Dark-Chocolate Peanut Butter Eggs

In some some countries, Spring has sprung - bring out the flowers, pastels and mint clothing. All I'm seeing is mint clothing everywhere, guess I need to hop on that bandwagon soon. But until then I'll hop around in my kitchen like a bunny because in all countries it's EASTER weekend. I hope you're enjoying family, hugs, church if that's your thing, meditating if your into that, being outside, working out, and maybe even trying a new clean recipe? Head over to my recipe page here to check out your options! 

Some of you are probably thinking...what the hell now my to-do list for the weekend just got a whole lot longer...they are just suggestions :) All in all I want you to have a relaxing weekend full of love, that's your only assignment!

Now, on to a recipe of mine I consider gold at the end of the rainbow...

• DARK CHOCOLATE - my fav.
• Peanut Butter - with 10 jars (of all kinds) in my pantry, and me still contemplating whether or not to build them a shelve of their own...I think it's safe to say I truly love this stuff. 
• Reese's stole my heart about 10 years ago so it was only natural to want to re-create this recipe my own way
• Egg-Shaped treats - Easter 100% - thanks for the inspiration Katie!

Ingredients//

• 2 1/2 tbsp coconut oil
• 2 tbsp. unsweetened cocopowder
• 1/4 cup smooth peanut butter - salted is good to give it more of a 'Reece's-like' taste - I used Sanitarium™ Peanut Butter no added sugar or salt
• 1 packet of natural sweetener - I used sweete
• 1/4 cup icing sugar/powdered sugar

Directions//

1. If the coconut oil isn't already melted, melt in the microwave (no more than 10 sec.)

2. Soften peanut butter in microwave - this makes it easier to mix

3. Mix the peanut butter and icing sugar - It will turn into a doughly-like consistancy

4. In a seperate bowl mix the coconut oil and cocoa powder - It will create a thin chocolate sauce

5. Add in the sweete packet into the chocolate sauce - This is not needed if you are using already sweetened cocoa powder

6. Roll the peanut butter into egg like shapes and place into the freezer to harden up

7. Wait about 15 minutes before removing them - Use a fork to spear the PB eggs as you roll them around in the chocolate sauce

8. After all eggs have been covered in chocolate, place Easter eggs back into the freezer

9. After 20 minutes, take them out and enjoy!

10. My suggestion would be to keep them in either the fridge or freezer until just before you'd like to eat them, coconut oil tends to melt really quickly. 

**The unsweetened cocoa powder creates the 'dark-chocolate' flavor. If you are using any other sweetened-kind it will taste more milky. The choice is yours :)  

this post is linked up with Better w/Veggies for the MMAZ post series - click the link to get in on the action! 
Thanks Heather!