Peanut Butter Eggs:
One of my favorite candies are Reese’s especially the Reese’s peanut butter eggs. Now I believe in enjoying all foods in moderation, and yes this includes the not so healthy, good for you items like Reese’s peanut butter eggs. However, the majority of the time you will find me eating REAL food and these candies only consumed once in awhile. Plus I can make my own version of Reese’s peanut butter eggs at home with 100% real ingredients I can trust, so I don’t really ever crave the not so healthy version of them.
Easy to prepare:
These faux peanut butter egg’s are super easy to prepare and only require 6 ingredients, in which I am sure you have sitting in your pantry right now.
Here is what you will need:
- Crunchy peanut butter (you can substitute any nut or seed butter you prefer)
- Coconut flour (you can substitute almond flour)
- Maple syrup
- Coconut oil
- Vanilla extract
- Chocolate of choice +1 tsp coconut oil for melting
Using food processor to make:
You are going to add all your ingredients to a food processor and process for 10-15 seconds. You want the dough to resemble a sand like texture, but when pressed together will easily form into balls. If too dry you can add 1 tbsp at a time of water, if too wet you can add 1 tbsp at a time of coconut flour, until you reach your desired consistency. But if you don’t have a food processor that’s okay, just mix in a bowl.
Forming the eggs:
The next step is to form into your egg shapes. I just used my hands to form but you could also use a mini egg cookie cutter to speed up the process. You then want to add your egg’s to a baking sheet lined with parchment paper and stick in the freezer or fridge for 10 minutes to firm up.
Melting chocolate for dipping:
While your egg’s are setting, you want to melt your chocolate with 1 tsp of coconut oil over stove top on medium low heat, stirring frequently to prevent burning. Once melted you want to remove your egg’s from the freezer or fridge and carefully dip each egg in the chocolate. Return to the freezer for a couple minutes to allow the chocolate to harden. Then with extra chocolate, drizzle more on top, and store in the freezer.
I like to store mine in the freezer in an airtight glass tupperware. Now beware these are highlight addicting so you will definitely have to practice moderation with these bad boys. I really can’t wait for you all to try and let me know what you think.
Peanut Butter Easter Egg's
- 1 1/2 cup crunchy peanut butter substitute any nut/seed butter you like
- 2 tbsp coconut flour substitute almond flour
- 2 tbsp maple syrup
- 1 tbsp coconut oil + 1 tsp
- 2 tsp vanilla extract
- 3/4 cup chocolate chips substitute 1-2 chocolate bars of your choice
- Mix peanut butter, maple syrup, 1 tbsp coconut oil, coconut flour, vanilla extract in bowl or food processor
- Form into eggs, store in fridge or freezer for 10 minutes
- Melt chocolate chips with 1 tsp coconut oil over stove top or microwave until melted
- Dip eggs in melted chocolate, store in fridge or freezer for a couple minutes to let chocolate harden
- Drizzle extra chocolate on top
- Store in fridge or freezer in an airtight tupperware