Healthy Reese’s Eggs (Vegan + Gluten-Free) (Edit recipe)

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These Healthy Reese's eggs are the perfect vegan and gluten-free freezer treat. The mix of sweet and salty from the chocolate and peanut butter makes for a mouth-watering no-bake dessert.

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PREP TIME

1 hour

COOK TIME

—

INGREDIENTS

Serves: 14

Ingredients

1 cup Organic Creamy Peanut Butter, natural, smooth
2 Tbsp Pure Maple Syrup
.25 cup Almond Flour
2 Tbsp Coconut Flour
1.75 cups Semi-Sweet Chocolate Chips
1 Tbsp Coconut Oil, melted
Primal Palate Kosher Flake Salt, to top (optional)
Peanuts, crushed, to top (optional)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a baking tray with parchment paper and set aside.
In a medium-sized bowl, add smooth peanut butter and maple syrup and mix together with a spatula or spoon.
Next, add in almond flour and coconut flour and stir until a soft dough forms, and can be shaped into an egg.
Using a tablespoon, scoop peanut butter filling and roll into a ball in your hands, then place on the parchment paper and slightly flatten. Make sure dough is about 1/2 to 1 inch thick. Then, round the edges and shape as an egg.
Repeat for remaining dough and place in freezer to harden for at least 30 minutes.
In a small bowl, add chocolate and coconut oil and melt in the microwave in 25-30 second increments, stirring between each increment until fully melted and smooth.
Remove peanut butter shaped eggs from the freezer, and using a spoon and fork, place peanut butter eggs in chocolate on one side, then flip to coat the other side, then place back on parchment paper. Repeat for remaining eggs, then place back in the freezer for about 20-30 minutes.
Once chocolate coating has hardened, use remaining chocolate to drizzle over chocolate peanut butter eggs. Top with some flaky salt and crushed nuts (optional) and place back in the freezer for 10 minutes.
Enjoy!

Notes

How to store: Place healthy Reese’s peanut butter eggs in an airtight container in the freezer for up to two months. They can also stay in the fridge for up to one week.

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Show nutritional information

This is our estimate based on online research.
Calories:	306
Fat:	22 g
Carbohydrates:	22 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	44 mg
Fiber:	4 g
Sugars:	17 g
Calculated per serving.