Everyone claims that Reese’s shapes are better than their original, but what’s even better than that? Making your own homemade Reese’s eggs. Just as delicious, but without nearly as many calories or preservatives- win win.
This is one of the easiest recipes, so if you have little ones they can help too!
Ingredients:
- ¼ c natural peanut butter (I love Aldi’s)
- 1 tbsp almond flour OR 2 tbsp powdered sugar *
- 1 tsp maple syrup
- 2 oz almond bark (1 chunk) or ½ C chocolate chips
- ½ tbsp coconut oil
Makes 4 large Reese’s eggs- double as many times as desired
Now you make it:
- Mix together the peanut butter, almond flour (or powdered sugar) and maple syrup until the mixture is thick and forms a dough. It should be soft but not runny, so that it is moldable
- On wax paper, divide out the dough by the tablespoon, shaping it into eggs and then freeze for about 15 minutes
- In a microwave safe bowl, add chocolate and coconut oil and microwave in 30 second increments, stirring in between, until everything is melted and well combined. Let the chocolate set and cool for a few minutes before dipping the peanut butter
- Dip and fully coat the peanut butter eggs in chocolate and freeze for a few more minutes until they’re set. If you have a wire baking rack it works well to let them set on here so that the excess chocolate drips off and away, but is not necessary
- If desired, use any remaining chocolate to add detail to your homemade Reese’s eggs once their initial coat has hardened
*I tried the recipe with both almond flour and powdered sugar, but preferred the almond flour version because it was not as sweet. If you like it, go for it! You may want to omit the maple syrup, but you test it and add it in if you want to, you do you kids 🙂
Enjoy!
If you liked these, try an even healthier version- my “Reese’s” dates!
