Healthy 4 Ingredient Reese's Eggs (gluten free, vegan)
User Reviews
5
Healthy 4 Ingredient Reese's Eggs (gluten free, vegan)
Description
This simple recipe uses only a few wholesome ingredients: natural peanut butter made of peanuts and salt, pure maple syrup, coconut flour, and dark chocolate. The peanut butter mixture is blended to a dough-like consistency using coconut flour, which helps absorb moisture, enabling the dough to hold shape when formed into egg shapes and frozen.
After chilling, the peanut butter eggs are dipped in melted dark chocolate that hardens into a smooth coating. The occasional coarse sea salt on top adds a contrasting flavor. The result is a satisfying vegan candy with a creamy, slightly chewy peanut butter interior encased in bittersweet chocolate.
The recipe notes that almond flour can substitute coconut flour though quantities needed may differ. The eggs store best frozen and can last up to three months, making them convenient for make-ahead treats. Slightly warming before eating softens the texture for a more indulgent bite.
Ingredients
- ⅔ cup peanut butter natural, drippy (just peanuts & salt
- 1 tablespoon pure maple syrup
- 2-3 tablespoons coconut flour start with 2 and add another if necessary
- 3.5 ounces dark chocolate 72%, vegan if desired
- sea salt coarse, optional, for sprinkling on top
Instructions
- In a medium bowl, mix together peanut butter, maple syrup and 2 tablespoons coconut flour until smooth. The peanut butter mixture should be sticky like a wet cookie dough. If your peanut butter dough looks too runny or soft, feel free to add 1 more tablespoon of coconut flour and/or pop the dough in the fridge for 10-20 minutes before forming the eggs. Usually after about 5-10 minutes of sitting the coconut flour absorbs some of the liquid.
- Use a cookie scoop to drop peanut butter mixture by the tablespoonful onto a parchment lined small baking sheet -- you should get 8 eggs total. Slightly flatten the top of each with your fingertips and form into an egg shape if you'd like. Place baking sheet in the freezer for 20 minutes-1 hour. The longer the eggs sit in the freezer, the easier they will be to dip in chocolate.
- Once you are ready to coat the eggs, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. Transfer melted chocolate to a small warm bowl. Room temperature or slightly warm melted chocolate is better than 'hot' melted chocolate; if the chocolate is too hot, it can melt the peanut butter.
- Quickly use a fork to dip each peanut butter egg into chocolate. Make sure to coat evenly. Transfer back to parchment-lined baking sheet and sprinkle with a little coarse sea salt if desired. If there's extra chocolate at the end, you can drizzle it vigorously over each egg for a pretty easter egg look. Immediately place baking sheet back in freezer for 30 minutes to 1 hour or as long as you'd like until hardened. Once hardened completely store in an airtight container in the fridge or freezer until ready to eat. Makes 8 large peanut butter eggs.
Notes
- Natural peanut butter containing only peanuts and salt works best for flavor and texture.
- Store the finished Reese's eggs in the freezer for up to 3 months using freezer-safe bags or containers.
- Almond flour can replace coconut flour if needed, adjusting the quantity until the right dough consistency is achieved.
- Allow the frozen peanut butter eggs to sit at room temperature briefly before eating to soften slightly for easier biting.
- Cashew or almond butter can be used to make these paleo-friendly, provided they are natural without added ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8eggs
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1reese's egg | |
| Calories | 201cal | 10% |
| Carbohydrates | 11.4g | 4% |
| Protein | 5.3g | 11% |
| Fat | 15.8g | 24% |
| Saturated Fat | 4.9g | 25% |
| Fiber | 2.9g | 12% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
