4 Ingredient Reese’s Eggs

Make your own Easter treats this year! These homemade vegan peanut butter eggs are low carb, gluten free, low sugar and have a glorious peanut butter middle for the perfect no bake treat that everyone loves.

PREP TIME 1 HOUR

COOK TIME 0 MINS

TOTAL TIME 1 HOUR

Ingredients

• ⅔ cup natural drippy peanut butter (just peanuts & salt)

• 1 tablespoon pure maple syrup

• 2-3 tablespoons coconut flour (start with 2 and add another if necessary)

• 3.5 ounces 72% dark chocolate bar, vegan if desired

• Optional: Coarse sea salt, for sprinkling on top

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

Tips for homemade Reese’s eggs

• Adjust the flour. Depending on your peanut butter, you may need to use more coconut flour. Anywhere from 1-3 tablespoons is usually perfect. I normally never need more than 2 tablespoons for these eggs.

• Utilize your refrigerator. If your peanut butter dough looks too runny or soft, feel free to pop it in the fridge for 10-20 minutes before forming the eggs.

• Keep the chocolate room temp. Melt the chocolate 10 minutes before you are ready to coat your eggs. Room temperature melted chocolate is better than hot melted chocolate; if the chocolate is too hot, it can melt the peanut butter.

• Soften before eating. Feel free to pop them in the fridge for a couple of minutes before you eat them so that they soften up just a bit.

Storing tips

Be sure to store these vegan Reese’s eggs in your freezer. I recommend a freezer-friendly bag or container to keep these treats frozen. These low carb Reese’s eggs can stay in your freezer for up to 3 months, so go ahead and make a double batch if you’d like!

Recipe from Abitious Kitchen.