Healthy Reese's Eggs (Vegan + Gluten-Free)
These Healthy Reese's eggs are the perfect vegan and gluten-free freezer treat. The mix of sweet and salty from the chocolate and peanut butter makes for a mouth-watering no-bake dessert.
Ingredients
- 1 cup smooth natural peanut butter
- 2 tbsp maple syrup
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 1 ¾ cups chocolate (chocolate bar or chocolate chips work)
- 1 tbsp coconut oil, melted
- Flaky salt, to top (optional)
- Crushed nuts, to top (optional)
Instructions
- Line a baking tray with parchment paper and set aside.
- In a medium-sized bowl, add smooth peanut butter and maple syrup and mix together with a spatula or spoon.
- Next, add in almond flour and coconut flour and stir until a soft dough forms, and can be shaped into an egg.
- Using a tablespoon, scoop peanut butter filling and roll into a ball in your hands, then place on the parchment paper and slightly flatten. Make sure dough is about 1/2 to 1 inch thick. Then, round the edges and shape as an egg.
- Repeat for remaining dough and place in freezer to harden for at least 30 minutes.
- In a small bowl, add chocolate and coconut oil and melt in the microwave in 25-30 second increments, stirring between each increment until fully melted and smooth.
- Remove peanut butter shaped eggs from the freezer, and using a spoon and fork, place peanut butter eggs in chocolate on one side, then flip to coat the other side, then place back on parchment paper. Repeat for remaining eggs, then place back in the freezer for about 20-30 minutes.
- Once chocolate coating has hardened, use remaining chocolate to drizzle over chocolate peanut butter eggs. Top with some flaky salt and crushed nuts (optional) and place back in the freezer for 10 minutes.
- Enjoy!
Notes
How to store: Place healthy Reese's peanut butter eggs in an airtight container in the freezer for up to two months. They can also stay in the fridge for up to one week.