Copycat Reese's PB Eggs (Sugar Free!)
1/2 cup creamy natural peanut butter
2 tbsp maple syrup
2 tbsp melted coconut oil
1/2 tsp vanilla extract
3 tbsp collagen peptides (completely optional for added protein)
3 tbsp coconut flour (or sub 4-5 tbsp almond flour)
Outer Chocolate Layer
1 cup sugar-free dark chocolate chips (lily’s are my favorite)
1 tbsp coconut oil
Directions:
Whisk pb, maple syrup, coconut oil & vanilla extract in a medium-sized bowl.
Pour in collagen, if using, along with coconut flour and stir.
Form dough into 1.5-inch egg shapes & lay flat on parchment paper. If they're too soft to form, add more coconut flour, 1 tbsp at a time until consistency is thick enough.
Dough should make around 12 eggs.
Once all dough has been shaped, place in freezer for 15 min to harden.
Melt coconut oil and chocolate in a small saucepan over the stove on low heat, stirring constantly until liquid.
If using a microwave, follow 30-sec intervals followed by stirring, then repeat until fully liquid.
Once eggs are frozen, remove from freezer and use two forks or a spoon to in melted choc and back onto parchment paper or cooling rack.
Place back in the freezer to harden for 15 minutes. Store in airtight container in fridge or freezer for up to 1 month
#reeses #eastereggs #easter #chocolate
