Peanut Butter Easter Eggs

Raw-Vegan Chocolate

• 1 cup coconut oil or cocoa butter 

• 1 cup raw cacao 

• 2 tablespoons maple syrup or liquid sweetener of choice

• pinch of sea salt

Filling 

• 1 cup chunky peanut butter 

• 2 tablespoons almond flour or oat flour

• 1 tablespoon maple syrup 

To make the chocolate, melt coconut oil in a bain-marie (glass bowl over a pan of boiling water). Take off heat and stir in maple syrup, cacao and pinch of salt. Set aside while you make the filling. In a mixing bowl stir peanut butter, syrup and flour until well combined. Allow the chocolate to cool (while stirring every few minutes) until it resembles frosting. Spoon the chocolate into moulds and place in freezer. When the chocolate is completely frozen, take the chocolate eggs out of the mould and fill with the peanut butter mixture. Place back in freezer until ready to eat - if they last that long!