These healthier copycat Reese’s Peanut Butter Eggs feature a creamy, natural peanut butter center, sweetened lightly with maple syrup and given structure with almond flour. They are enrobed in a rich dark chocolate shell. This healthier version is perfect for satisfying sweet cravings with a more nutritious profile.
The key to healthier Reese’s eggs lies in choosing whole, unprocessed ingredients. Here’s a general blueprint for what you’ll need:
Natural Peanut Butter: Opt for a brand that’s free from added sugars and oils. The ingredients should ideally list only peanuts and possibly a pinch of salt.
Natural Sweetener: Pure maple syrup or honey can substitute the refined sugars, offering a hint of natural sweetness without overpowering the peanut butter.
Flour Substitute: Coconut flour and Bob’s Red Mill superfine almond flour are excellent choices for achieving the desired consistency in your filling without the need for traditional flours.
Quality Chocolate: Choose a high-percentage dark chocolate for dipping. Dark chocolate is not only richer in antioxidants but also lower in sugar.
Sea Salt (Optional): A sprinkle of flaked sea salt on top can enhance the chocolate flavor and add a gourmet touch.
This post is brought to you by Bob’s Red Mill.
Making these healthier Reese’s Peanut Butter Eggs is a breeze, involving a simple mix, cut, shape, freeze, and dip process that even novice cooks can master. The result is a batch of treats that are satisfying and delicious. Stored in the refrigerator or freezer, they are the perfect grab-and-go snack or after-dinner treat that you can feel good about.
if you are hungry for more, check out these delicious easter recipes:
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Reese's Easter Eggs
Ingredients
- 1 cup peanut butter
- 1/2 cup maple syrup
- 1 cup almond flour
- 1/4 cup coconut flour
Instructions
1. In a large bowl add peanut butter and maple syrup. Mix until completely smooth.
2. Add almond flour, coconut flour and mix until combined.
3. Roll out dough to 1/4 inch thickness. Cut out raw cookies with an easter egg cookie cutter and freeze.
4. Heat chocolate over low until fully melted. Dip frozen eggs into melted chocolate and let sit on a lined baking sheet. Sprinkle with flaked sea salt and enjoy.