Peanut Butter Cup Eggs

I made these “healthier” homemade Reese’s eggs for Easter. The recipe can definitely be adapted for anytime of year and can be shaped in any way!

Filling Ingredients:

1/2 cup peanut butter

2 Tbsp coconut oil

2 Tbsp maple syrup

2/3 cup almond flour

1/4 tsp vanilla


Coating Ingredients:

3/4 cup chocolate chips

1 Tbsp coconut oil


Directions:

  1. Mix together all of the filling ingredients.

  2. Refrigerate for 20 minutes.

  3. On a sheet of wax paper, form the peanut butter mixture into egg shapes

  4. Refrigerate 20 minutes.

  5. Melt the chocolate chips and coconut oil together.

  6. Coat the peanut butter eggs in chocolate.

  7. Refrigerate for 20 minutes.

  8. Eat them and store extras in the refrigerator.



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