Healthy Chocolate Peanut Butter Eggs

Filling option 1: Combine peanut butter, coconut flour, maple syrup and sea salt in a medium bowl until dough is formed. 2. Filling option 2: Place almond milk, peanut flour, dates and salt into your food processor and process until a ball of dough forms (about 1 minute or so). 3. Break off pieces (about 1-2 Tablespoons in size) and form into an egg shape. Place on a parchment lined baking sheet or plate and freeze for about an hour. 4. Once your peanut butter eggs are frozen, combine cocoa powder, melted coconut oil, stevia and maple syrup to make the chocolate for dipping. 5. Remove frozen peanut butter eggs from freezer, dip each (one by one) into the chocolate to cover. I like to use a fork for this so help any excess chocolate drip off. If you have any leftover chocolate after dipping all the eggs, you can drizzle it over the eggs like I did. 6. Place each back on the parchment paper and return to the freezer to harden. They’ll be ready to enjoy within a few minutes of freezing. Store any leftovers in the freezer and remove a few minutes before eating. They freeze pretty solid but will thaw out quickly and be ready to eat within 1-2 minutes.