Reese’s Peanut Butter Eggs copycat
I make these healthier versions of a Reese’s peanut butter egg every year for Easter, and they do not disappoint. STAY TUNED FOR A DIFFERENT VERSION MADE WITH MOLDS!
You really don’t need to add a bunch of sugar to get the goodness of that chocolate peanut butter taste. Here’s how to make these (and trust me, you’ll want to save this and do so!)
20 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 147 |
| Fat: | 11 g |
| Carbohydrates: | 9 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 25 mg |
| Fiber: | 3 g |
| Sugars: | 3 g |
| Calculated for total recipe. | |
Serves: 18-24
Ingredients
- 0.75 cup0.75 cup0.75 cup Peanut Butter, the thicker the better
- 0.333 cup0.333 cup0.333 cup Coconut Flour, see notes
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1 cup1 cup1 cup Dark Chocolate Chips
- 1 tsp1 tsp1 tsp Coconut Oil
Process
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
- Mix the first three ingredients together in a bowl. The mixture should be easy to handle and roll into egg shapes (if it isn’t, slowly add more flour until it is). Place on a baking sheet lined with parchment paper and put in the freezer until hard (about 20 min).
- While that’s happening, melt 1 cup chocolate chips and 1 tsp coconut oil in the microwave at 30 sec intervals. (I’ve also made without coconut oil and it works, but it is easier to handle with the oil).
- Take the peanut butter out of the freezer and dip into chocolate - work fast before they get soft again. Place back into freezer to set for about 10 minutes and ENJOY!
Notes
You can use another kind of flour if you'd like, but I would start with 1/4 of a cup and build from there if need be.
Add a Note
My Notes:
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