Homemade Reeses Peanut Butter Eggs
- 1/4 cup peanut butter or allergy-friendly sub
- optional dash salt – I like to add it
- 1/4 cup powdered sugar or Sugar-Free Powdered Sugar (See nutrition link below for a refined-sugar-free version)
- 2 tbsp cocoa powder
- 2 tbsp virgin coconut oil (for substitutions, see note below)
- Liquid stevia to taste, or 2 tbsp pure maple syrup, honey, or agave
- 2 tbsp powdered sugar or oat flour, if needed
*Substitutions: For coconut-free eggs, you can melt chocolate chips (with a tsp of oil if desired for a smoother sauce) and dip the eggs in that instead. You could also opt to simply freeze a blob of nut butter until it’s shapeable, shape it into eggs, and dip in chocolate.
Recipe: If nut butter isn’t soft, gently warm until stir-able. Mix first three ingredients in a bowl to form a crumbly dough. Different nut butters will yield different results, so if dough is too gooey, add up to 2 tbsp oat flour/additional sugar. Or add a little more nut butter if too dry. Taste, and add a little more salt if desired. Transfer to a ziploc, smush into one big ball, then form dough into flat little ovals or egg shapes. Freeze 1 hr or until firm. Meanwhile, mix the cocoa and melted coconut oil in a shallow dish. Add the liquid sweetener. If you use the stevia option, also add a scant 2 tbsp extra oil or water. Mix until it looks like chocolate sauce. Take one “egg” from the freezer at a time and dip in chocolate, using a corn skewer or fork. Immediately return covered egg to the freezer to harden. Best to store these in the freezer as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!