3 ingredient peanut butter caramel monster eggs!
Who else agrees that even though they’re made with the same/similar ingredients, festive treats taste a million times better than their regular shaped counterpart?
Peanut butter cups (& anything salted caramel) = one of my fave treats of all time! And let me tell you, these choc caramel monster eggs have taken this obsession to a WHOLLLEEEEE new level!
Lush & creamy, vanilla spiked peanut butter truffles wrapped in a cool, crisp, layer of salted caramel chocolate that literally oooooooze with awesomeness when you bite on in!
There are a few moments in life where words are simply not required & I firmly believe that may be one of them . . .
I mean did you hear me . . . salted caramel, dark chocolate peanut butter truffles!!!!!!!!!!!!!!!!!!!!
And yes, they really do deserve alllll of the exclamation points! And then some!!!!!!
Sugar Free – Gluten Free – Dairy Free – Grain Free – Low Carb – Paleo – Keto – 100% Vegan Friendly
Halloween or not, this needs to happen now!
Click here for some step-by-step pics & to cook along with me ♥
3 ingredient Choc Caramel Monster Eggs!
- Cook Time: 1 hour
- Persons: 8-12
- Difficulty: Easy
- Ingredients
- For the filling –
- 1/2 peanut (or almond) butter
- 1/2 tsp vanilla
- 2-3 Tbsp powdered sweetener of choice – I love using powdered monk fruit / icing sugar (I just buy it @ woolworths) you can use regular icing sugar or powdered stevia if you prefer – coconut flour or protein powder works too but not as smooth (or sweet/ authentic tasting)
- Pch of salt
- 1 Tbsp collagen – optional but adds a hit of protein & is great for hair, skin nails & gut healing goodness
- For the coating –
- 1 C salted caramel choc
– they’re also amazing w/ reg dark choc if you don’t have or can’t get salted caramel - 1 tsp coconut oil – opt
- 1 Tbsp dark choc for drizzling
- Instructions
- Line a small tray (or plate) with baking/parchment paper and set it aside
- Place all filling ingredients into a small bowl and stir until well combined.
- Taking approximately 1 Tablespoon at a time (depending on how big or small you want your egg to be) roll them into balls, then gently pinch one end to create an egg shape then place your PB egg onto your prepared baking sheet.
- Repeat until all mixture has been used then place your PB egg-laden tray into the fridge or freezer for 5-10 mins to chill while you prepare that dreamy chocolate coating.
- Melt chocolate by your preferred method.
- Removed chilled PB eggs from the fridge/freezer.
- Taking one PB egg at a time, place into melted chocolate, use 2 forks to gently toss/coat each egg, tap off any excess melted chocolate and return to your lined tray.
- Repeat until all PB eggs have their delicious chocolate coating.
- Drizzle any remaining chocolate over your now coating PB eggs.
- Pop them back into the fridge (or freezer) for 5-10 mins to set.
- Devour!
These delicious little eggs will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!
Enjoy xo
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Question of the day –
Trick or treat? Which would you choose?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your choc caramel monster eggs (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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