With Easter right around the corner, I’m brought back to memories of my childhood when Reese’s peanut butter eggs are stocked on every supermarket’s shelves.
When I was younger, in the neighborhood my siblings and I lived in, there was an elderly lady who would make chocolate peanut butter eggs and sell them for twenty-five cents. We would ask our parents for money so we could each get one. And they were so so delicious. I have no idea what her name was, but that woman knew what she was doing. Her eggs were the perfect creamy peanut buttery taste covered in delicious milk chocolate. The eggs I made today though aren’t a replica of the Reese’s ones as much as they are inspired by them. They’re still delicious and even better for you!
As time has gone on, I’ve lost a bit of that sweet tooth I had when I was younger and have grown to love dark chocolate. I almost never buy milk chocolate. The darker the better! I enjoy that deep, rich flavor. Plus it has tons of antioxidants so it’s kind of healthy! HA, that’s what i’ll keep telling myself anyway.
This year, I wanted to skip buying the Reese’s version and create a healthier option with less unnecessary ingredients and only whole foods. I made two versions, one with classic creamy peanut butter and another with almond butter. Since I love both I thought I’d see how the eggs tasted with the different flavored butters. Plus, double the treats! Can’t go wrong with that!
I accidentally purchased crunchy almond butter and almost panicked at my mistake but decided it will probably make them even yummier with the extra texture. OK, so for this recipe you’ll only need four ingredients, or five if making two different flavors like i did. You need all natural almond or peanut butter (or both), 100% pure maple syrup, coconut flour, and dark chocolate. I went with 72% which is very dark and more on the bitter side, so if you like something a bit sweeter 65% is also very good.
These turned out really good in the end. They’re not on the same spectrum as the Reese’s ones, as they are a bit more dense and not overly sweet so if you enjoy a dessert or snack that will satisfy your sweet tooth but not give you a toothache, these are perfect!
These are so simple and quick to make, there’s no excuse not to! Let me know in the comments what you think and if you try them, tell me how they turn out!
Recipe: Makes approx. 6-8 large eggs
Prep Time: 20 mins | Total Time: 1 hr 20mins
- 2/3 Cup Natural Creamy Peanut Butter or Almond Butter
- 1.5 Tbsp Pure Maple Syrup
- 1-2 Tbsp Coconut Flour
- 4 oz Dark Chocolate (I used Endangered Species brand, delicious and helps a good cause!)
- Mix peanut butter, maple syrup, and 1 tbsp of coconut flour in a bowl. You may need to add another tbsp to get it to a soft dough-like consistency. With the almond butter, I only needed 1 tbsp as it is thicker.
- Using a small cookie scoop, lay out the mixture on a baking sheet lined with parchment paper.
- Press each down about 1/4 inch thick and then freeze for 20 mins.
- While the eggs are setting, melt your chocolate in a sauce pan over low heat, stirring constantly.
- Dip each egg in chocolate and put back on baking sheet.
- Freeze for about an hour.