Raw Maca Peanut Butter Eggs

I used to get more excited about Easter Candy than Halloween Candy when I was a child. I think a lot of it had to do with the pretty wrappings, all the pastels and shine.  But, also the majority of Easter candy contained chocolate.  At least the stuff the Easter bunny brought to my house did.  Even before the Holiday, I would beg my parents for Reese's Peanut Butter Eggs at the store.  I thought they were the bomb.  I mean, they were larger then normal peanut butter cups (which were one of my favorite candies as it was) and they seemed even more creamy.  I was on cloud 9 when I would unwrap one of those.  I saw some recently and I decided that I needed to make a rawifed version.  Because the adult me still loves peanut butter.  But, as a twist, I added a few things that I think make peanut butter desserts even better, some maca and lucuma powders.
These turned out so delicious!  The maca and lucuma added flavor notes that the original didn't have and it made for an even more heavenly crave worthy treat. I would love an Easter basket full of these!  If they even last until Easter...

Raw Maca Peanut Butter Eggs
Makes 12

1 cup raw jungle peanut butter
1/4 cup lucuma powder
1/4 cup raw maca powder
2 Tbsp raw coconut nectar
1/4 cup raw coconut flour

1 1/2 cups chopped raw dark chocolate

In a bowl, combine the filling ingredients except the coconut flour and mix until well blended.  Add the coconut flour 1 Tbsp at a time until you have a dough like mixture that is not too sticky to shape with your hands (peanut butters vary, so if yours is a little more stiff, you may need to add a little less or more coconut flour depending on your butter).  Shape into 12 eggs, and place on a foil lined tray, then place in the freezer to chill, about an hour.  When ready to roll, melt the chocolate in a bowl (I like to set mine in a bowl in the dehydrator until it is melted).  Then set the chocolate next to the tray and dip each chocolate into it letting the excess drain off before setting it back onto the tray (I use a fork, setting the chocolate on top of it, to let the excess drain off).  Once the chocolates are all dipped, place in the freezer to set the chocolate, about 5 minutes.  Place some of the remaining melted dark chocolate in a pastry bag (or a ziplock bag with the corner cut off), and drizzle over the eggs for decoration.  Place in the freezer to set again, then they will be ready to serve.  Store in the fridge.

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