Chocolate & Peanut Butter. The best combo. Ever. In my biased opinion that is! Considering I didn’t grow up having peanut butter in my house, I had a lot of catching up to do once I moved out. As a child, you best believe that when a Reese’s Peanut Butter Cup was in sight, I wanted it. Whether it was in the goodie bag at a birthday party, hidden in the mysterious bowl of candy at the pediatrician’s office, or in the Easter basket, I went head first for the Reese’s. Since Easter is right around the corner, I have Reese’s Peanut Butter EGGS on the mind!
Luckily, at some point in my life I learned how to read nutrition labels and even more importantly, ingredient lists! Just to name a few on an actual Reese’s Peanut Butter Egg ingredient list…
Peanuts, Milk Chocolate (Milk Chocolate Contains Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, and Soya Lecithin and PGPR (as Emulsifiers), and Vanillin (an Artificial Flavoring)), Sugar, Dextrose, Blend of Vegetable Oils (Contains Partially Hydrogenated Palm Kernel and Soybean Oils), Salt, Milk…..
I mean, what is PGPR?
Artificial Flavorings? Like, you mean, they don’t actually taste good without fake flavor being added?
I was (and am not) impressed! Yes, of course I still enjoy a Reese’s every once in a while. I’m human. But here’s the thing, I want to feel good about indulgences, and quite frankly I like at least one small indulgence a day. Again, I’m human!
That is what I love about making homemade goods. By using real, wholesome ingredients to make homemade treats, I can use only 4 real food ingredients to create an indulgent copycat Reese’s Peanut Butter Egg that I feel good putting into my body (on the reg!).
So, here’s to many more chocolate & peanut butter indulgences. Let me know if you give these nuggets a try!
Reese’s Peanut Butter Eggs
(6 eggs, gluten-free, grain-free, vegetarian, dairy-free)
- 1/3 cup peanut butter (crunchy or creamy – use what you love!)
- 2 Tbsp coconut flour
- 1 tsp honey
- 3 oz melted chocolate (about 1/2 cup chocolate chips/chunks)
In a medium bowl, mix the peanut butter, coconut flour, and honey with a spoon or spatula until well incorporated. This should create a thick dough. On a plate lined with parchment paper, scoop 1 Tbsp of dough into your hands, shape into an egg (or any shape!), and place on the parchment paper. Repeat until 6 eggs are created using all of the dough. Cover the plate with an upside down plate or a similar device to keep the eggs covered in the freezer (this helps prevent taking on the smell of a freezer- yuck!). Freeze for about 10 minutes.
Meanwhile, place the chocolate (either chips or chunks) into a small, microwave safe bowl and microwave for 1-2 minutes, while stopping & stirring every minute to help the chocolate melt under minimal heat. Remove the eggs from the freezer, and one-by-one drop the egg face down into the melted chocolate. Then, by using two forks, turn the egg over so the entire egg is coated in chocolate, then by using one fork pick up the egg from its bottom to let excess chocolate drip. Place the egg face up on the parchment paper and repeat with all the other eggs.
Freeze for an additional 5-10 minutes, then drizzle the remaining chocolate on top of the eggs. Freeze for at least 10 minutes and then dig in! Leftovers are best kept in the fridge in an airtight container for up to one week or the freezer for up to one month.