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Chocolate Peanut Butter Eggs

Prep Time: 45 minutes               Makes: ~15 eggs

¾ cup oat groats
¾ cup creamy peanut butter
3 tablespoons honey
1/2 cup unsweetened dark chocolate chips

1. Place oat groats in a food processor and blend into a fine.
2. Add oat flour, peanut butter, and honey into a mixing bowl. Stir with a spoon until mixture just comes together, then use your hands to finish. Add a bit of water or more peanut butter if the mixture is too dry.
3. Line 2 trays with parchment paper.
4. Using a spoon, scoop out 1-1 ½ tablespoons of peanut butter mixture. Using the palm of your hand, press the mixture into the spoon to get an egg-shape. Place in on tray.
5. Put eggs in the freezer for 25 minutes.
6. When the eggs have ~5 minutes left in the freezer, melt the chocolate using a double boiler method or microwave.
7. Remove the naked peanut butter eggs from the freezer. Remove the chocolate from the stove top. Place the tray of eggs next to the bowl and one at a time, dip the eggs into the chocolate, working with a spoon to cover in chocolate and a fork to lift them out of the bowl and place gently back on the parchment-lined tray. Once all the eggs have been dipped, put back in the freezer for 20 minutes longer.
8. Store chocolate peanut butter eggs in the freezer for up to one month or in the refrigerator for one week.

Recipe adapted by Rene Maserati from

IBD-AID™ Phases I, II, & III (as tolerated)