Chocolate Peanut Butter Eggs with Bone Broth
Indulge in the taste of nostalgic Reese's Peanut Butter Eggs, but with a healthier glow up! With organic ingredients and the addition of bone broth, this homemade candy is going to be your new obsession!
Equipment
- Digital Food Scale
- Large Mixing Bowl
- Hand Mixer
- Baking Sheet
- Parchment Paper
Ingredients
- 226 grams peanut butter
- ¼ cup beef bone broth
- 226 grams powdered sugar (sifted)
- 30 grams coconut flour
- 1 teaspoon vanilla extract
- 284 grams mini dark chocolate chips
- Flaky sea salt (optional)
Instructions
- Line a baking sheet with parchment paper.
- In a large mixing bowl, add the peanut butter, bone broth, coconut flour, powdered sugar and vanilla extract. Mix on low until combined into cohesive dough and there are no dry parts.
- Using your hands, form the dough into 13 egg shapes and place on the parchment-lined baking sheet.
- In a heatproof bowl, add the dark chocolate. You can melt using a double boiler or you can do 30 second intervals in the microwave. If microwaving, make sure to stir between each one to prevent burning.
- Once the chocolate is melted, drop the eggs into the chocolate one at a time and coat them completely. I like to use a fork, like a spoon, so excess chocolate can drip back into the bowl. Place the chocolate coated eggs back on the baking sheet.
- Put the baking sheet in the freezer so the chocolate can set, about 15 to 20 minutes.
- Remove from the freezer and drizzle the remaining chocolate on top for a pretty finish. I like to finish these with a sprinkle of flaky sea salt, but this is totally optional.
- Store in the fridge for up to 1 week.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- I use my hand mixer to mix up the filling, but you can also use a stand mixer or even just a spatula. This recipe is totally flexible.
- You can use any kind of nut butter that you like. Feel free to swap the peanut butter for almond butter, cashew butter, walnut butter or pistachio butter. You can even use tahini or sunflower butter if you prefer.
- I get about 18 eggs with this recipe, but feel free to make them smaller or bigger, depending on your preference.
- If it’s not Easter, you can make these into round disks for a delicious chocolate peanut butter cup candy.
- If you don’t have bone broth, you can use milk in its place.
- The flaky sea salt is optional, but I love the salty contrast it adds.
- Be sure to store in the fridge because of the bone broth.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 292kcalCarbohydrates: 38gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 3mgSodium: 96mgPotassium: 99mgFiber: 2gSugar: 33gVitamin A: 49IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!