Secretly healthy, DIY dark chocolate peanut butter eggs!!!!!!
How have I never made these before?
Seriously, how?!
You guys know how much I loovvveeee chocolate and nut butter (only as I live and breathe), I mean honestly, name a better combo . . . I’ll wait . . .
Right, you can’t!
They’re like the perfect balance of salty and sweet!
And, those good ol’ Reeses cups are my dear ol’ Dads, all time fave.
If you ever wondered where I got my dark chocolate , peanut butter loving sweet tooth from, it’s him. No doubt about it!
Every time we visit the USA it’s the one thing he requests for us to bring back for him.
Nothing else just allll of the Reeses.
And yes, I know you can buy them in stores here now but he assures me they are not the same (and I don’t really know how they’re not but he’s right, they’re really not), plus here in Australia, we don’t ever seem to get the festive shapes! Not that I’ve seen anyway.
And you guys know I love a little festive treat!
So, this year, I took it upon myself to make a fun, festive, healthier version of the good ol’ fashioned Reeses egg.
And, dare I say, they turned out even better than the original!
Not only in nutritional value but also in taste!
You guys . . . I totally nailed it!
Lightly salted, vanilla spiked peanut butter truffles coated in decadent, rich, cool, crisp dark chocolate coating.
Yes, yes, just yes!
And would you just look at how adorable they are!
So cute, right?!
And that filling . . . Can you see those little flecks of vanilla bean!!!!!
Swoon!
Tell me you don’t want the Easter bunny to bring you a monster size bucket, I mean basket, full of those delicious little cuties?!
Made with just 3 ingredients that I bet you have on hand already and can be ready to devour in less than 15 minutes!!
Honestly , I don’t know what more I need to tell you.
If you, like me, have a major soft spot for dark chocolate and nut butter then Easter/celebrating or not, you need these in your life like, yesterday!
Sugar Free – Gluten Free – Dairy Free – Grain Free – Low Carb – Vegan – Keto & Paleo Friendly (just sub almond butter, works like a charm)
3 ingredients + 15 minutes and you too could be devouring a dozen of these, lightly salted, vanilla spiked, chocolate coated, fun and festive peanut butter eggs.
Stop what you’re doing, this needs to happen, now!
Copycat Reese's {Dark Chocolate Peanut Butter} Eggs
- Prep Time: 20 mins
- Persons: 8-14
- Difficulty: Easy
- Ingredients
- For the peanut butter filling –
- 1/2 cup of peanut butter (or nut/seed butter of choice)
* You could also sub peanut powder + enough water to make a natural PB consistency - 1 teaspoon of vanilla – more or less to taste
- 3 Tablespoons of powdered sweetener or vanilla protein powder. You can also use coconut flour.
- A pinch of flaky sea salt
- Optional add-in;
- 1-2 scoops of collagen – great for hair, skin, nails and gut healing goodness
- For coating –
- 1 cup of dark chocolate
- 1/2 tsp finely ground instant espresso pwd (ref or decaf) – optional but SO GOOD!
- Instructions
- Line a small tray (or plate) with baking/parchment paper and set aside.
- Place all filling ingredients into a small bowl and stir until well combined.
- Taking approximately 1 Tablespoon at a time (depending on how big or small you want your egg to be) roll them into balls, then gently pinch one end to create an egg shape then place your PB egg on to your prepared baking sheet.
- Repeat until all mixture has been used then place your PB egg laden tray into the fridge or freezer for 5-10 mins to chill while you prepare that dreamy chocolate coating.
- Melt chocolate by your preferred method.
- Removed chilled PB eggs from the fridge/freezer.
- Taking one PB egg at a time, place into melted chocolate, use 2 forks to gently toss/coat each egg, tapp off any excess melted chocolate and return to your lined tray.
- Repeat until all PB eggs have their deliciously indulgent, dark chocolate coating.
- Drizzle any remaining chocolate over your now coating PB eggs.
- Pop them back in to the fridge (or freezer) for 5-10 mins to set.
- Devour!
- These delicious little eggs will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!
- Enjoy xo
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Question of the day –
What’s your favorite Easter treat?
Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your peanut butter eggs (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.
Do it, do it You know you want to
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