gluten free / vegan

IMG_3718.JPGCopycat Reese's Peanut Butter Eggs by kalejunkie



1 cup creamy peanut butter
2 tb coconut flour
3 tb maple syrup
1 cup dairy free chocolate chips
1 tsp coconut oil
1/4 cup cacao nibs (optional, but adds crunch)

So, I felt like getting into the easter candy spirit even though it’s only march 4! But Reese’s Peanut Butter Eggs will forever be my favorite easter candy, followed by those Cadbury Eggs with the cream inside, and then marshmallow peeps. Truth. Old habits die hard, but with this copycat reese’s version with cacao nibs folded into the chocolate, you won’t even miss them!



Line a baking sheet with parchment paper.
In a large bowl, whisk together peanut butter, coconut flour, and maple syrup. Dough should be thick.
Form 12-14 balls and place them on the parchment paper.
Then form each one into an egg shape.
Place in the freezer for 20 minutes.
Then make chocolate dipping sauce by melting the chocolate and coconut oil in a bowl in the microwave in 30 second increments, until smooth and liquidy.
Fold in cacao nibs.
Remove eggs from the freezer and dip each one in the chocolate and place back in the sheet.
Repeat until all are covered in chocolate.
Place into the fridge for 20-30 minutes to harden.
You can also drizzle a second layer on top like I did if you are feeling fancy. Inspired by all my favorite food bloggers who’ve come before me and shared similar recipes!