Peanut Butter Eggs

Ingredients

Step 1
In a small bowl, cream the butter, peanut butter, and cream cheese until smooth.
Step 2
In a food processor, process rapadura until mostly in powdered form. Add arrowroot powder and process until mixed together.
Step 3
Gradually beat the rapadura mixture into the butter mixture. Mix on high speed until it is creamy with no lumps.
Step 4
Drop by tablespoons onto a waxed paper-lined baking sheet; form into egg shapes. Freeze for at least 10 minutes.
Step 5
In a small saucepan, melt chocolate chips and coconut oil; stir until smooth. Remove from heat.
Step 6
Dip eggs into chocolate mixture; allow excess to drip off. Return to the baking sheet. Let stand until set. Store in an airtight container. (I put mine in the freezer.) Yield: 3 dozen.