Why is it that even though they’re made with the same ingredients, festive treats taste way better than their regular shaped counterpart?
Case and point . . .
4 ingredient dark chocolate peanut butter copycat Reese’s eggs!
Lightly salted, vanilla spiked peanut butter truffles coated in a decadent, rich, cool, crisp layer of espresso-infused dark chocolate
And would you just look at how adorable they are!
So cute, right?!
And that filling . . .
hello dreamy!
Tell me you don’t want the Easter bunny to bring you a monster size bucket, I mean a sweet lil Easter basket, full of those delicious little cuties?!
Made with just 4 simple 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 & nut butter (who doesn’t?!) then Easter/celebrating or not, you need these in your life like, yesterday!
Also, “eggs” + nut butter (& a cheeky hit of espresso) = totally acceptable for breakfast consumption.
You with me?! course you are, you’re cool like that!
Sugar Free – Gluten Free – Dairy Free – Grain Free – Low Carb – Vegan – Keto & Paleo Friendly (just sub almond butter, works like a charm)
Stop what you’re doing, this needs to happen, now!
If you’re a visual learner, click here for some step-by-step video + pics/ to “cook” along with me.
Enjoy xo
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 powdered peanut butter (the salted caramel is AH-MAZING) + enough water to make a natural PB consistency - 1 teaspoon of vanilla – more or less to taste
- 2-3 Tablespoons of powdered sweetener or vanilla protein powder. You can also use coconut flour.
- A pinch of flaky sea salt
- Optional add-in;
- 1 scoop of collagen – great for hair, skin, nails and gut health
- For coating –
- 1 cup of dark chocolate
- 1/2 tsp finely ground instant espresso pwd (reg or decaf) -technically 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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