Description
These allergy-friendly Copycat Reese's Peanut Butter Eggs are out of this world! They're made totally vegan, gluten-free, soy-free, free of refined sugar, and can be made peanut-free and even nut-free if you want. They use totally natural ingredients and are so easy to make!
Ingredients
For the filling:
- 3/4 cup raw creamy unsalted almond butter (or any nut or seed butter)*
- 3 tablespoons coconut flour (or substitute 5 tablespoons superfine blanched almond flour)
- 2 tablespoons maple syrup (or 2 tablespoons powdered maple sugar or powdered coconut sugar)**
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon fine salt
For the chocolate shell:
- 3/4 cup vegan, refined sugar-free dark chocolate (I use Hu dark chocolate gems [use code ‘ELAINE20 for 20% off your entire order])
- optional: 1-2 teaspoons coconut oil (if your chocolate is thick you may need this to thin it out a bit depending on the brand you are using)
Instructions
- Line a small baking sheet with parchment paper. Make sure the baking sheet can fit inside your freezer. Set aside.
- Make the filling: In a small mixing bowl whisk together the almond butter, coconut flour, and salt. Add maple syrup and vanilla and use a metal spoon or silicone spatula to stir the wet and dry ingredients together until well incorporated. Place the bowl with the filling mixture in it in your refrigerator for 5 minutes. The mixture will thicken as it chills.
- Meanwhile, melt your chocolate. Place chocolate in a microwave safe glass mixing bowl. Microwave on high for 1 minute and 30 seconds. Stir immediately with a spatula to melt any remaining clumps. The chocolate should be completely melted and smooth. If not, stir in a little coconut oil so you can easily dip the almond butter egg into the chocolate. Alternatively, you can create a double broiler and melt the chocolate on your stovetop if you prefer. Once the chocolate is completely melted and smooth, set aside to cool off a bit before using. If it is burning hot it will melt the filling too much.
- Form your eggs: Take 1 tablespoon of filling at a time and roll into a ball between the palm of your hands. Place each filling ball on the parchment lined baking sheet. Use your hands to gently shape the filling into an egg shape. Place the baking sheet in the freezer for 20-30 minutes to allow the filling to set more.
- Remove the baking sheet from the freezer. Use two forks to dunk each egg in the melted chocolate. Allow the chocolate to fully coat all sides of the egg. Allow excess chocolate to drip off while holding the egg with the two forks. Set each egg on the parchment paper.
- Place the baking sheet back in the freezer for 15 minutes to set. Once the chocolate has fully hardened, enjoy!
- Store leftovers in an airtight container in your refrigerator for up to 2 weeks. Enjoy chilled or at room temperature. If enjoying from the freezer you might need to wait 5 minutes for them to soften a bit.
Notes
*Stir the nut or seed butter well before using to incorporate the oils evenly. Do not use nut or seed butter that has hardened in this recipe.. Runny almond butter works best here.
** To make powdered maple sugar or powdered coconut sugar, place maple sugar or coconut sugar in a completely dry blender and blend on the highest speed for one minute until a fine powder forms. I like to do 1 cup at a time for best results. Store leftover powdered maple sugar or powdered coconut sugar in an airtight container in your pantry.
- Prep Time: 10
- Category: Candy
- Method: Freezer
