Copycat Reese's Peanut Butter Eggs
These Copycat Reese's Peanut Butter Eggs are way better than the store bought version in my opinion, and everyone I share them with absolutely loves them! They are made with better-for-you ingredients that are dairy, gluten, grain, and refines sugar free! If you can't enjoy peanuts, Cashew Butter can be used instead in this recipe. These stuffed chocolate eggs are easy to make and are great if you don't have a lot of time to make a fancy Easter dessert!
Equipment
- 1 Egg shaped cookie cutter
Ingredients
- 9 oz df chocolate chips
- 1 1/4 cup creamy peanut or cashew butter
- 6 tbsp coconut flour
- 1/4 cup maple syrup
- 1 tbsp + 2 tsp coconut oil
- 1/3 cup powdered monk fruit
Instructions
- In a bowl, mix together the peanut butter, maple syrup, 1 tbsp melted coconut oil, coconut flour, and powdered monk fruit or sugar.
- Mix until it becomes a thicker dough like texture. Place the peanut butter mixture in the fridge for 15 minutes to chill. Roll out the peanut butter mixture using a rolling pin into about 1/2 thick flat piece.
- Use an egg shaped cookie cutter to make a lot of cut outs and carefully peel the excess peanut butter around the hearts.(You will probably need to roll out the peanut butter a couple times to get more cut outs or you can shape some yourself using your hands.)
- Place the peanut butter eggs on a parchment paper lined sheet pan and freeze for 15 minutes. In a bowl, add the dark chocolate chips and 2 tsp coconut oil.
- Melt using the microwave in 30-second increments or in a double boiler.
- Take the peanut butter eggs out of the freezer and dip each one in the melted chocolate then place back on the parchment paper to set. Drizzle more chocolate on top and cut the excess chocolate off around the edges.
- Enjoy throughout the week!