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Healthy Reese's Eggs

Healthy Reese's Eggs

Guilt-free chocolate-peanut butter cravings, offering a wholesome alternative that's surprisingly simple to whip up. This recipe is your secret weapon for a healthier treat that tastes just like the real deal without the added processed sugars and ingredients.
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Prep Time 20 minutes
Cook Time 5 minutes
Freezing Time 15 minutes
Total Time 50 minutes
Course: Candy, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy natural peanut butter (ensure it's just peanuts and salt, no added sugar or oil)
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt (or to taste)
  • 1 1/2 cups dark chocolate chips (at least 70% cacao for a healthier option)
  • 1 tablespoon coconut oil

Equipment

  • Medium Bowl
  • - Parchment Paper
  • - Baking Sheet
  • Microwave-safe bowl
  • Fork or toothpick

Method
 

  1. In a medium bowl, combine the creamy natural peanut butter, pure maple syrup, vanilla extract, and sea salt.
    1 cup creamy natural peanut butter, 1/4 cup pure maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon sea salt
  2. Stir these ingredients together thoroughly until they are well combined and form a thick, dough-like consistency. If the mixture seems too dry, you can add another teaspoon of maple syrup. If it seems too wet, add a tablespoon more of peanut butter.
  3. Using your hands, roll the peanut butter mixture into small, egg-shaped portions. You can adjust the size to your preference, but aim for something about the size of a large marble or a mini egg. Place these shaped fillings on a parchment-lined baking sheet.
  4. Once shaped, place the baking sheet with the peanut butter eggs directly into the freezer for at least 15-20 minutes. This step is crucial to prevent the filling from melting when you dip them in chocolate.
  5. While the peanut butter fillings are chilling, prepare the chocolate coating. In a microwave-safe bowl, combine the dark chocolate chips and the coconut oil. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Alternatively, you can melt them in a double boiler over simmering water.
    1 1/2 cups dark chocolate chips, 1 tablespoon coconut oil
  6. Remove the chilled peanut butter eggs from the freezer. Working quickly, dip each frozen peanut butter egg into the melted dark chocolate, ensuring it's fully coated. You can use a fork or a toothpick to help with dipping and lifting.
  7. As you coat each egg, place it back onto the parchment-lined baking sheet. The cold peanut butter will help the chocolate set quickly.
  8. Once all the eggs are dipped, place the entire baking sheet back into the refrigerator for at least 30 minutes, or until the chocolate coating is completely firm and set.

Notes

Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 2 months.
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