Growing up, one of my favorite parts about Easter was getting to open up my Easter basket and indulging in all things chocolate (i.e.-chocolate bunnies, chocolate eggs, etc.). One Easter candy, in particular, that I regularly ate was the classic Reese’s Peanut Butter Eggs. I could literally devour 3 or 4 in one sitting (I am not proud of this), and while I am happy to report that I no longer do this (thank goodness), I will admit that I do miss the nostalgia surounding junkie Easter candies. Because of this, I wanted to make my own version of chocolate peanut butter eggs, and that is how my Copycat Reese’s Easter Eggs came to life!
They contain SIMPLER and CLEANER ingredients AND they taste even better than the original. Oh and your tastebuds won’t even know the difference, I assure you!
These chocolate peanut butter eggs are also FREE of gluten and dairy and are sweetened naturally with maple syrup and chocolate chips.
Oh and have I mentioned that they are made with only SIX ingredients? Can you believe that?
These are the ingredients you will need to make them:
- creamy or chunky natural peanut butter
- pure maple syrup
- coconut flour
- sea salt
- dark chocolate dairy free chips @enjoylifefoods
- refined coconut oil
Not only do they require such few ingredients, but they are also pretty simple to make, as well! Which means that you need to make these ASAP!
I can not wait for you to make these and when you do, be sure to comment below or tag me at #healthymommamanda on instagram!
- 1 cup creamy or chunky natural peanut butter
- 2-3 tbsp maple syrup
- 1 tbsp coconut flour
- 1/4 tsp sea salt
- 1 cup dark chocolate dairy free chips @enjoylifefoods
- 1 tbsp refined coconut oil
- In a medium bowl, mix your peanut butter, maple syrup, coconut flour and sea salt together until well combined.
- On a baking sheet lined with parchment paper, shape your dough into eggs and place them on your baking sheet. Put into the freezer for at least 1 hour or until your eggs have completely hardened.
- Once hardened, melt your chocolate chips and coconut oil in a medium saucepan, stirring frequently.
- Once melted, dip your egg into melted chocolate, making sure to cover the entire egg with chocolate. Place back on baking tray and back into the freezer until chocolate has hardened (about 15 minutes). Enjoy!
- Keep them stored in an airtight container in the freezer or fridge 🙂