If you're like me, the candy aisle is one of the most tempting places to be around Easter time. Particularly because I LOVE Reese's PB eggs. I don't know what it is about making them in a different shape, but I swear they are better than regular Reese's. I have quite the sweet tooth in general, so when I found this recipe, I was all about it. I don't go all gung ho on buying ingredients I've never used before, so if I have similar options in my pantry, I'll just swap them out!
Here's the ingredients the original recipe calls for + what I typically use:
1/2 cup peanut butter (I also throw in a little bit of PB2 powder)
1/4 cup coconut flour (I use regular baker's flour)
2 tBsp honey
1 scoop chocolate protein powder
1/2 cup dark chocolate
1 tsp coconut oil (I use shortening)
Sprinkle of sea salt (optional)
Instructions: Combine peanut butter, flour, protein powder, and honey. Mixture will be firm/tacky. Slowly add more flour if needed. Scoop 1 tBsp of mixture, form egg shape, and place on baking sheet lined with parchment paper. Freeze for 10 minutes. Melt chocolate and oil, in 30 second increments, until smooth. Use a fork to dip each egg in melted chocolate and transfer back to parchment paper. Sprinkle with sea salt if desired. Freeze 30 minutes to 1 hour. I prefer to keep mine in the freezer and they are delicious to pull one out at a time for a sweet treat this way! Enjoy!
Note: this makes about 15 Reese’s eggs