbsp smooth peanut butter
4 Tbsp Extra-virgin coconut oil
2 Tsp brown rice syrup
200g 85% dark chocolate
1 Tbsp Extra-virgin coconut oil
Add the peanut butter, coconut oil and brown rice syrup to a small saucepan and melt together over a low heat.
Ensure you stir constantly until the mixture is smooth to prevent burning.
Once smooth remove from the heat and fill up each of your chocolate moulds with the peanut butter filling. I had 2 moulds and each had 10 medium sized Easter eggs (bigger than the mini egg size) and I managed to get 34-35 eggs out of it.
Place the eggs in the freezer for 1 hour or until solid.
Pop the eggs out of the moulds, place on a plate and return to the freezer while you melt the chocolate.
Melt the chocolate in a small saucepan over a low heat, stirring constantly until smooth.
Remove from the heat and spoon a small amount of chocolate into the bottom of each egg mould (roughly 1/4-1/2 tsp).
Place the peanut butter eggs back into their moulds and push them down to ensure the chocolate coats them. You should see the chocolate push up from underneath.
Use the remaining chocolate to coat the bottom of the eggs in a thin layer, and place them back in the freezer until the chocolate has solidified.
Pop your eggs out of the moulds and repeat for the remaining mixture! Enjoy!