Chocolate Peanut Butter Eggs [vegan, keto-friendly]

never eat a reese’s egg again.

INGREDIENTS:

3/4 cup coconut flour

2 cups natural peanut butter

1/3 cup monk fruit sweetener                                    

1-2 tablespoons Ripple Unsweetened Vanilla Milk

2 cups keto chocolate chips (such as Lilly’s)

DIRECTIONS:

1.     In a large bowl, combine your coconut flour, peanut butter and monk fruit sweetener and mix until combined.

2.     Add Ripple milk, one tablespoon at a time, until mixture forms a smooth, cookie dough-like consistency. Refrigerate one hour.

3.     Form about two tablespoons of the chilled peanut butter mixture into egg shapes with your hands. Place on a large plate lined with parchment paper. Repeat with the remaining mixture, and freeze for one hour.

4.     In a medium, microwave-safe bowl, melt the chocolate chips. Dip each peanut butter egg into the chocolate, flipping to coat. Place back on the parchment paper and refrigerate until firm.