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Mix pb fit and creamer to get a thick pb consistency. Really try to match the consistency I had in the video - you don't want it to be too runny otherwise the eggs won't keep shape
Once formed, add pistachio cream if so, and then pop in the freezer for at least 20 mins to set
Melt chocolate and add coconut oil if you want
Once frozen, cover eggs in chocolate, top with salt and store in fridge in air tight container (can also do the freezer, but let them thaw a good 10 mins before you eat them because the pb does freeze)