True story: I have a Peanut Butter Egg copycat recipe on my blog already. Ingredients like peanut butter and oat flour make for a peanut butter egg that is nearly identical in taste and texture to the original.
Tasty? You bet. Paleo? Not so much.
To all you paleo folks out there, do not fret. We--Bob's Red Mill and I--have got you covered.
First off, we'll swap out the peanut butter for a paleo-friendly version. I used almond butter in my eggs, but you can use any nut butter you like. I'm thinking cashew butter would be absolutely incredible in these, but choose your fave. You could even try tahini for a peanut butter-esque seed version!
And to sweeten: maple syrup. You can use any liquid paleo sweetener you so desire, but I really love the taste of maple syrup here, especially when paired with the almond butter. Its slightly smoky and sweet and one of my favorite refined sweeteners!
Then we'll need one more ingredient for the nut butter middle. Something that dries the mixture out a bit and gives us that dense PB Egg texture we all know and love. Bob's Red Mill Paleo Baking Flour Mix is the perfect flour for this. The almond flour brings the mixture together, and the other ingredients help the mixture dry out a bit. Plus it gave the Nut Butter Eggs an even nuttier flavor. Seriously so good. And isn't the packaging the cutest?!
Then, we'll cover our eggs with a creamy, dreamy three-ingredient homemade chocolate sauce. And that's pretty much it! These eggs could not be simpler to make, so I hope you give them a try this weekend!
Enjoy, friends!
Alexa Peduzzi is the fruit & veggie-obsessed girl behindFooduzzi, the plant-based and gluten free food blog. Shes a self-trained cook with a special weakness for cookies, peanut butter, and roasted broccoli. She currently works as the Community and Event Specialist at Food Blogger Pro, and she lives in Pittsburgh, PA with her boyfriend, Mark, and cat, Maya. FollowFooduzzi for more plant-based and gluten free recipes!
