Description
Delicious and healthy 4-ingredient Reese’s Eggs that are gluten free and vegan. These peanut butter eggs are naturally sweetened with maple syrup, coated in rich dark chocolate, and perfect for a guilt-free treat. Easy to make with simple pantry staples and ready in just about an hour.
Ingredients
Scale
Peanut Butter Filling
- ⅔ cup natural drippy peanut butter (just peanuts & salt)
- 1 tablespoon pure maple syrup
- 2-3 tablespoons coconut flour (start with 2 and add more if necessary)
Chocolate Coating
- 3.5 ounces 72% dark chocolate bar, vegan if desired
Optional
- Coarse sea salt, for sprinkling on top
Instructions
- Prepare peanut butter mixture: In a medium bowl, mix peanut butter, maple syrup, and 2 tablespoons coconut flour until smooth and sticky like wet cookie dough. If too soft, add 1 more tablespoon of coconut flour or chill the dough for 10-20 minutes so it firms up.
- Shape the eggs: Use a cookie scoop to portion dough by tablespoon onto a parchment-lined baking sheet, making 8 eggs. Flatten tops and shape into eggs if desired. Freeze for 20 minutes to 1 hour to firm.
- Melt the chocolate: Gently melt the dark chocolate in a small saucepan over very low heat, stirring frequently. Transfer to a warm bowl, making sure the chocolate is warm but not hot to avoid melting the peanut butter eggs when dipping.
- Dip and coat: Quickly dip each frozen peanut butter egg into the melted chocolate using a fork, coating evenly. Place back on parchment-lined sheet. Sprinkle with coarse sea salt if desired. Drizzle any extra chocolate over eggs for decoration.
- Set and store: Return the coated eggs to the freezer for 30 minutes to 1 hour until chocolate hardens. Store in an airtight container in the fridge or freezer until ready to eat. Makes 8 large eggs.
Notes
- To make paleo: use cashew or almond butter (all natural, no additives).
- Store these eggs in the freezer in a freezer-safe bag or container for up to 3 months.
- If coconut flour is unavailable, substitute with 1/4 to 1/3 cup almond flour for the right consistency.
- Avoid using other flours as substitutes.
Nutrition
- Serving Size: 1 egg (about 40g)
- Calories: 140
- Sugar: 6g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
