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Mini Copycat Reese’s Peanut Butter Eggs

Print Recipe
Servings: 17 eggs
Course: Dessert
Ingredients Method Notes

Ingredients
  

Filling
  • ½ cup salted creamy peanut butter
  • 1 tbsp maple syrup
  • 5 tbsp almond flour
  • ½ tsp vanilla extract
Outer Chocolate Layer
  • ¾ cup semi-sweet chocolate chips
  • 1 tbsp coconut oil

Method
 

  1. Combine all filling ingredients together in a bowl until it forms a ball.
  2. Using a ½ tbsp measuring spoon, scoop out filling then shape into egg shapes. Once all eggs are formed, place in freezer for at least 15 minutes to chill.
  3. To make outer layer, place chocolate chips and coconut oil into a small bowl. Microwave for 15 sec intervals mixing each time until chocolate is melted.
  4. Once peanut butter eggs have hardened, use two forks to dip the eggs in the chocolate. Let extra chocolate drip off then place on a cooling rack or parchment paper. Optional- let chocolate set a little, about 5 minutes in the fridge, then drizzle on extra chocolate across the eggs. Sprinkle with sea salt, optional.
  5. Place back in freezer for 15 minutes then enjoy!

Notes

If using a cooling rack, chocolate may stick. Place back in freezer to make sure the eggs are completely hardened then press up on eggs from underneath rack to separate.