Description
These Copycat Reese’s Peanut Butter Eggs are a delicious, dairy-free, gluten-free, and refined sugar-free treat perfect for Easter or any peanut butter chocolate craving. Made with natural peanut butter, coconut flour, collagen peptides, and dark chocolate, they offer a healthier twist on classic peanut butter eggs with a rich chocolate coating.
Ingredients
Filling
- 1/2 cup creamy natural peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- 1/2 teaspoon vanilla extract
- 3 tablespoons collagen peptides
- 4 tablespoons coconut flour (or substitute 6-8 tablespoons almond flour)
Chocolate Coating
- 3/4 cup dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- Prepare the filling: In a medium-sized bowl, whisk together the creamy natural peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined. Add the collagen peptides and coconut flour, then stir thoroughly until the mixture forms a thick dough.
- Shape the eggs: Form the dough into 1.5-inch egg shapes and place them flat on a piece of parchment paper. If the dough is too soft to shape, gradually add more coconut flour, one tablespoon at a time, until the consistency is thick enough to hold its shape. You should be able to make about 10 to 12 eggs.
- Chill the shaped eggs: Place the shaped eggs in the freezer for 15 minutes to firm up and harden.
- Melt the chocolate coating: To create the chocolate layer, melt the coconut oil and dark chocolate chips together in a small saucepan over low heat on the stove, stirring constantly until fully liquid and smooth. Alternatively, melt in the microwave in 30-second intervals, stirring between each until melted.
- Coat the eggs: Remove the peanut butter eggs from the freezer. Using two forks, dip each egg into the melted chocolate, ensuring an even coating, then transfer back onto parchment paper or a lightly oiled cooling rack to set.
- Set the chocolate: Return the chocolate-coated eggs to the freezer for another 15 minutes until the chocolate layer hardens. Once firm, the eggs are ready to enjoy!
Notes
- If the dough is too sticky, add extra coconut flour slowly to achieve the right consistency.
- You can substitute almond flour for coconut flour, but use 6-8 tablespoons instead of 4 tablespoons for proper texture.
- Make sure to use dark chocolate chips that are dairy-free for a fully dairy-free recipe.
- Store the finished peanut butter eggs in the refrigerator or freezer to maintain their firmness.
- Collagen peptides are optional but add extra protein and help with binding.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
