Homemade Reese's Chocolate Peanut Butter Eggs
Easter is just days away and happens to coincide with another of my favorite, uhm, holidays. Either way, treats were on the menu for snacking and these Reese's egg knockoffs seemed like the perfect way to celebrate. Creamy, sweet peanut butter filling coated with crunchy dark chocolate- yes, please!
Alex and I (okay, mostly Alex) finished the entire initial batch in just three days and barely shared. Whoops! They were too good. I had forgotten just how much I miss treats like Reese's Peanut Butter Cups sometimes. I mean, the originals are filled with awful amounts of conspicuous sounding sugars and animal additives, but even so, THEY WERE SO DAMN GOOD. Re-creating childhood favorites with vegan & gluten-free ingredients is my favorite, and I'm happy to share these with you guys. I hope they make your Easter, or whenever the heck you eat and/or make them for, DELICIOUS.
Peanut Butter Filling:
1 cup peanut butter (smooth or chunky- your preference!)
1/4 cup maple syrup or agave nectar
1 tablespoon coconut oil
1/4 teaspoon salt
1 tablespoon coconut flour
3/4 cup non-dairy chocolate chips
1/4 cup coconut oil
Peanut Butter Filling:
Combine all ingredients in a food processor of high speed blender until combined. Mixture should be thick, but smooth (unless you used chunky peanut butter- then expect some chunks!)
Using a scoop, spoon, or your hands, roll dough into 1 inch balls and lay on a non-stick cookie sheet. Then, with either a rolling pin or your palm, slightly flatten the dough and use your fingers to shape the top into an oval egg shape. Pop the cookie sheet into the freezer and let the eggs harden while you prepare the chocolate coating, or until they're solid.
While the eggs harden, melt chocolate and oil together in a small bowl over a saucepan of water (double boiler method). Remove frozen eggs from the freezer, dip into chocolate, and place back on the cookie sheet. Once eggs are coated, stick them back in the freezer to set completely. If you have leftover chocolate, double-dip the eggs once frozen again, and repeat for a thicker chocolate coating. Eggs are ready for eating as soon as the chocolate hardens!
Makes about 15 eggs, which save well in the fridge or freezer in a sealed container indefinitely.
These can get a little melty if left out in the heat for too long (or in warm fingers-eat up!), so be sure to store them in a cool place until they're ready to be enjoyed.