First in a small bowl, mix together your peanut butter powder, water and salt. We added in 1 teaspoon of Stevia for an extra hint of sweetness, but this is optional. Mix together until combined. The mixture should be thick. If not fully mixed, add in a bit more water. If too runny, add a small amount more of PB2 powder until consistency is to your liking.
Once mixed, roll your PB2 mixture into small balls (about 1-2 tsp in size), and set aside in the refrigerator.
In another small bowl, add your roughly chopped dark chocolate and microwave in 30 second intervals until fully melted, stirring after each heating. Be sure to mix for a minute to help with the pieces breaking down and melting before returning it for another cycle in the microwave. This will ensure that you don’t overheat, creating a not-so-smooth texture.
Once melted, fill your egg molds half way with chocolate, and place in the freezer for 10 minutes.
After ten minutes, remove the mold from the freezer, add a ball of peanut butter mixture on top, pushing down a bit to make the peanut butter layer a bit flat and fits all the way across each mold.
Cover each peanut butter ball layer with the remaining melted dark chocolate until fully covered, filling each mold cavity to the top.
Return the egg molds to the freezer for another ten minutes. Once set, remove each egg treat from the molds carefully.
We topped each egg treat once set with some extra melted dark chocolate to create a pretty drizzle. Feel free to omit or get creative with your own design. Enjoy!
