If you like Reese's peanut butter eggs, you'll go crazy for this homemade version. It's easier than you think to make these simple, no-bake treats, and they are vegan and gluten-free!
This recipe originally appeared on www.acleanbake.com
- 1/2 cup creamy natural unsweetened peanut butter, or your favorite unsweetened nut or seed butter
- 1 Tablespoon honey, or to taste
- 1 Tablespoon coconut flour, or more if your nut butter is very oily
- Pinch salt (optional, but recommended)
- 1/2 cup dark or semi-sweet chocolate chips; use a dairy-free variety if vegan or paleo
In the bowl of a food processor, puree together the peanut butter, honey, coconut flour and salt until it forms a mass. If the dough doesn't stick together completely, add a little more flour, 1/2 Tablespoon at a time, until it forms a single mass and the oils are mostly absorbed (it will look matte).
Roll Tablespoons of dough into ball, and then flatten and lengthen between your palms into an egg shape.
Place freeze peanut butter eggs in an airtight container lined with wax paper, for at least an hour, until firm.
Melt the chocolate in the microwave in 30-second intervals, stirring in between, for about 90 seconds total. After the third interval in the microwave, continue to stir until the chocolate is completely smooth and shiny.
Dunk each PB egg into the chocolate and lift out with a fork. Firmly tap the fork several times on the side of the bowl to get rid of the excess chocolate before returning the egg to the wax paper to dry.
Repeat until all of the extra eggs are covered.
Pour the remaining chocolate into a small zip-top bag, squeeze it into a corner, and snip off a tiny piece of the corner of the bag. This will give you a makeshift piping bag that you can use to drizzle the remaining chocolate on top of the eggs.
Allow the eggs to sit at room temperature or in the fridge until chocolate has completely hardened before eating.
Store in an airtight container in the fridge for up to a week.
Yield: 8 eggs