- 2/3 cup Morama Peanut Butter Spread
- 1 tbsp pure maple syrup
- 1-2 tbsp Morama coconut flour
- 3,5 oz (100 g) 72% dark chocolate bar
- Optional: coarse sea salt, to sprinkle on top
In a medium bowl, combine Morama peanut butter spread, maple syrup, and 1 tbsp of Morama coconut flour. Add another tablespoon of coconut flour if the dough is too runny. The mixture should be sticky like wet cookie dough.
Use a cookie scoop to transfer the batter by tablespoon onto a parchment lined baking sheet. Lightly flatten the tops of each piece with your fingertips into egg shape. Place the baking sheet in the freezer for 20 minutes.
Melt chocolate bar in a small saucepan over very low heat, stirring frequently. Remove peanut butter egss from freezer. Transfer melted chocolate into a small, warm bowl. Use fork to dip each peanut butter egg into the chocolate. Make sure to cover evenly. Transfer them back to the baking sheet and sprinkle with a little coarse sea salt if desired.
Quickly transfer baking sheet to the freezer for 30 minutes up to 1 hour, to harden the chocolate. Keep in the freezer until ready to eat.