During quarantine it may be difficult for the Easter bunny to come deliver everyone’s favorite candy – REESE’S EGGS, but I’ve got you covered with my copycat recipe that is sure to please! PS. You can also use this recipe for the Halloween Reese’s Bats, Christmas Trees, etc.
This version of the recipe uses oat or almond flour as the binder and if you don’t have them on hand they are easy to make! Take oats or raw, unsalted almonds and pulse them in a blender or food processor until they have a flour-like consistency.
Yield: 8-10 eggs
1/2 cup peanut butter (substitute almond, cashew or sunflower seed butter)
1/4 cup maple syrup (or honey)
1/2 cup oat flour or almond flour (if using coconut flour- use 1/4 cup)
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp cinnamon
1 cup chocolate chips
1 Tbsp coconut oil
- In a bowl mix together the peanut butter, sweetener of choice, flour, vanilla, salt and cinnamon until a dough forms. Refrigerate for 20-30 minutes or until firm.
- Scoop 2 Tbsp sized balls of dough onto a baking sheet lined with parchment paper. Form each ball into an egg shape (narrow at the top and wider on the bottom). Or you can leave them as balls!
- Place in the freezer for 20-30 minutes to firm up.
- While the eggs are setting up, melt the chocolate chips and coconut oil together until smooth (I do mine in the microwave in 30 second increments, mixing after each).
- Using a fork, dip each egg into the chocolate. Gently tap the fork on the side of the bowl so the excess chocolate drips off. Place back on the prepared baking sheet and freeze for 5-10 minutes or until chocolate has hardened. Keep in the fridge or freezer until serving!