Tuesday, November 8, 2011

Peanut Butter Eggs

Peanut Butter Eggs:
1 (8 ounce) package cream cheese, softened
1/2 cup butter or coconut oil, softened
1 (18 ounce) jar creamy NATURAL peanut butter (or almond butter)
1 tsp vanilla extract
1 cup powdered erythritol* and 1 tsp stevia glycerite (or 1 cup xylitol)
6 cups no sugar added semisweet chocolate chips
1/3 cup coconut oil or butter

Using a coffee grinder, grind the sweetener until a fine powder to resemble powdered sugar. In a large mixing bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sweetener. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes.

In a microwave-safe bowl or heavy saucepan, melt chocolate chips and coconut oil, stir until smooth. Dip eggs until coated; place on waxed paper to harden.

For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. Store in the refrigerator. Makes 16 eggs.

borrowed from: http://mariahealth.blogspot.com/2011/04/chocolate-peanut-butter-eggs-and-tbhq.html

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