Servings: 16

Weight Watcher Smart Points: 7

Preparation Time: 15 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • 1 tablespoon (14 grams) refined coconut oil or normal butter
  • 8 ounces (225 grams) milk chocolate (use Enjoy Life chocolate chips for a dairy-free version)
  • 1 cup ( - 256 grams) natural peanut butter


  1. Beat the peanut butter, honey, and coconut oil together until well combined
  2. My dough was quite soft at this point so I placed it in some plastic wrap, pounded it thin, and put it in the freezer for about 10 minutes
  3. Form the mixture into 16 balls, squish them a little and form into egg shapes
  4. If they start melting again, simply stick them back in the freezer
  5. Once they look the way you want them, put them back in the freezer and freeze until firm, at least 30 minutes.Melt the chocolate and coconut oil in a bowl in the microwave at half power, checking and stirring every 30 seconds, until thoroughly melted
  6. Dip the frozen eggs in the chocolate and flip over so that they’re well-coated
  7. If there’s leftover chocolate, you can double dip a few
  8. Place on a Silpat or a piece of wax paper and let them set about 30 minutes in the fridge.Decorate with white chocolate, if desired
  9. Refrigerate in an airtight container for up to 2 weeks.

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