A copycat vegan friendly gluten free Reese’s Peanut Butter egg!
I love making my own homemade nut butter cups and tend to prefer the softy drippy peanut butter filling kind if at all possible. These eggs are more fudge filled and definitely more comparable to the consistency to the of the Reese’s cups and eggs.
The filling is made with three simple ingredients and depending on your tolerance of coconut flour and peanut butter, these are Low Fodmap so suitable for that suffer with IBS that identified higher FODMAP foods are potential triggers.
I picked up some silicon egg molds which are key to creating the cute egg shapes in Aldi but I’m sure you could pick something similar up on Amazon.
I was only having the conversation with my friend over the weekend about how homemade treats just tend to be so much better than anything you pick up in a packet and sometimes even those that are fresh in a coffee shop. I love knowing what’s gone in to my treats as well, I think it just gives you a much better perspective on realistic portion sizes so as not to overdo the sugar intake in fell swoop.
Peanut Butter Easter Eggs
Print RecipeIngredients
- 200g peanut butter of choice; I prefer using Meridian Foods Rich Roast Smooth Peanut Butter
- 80g maple syrup
- 60g coconut flour
- 2 tsp milled chia seeds
- 1 tsp vanilla extract
- Pinch of Pink Himalayan Rock Salt
- 100g 70% Dark Chocolate, roughly chopped
- 7g coconut oil
- Ground nuts, freeze dried fruit, desiccated coconut, or cacao nibs for decorating if desired
Instructions
Mix together peanut butter, maple syrup, milled chia seeds, coconut flour, vanilla extract and pink salt.
Divide into 10 egg portions; you can make them bigger or smaller depending on the size of your molds.
Place into the freezer for 15 minutes to firm up.
Melt chocolate and coconut oil together in the microwave; 30 seconds, stir, 30 seconds, stir; repeat until melted.
One at a time dunk the peanut butter eggs into the chocolate, lift with a large spoon, transfer over to a fork from the spoon, tap off excess chocolate an then place on to a baking paper lined plate or tray to firm up. I prefer to allow them to firm up at room temperature. Sprinkle with toppings if desired before they set.
Store in the fridge or at room temperature for up to 2 weeks or freeze for up to one month.
Notes
I prefer to enjoy these at room temperature to allow the filling to soften up!
