Instructions

1. In a medium mixing bowl, whisk together the peanut butter powder and powdered sweetener.
2. Add in the creamy peanut butter and stir until the mixture becomes thick and crumbly but sticky enough to press together. If needed, knead it with your hands until it forms a soft dough-like consistency.
3. Scoop out about 2 tablespoons of the peanut butter filling and roll it into a ball. Flatten and shape it into an egg shape with your hands.
4. Place each egg on a parchment-lined cookie sheet. Repeat until all the mixture is used.
5. Pop the tray into the freezer for 15–20 minutes to firm up the eggs. This makes it easier to dip in chocolate later.
6. In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil. Microwave in 20-30 second intervals, stirring in between, until melted and smooth.
7. Remove the peanut butter eggs from the freezer. Use a fork or dipping tool to dip each egg into the melted chocolate, coating all sides.
8. Let excess chocolate drip off, then place the egg back on the lined tray. Repeat with the rest.
9. Return the tray to the freezer for another 15–20 minutes to allow the chocolate to harden.
10. Enjoy straight from the freezer and enjoy!