In a mixing bowl add softened cream cheese, peanut butter, and powdered monk fruit. Mix with hand mixer until smooth and creamy
Add vanilla and mix to combine
Fold in crushed peanuts
Taste filling and add salt if needed. If the peanut butter and peanuts were extra salty you might not need any!
Scoop filling onto a parchment lined sheet tray and chill in the fridge for an hour (or freezer for 20 minutes) *** The filling is pretty soft so this firms it up for shaping Shape each ball of filling into an egg shape. Chill or freeze for another 30 minutes
Dip eggs in melted chocolate. If the chocolate seems too thick add a few drop of avocado or coconut oil
Make sure chocolate is set before decorating
Drizzle with leftover chocolate and add sprinkles immediately while the chocolate is still wet
Enjoy :)
