Mix 1 ¼ cup of the PB Fit powder and all of the applesauce together.
Check the consistency while mixing. For a thicker, fudgier peanut butter filling, add the rest of the peanut butter powder (¼ cup). For a creamier texture, use as is.
Divide the dough into 8 pieces. Roll into balls, then slightly flatten to get the egg-like shape. TIP: If the filling is too soft, you can always put the filling in the fridge until stiff enough to shape.
Once shaped, let the peanut butter eggs cool in the fridge or freezer until firm enough to coat in chocolate.
While the Easter eggs cool in the fridge, melt the chocolate chips in the microwave in 20 second bursts until melted, stirring in between
Coat the easter eggs in melted chocolate
Drizzle with more chocolate (optional), then wait for the chocolate to set.
Enjoy!
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Notes
*If you’re allergic to peanuts you can also use almond butter powder instead**You can use other fruit purees instead of applesauce. Try mashed bananas, cooked sweet potato, or pumpkin puree. You can also add more texture and flavor to the filling by adding nuts, seeds or flavorings. For example try:
Pumpkin Spice Easter Eggs– use pumpkin purée instead of applesauce, then add a teaspoon of pumpkin spice powder. Recipe HERE
Banana Chocolate Easter Eggs – sub applesauce with ripe mashed bananas. Add 1 Tbsp of cocoa powder and a handful of chopped nuts or mini chocolate chips. Go to recipe HERE
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