Dairy-Free Chocolate Peanut Butter Eggs
These dairy-free, copycat Reese's eggs are the perfect healthy treat. Who needs a Reese's when you can make your own, guilt-free and junk-free version? You'll only need 6 ingredients for this simple dessert!
Servings: 9 eggs
Equipment
- 1 plate, lined with parchment paper
- 1 medium-sized mixing bowl
Ingredients
- 1 cup creamy, natural peanut butter
- 2/3 cup maple syrup or honey
- 2/3 cup coconut flour
- 2/3 cup dark chocolate (I love Lilly's chocolate chips) *or milk chocolate
- 2 teaspoons coconut oil
- 4 tablespoons sprinkles
Instructions
- Add parchment paper to a large plate.
- To make the peanut butter mixture, add the peanut butter, maple syrup, and coconut flour to a medium-sized bowl. Using a spatula, mix it all up until it is thick and creamy.
- Using a cookie scoop, place one scoop into your hand and form into an egg shape.
- Place eggs on the plate and put them in the fridge or freezer for at least an hour.
- Once the healthy reese's eggs are ready, melt the coconut oil and chocolate chips over a double broiler on the stove.
- Using two forks, dip the eggs into the melted chocolate and make sure to cover the entire egg.
- Transfer each of the eggs to the parchment paper. Top with sprinkles, if desired.
- Place them into the fridge. Once the chocolate is hardened, transfer the eggs to an airtight container with a lid. Keep them in the fridge.
Notes
These chocolate peanut butter eggs will last 2 weeks in the fridge and 2-3 months in the freezer. It is recommended to store them in the fridge, however, for the best texture.
I would not recommend using any other form of flour.
Not making these for Easter, no problem. Simply roll and shape them into balls.
If your melted chocolate needs some additional sweetness, add a teaspoon of maple syrup or honey to the double boiler while melting down the chocolate.