Ingredients
Scale
- 1 cup almond flour
- ½ tsp sea salt
- ¼ cup Botanica Health protein powder
- 1 cup organic crunchy peanut butter
- ¼ cup maple syrup
- ½ tsp vanilla extract
- 1½ cup dark chocolate chips
- 1 tsp olive oil
- Flaky sea salt for topping
Instructions
- Line a baking sheet with parchment paper and set aside.
- Mix almond flour, protein powder, and salt in a bowl.
- Add peanut butter, maple syrup, and vanilla. Mix until fully combined.
- Scoop 2 tbsp portions, shape into eggs, place on baking sheet, and freeze for 30 minutes.
- Melt chocolate in microwave or double boiler, stir in olive oil.
- Dip each peanut butter egg into chocolate, coat completely, tap off excess, and return to parchment.
- Drizzle with remaining chocolate and sprinkle with flaky sea salt.
- Freeze for 1 hour before serving. Store in freezer.
Notes
- Use smooth or crunchy peanut butter; other nut/seed butters work too.
- Dark or milk chocolate can be used for coating.
- Best stored in the freezer for freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American