Easy healthy Reese's eggs made with only 4 simple ingredients! These homemade vegan Reese's eggs are low carb, gluten free, low sugar and have a glorious peanut butter middle for the perfect no bake treat that everyone loves.
2-3tablespoonscoconut flour (start with 2 and add another if necessary)
3.5ounces72% dark chocolate bar, vegan if desired
Optional: Coarse sea salt, for sprinkling on top
In a medium bowl, mix together peanut butter, maple syrup and 2 tablespoons coconut flour until smooth. The peanut butter mixture should be sticky like a wet cookie dough. If your peanut butter dough looks too runny or soft, feel free to add 1 more tablespoon of coconut flour and/or pop the dough in the fridge for 10-20 minutes before forming the eggs. Usually after about 5-10 minutes of sitting the coconut flour absorbs some of the liquid.
Use a cookie scoop to drop peanut butter mixture by the tablespoonful onto a parchment lined small baking sheet -- you should get 8 eggs total. Slightly flatten the top of each with your fingertips and form into an egg shape if you'd like. Place baking sheet in the freezer for 20 minutes-1 hour. The longer the eggs sit in the freezer, the easier they will be to dip in chocolate.
Once you are ready to coat the eggs, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. Transfer melted chocolate to a small warm bowl. Room temperature or slightly warm melted chocolate is better than 'hot' melted chocolate; if the chocolate is too hot, it can melt the peanut butter.
Quickly use a fork to dip each peanut butter egg into chocolate. Make sure to coat evenly. Transfer back to parchment-lined baking sheet and sprinkle with a little coarse sea salt if desired. If there's extra chocolate at the end, you can drizzle it vigorously over each egg for a pretty easter egg look. Immediately place baking sheet back in freezer for 30 minutes to 1 hour or as long as you'd like until hardened. Once hardened completely store in an airtight container in the fridge or freezer until ready to eat. Makes 8 large peanut butter eggs.
How to make these paleo: Use cashew butter or almond butter, just make sure they are all natural with no added ingredients. I like making my own!How to store: Be sure to store these vegan Reese's eggs in your freezer. I recommend a freezer-friendly bag or container to keep these treats frozen. These low carb Reese's eggs can stay in your freezer for up to 3 months, so go ahead and make a double batch if you'd like.If you don't have coconut flour, almond flour would be a good substitute, although, you'd likely need at least 1/4-1/3 cup of almond flour until you achieve the right consistency. I would not recommend other flours.Feel free to pop them in the fridge or let them sit at room temperature for a couple of minutes before you eat them so that they soften up just a bit.