Copycat Reese's Peanut Butter Eggs

CAN WE ALL AGREE THAT REESE’S EGGS ARE THE BEST EASTER CANDY??

I used to look forward to these every year growing up — & now I’ve made them ALL. GROWN. UP! There isn’t a better pair than PB & chocolate, and this one is just in time for the holiday this weekend!

Here’s my take on an Easter classic, made with simple ingredients & JUST as tasty (maybe MORE… in my opinion) as the originals! The best part is that all of these ingredients are pretty much pantry staples & you probably already have them on hand!

These chocolate coated, peanut butter eggs are..

gluten-free
dairy-free
vegan
refined sugar-free
only 6 ingredients& nostalgic AF!

Use some of that quarantine free time to whip these treats up! We cold all use a little chocolate about now, am I right?!

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Copycat Reese’s Peanut Butter Eggs

Prep Time: 45 minutes
Servings: 12

INGREDIENTS

For Filling:

  • 3/4 c creamy peanut butter

  • 1/2 c almond flour

  • 2 Tbsp. maple syrup

  • 1/2 tsp. vanilla extract

For Coating:

  • 1/2 c dark chocolate chips

  • 1 Tbsp. coconut oil

Optional:

  • Festive sprinkles

INSTRUCTIONS

  1. In a medium mixing bowl, combine peanut butter, almond flour, maple syrup & vanilla extract.

  2. Mix until one cohesive, mold-able mixture.

  3. Form into 12 egg shapes & lay out on a lined cookie tray or cooling rack.

  4. Place in the freezer for 10-20 minutes to allow to harden completely.

  5. While the peanut butter eggs are in the freezer, place the chocolate chips & coconut oil in a small microwaveable bowl. *You can use a double boiler for melting your chocolate as well — this was quicker & less messy for me!

  6. Microwave the chocolate & coconut oil in 30 second increments until completely melted, about 2-3 minutes total.

  7. Remove the peanut butter eggs from the freezer.

  8. Using a fork (or two if needed) drop the egg in the melted chocolate & flip until completely coated. Remove from the chocolate bowl and place back on the cookie tray/cooling rack.

  9. Continue this until all eggs are chocolate coated! TIP: If you want to add sprinkles — add them while the chocolate is still warm! aka.. Right after you dip that egg! Do not wait until all are done.

  10. Allow the chocolate coated eggs to cool completely before enjoying!

  11. Store in the refrigerator for 1 week in an airtight container.

NUTRITION INFO (1 EGG)

Calories: 219, Fat: 16g, Carbohydrates: 12g, Fiber: 3.3g, Sugar: 6.6g, Added Sugar: 5g, Protein: 7.5g

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Happy Easter! Happy Spring! Happy Friday night at home making chocolate eggs!

xx,
mallory

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