Homemade Chocolate Peanut Butter Reese’s Eggs

A Healthier Vegan + Gluten-Free Take on a Classic

I hope you enjoy these delicious homemade chocolate peanut butter Reese's eggs -- a vegan and gluten-free spin on a classic!

I added toppings to mine, but you can simply stick with the classic dark chocolate and omit the toppings if that's not your thing. I love the salty | sweet combo of the coarse sea salt the best!

INGREDIENTS:

• 1 cup pitted medjool dates (soften them in hot water + strain beforehand)

• 3/4 cup creamy peanut butter 

• 1/4 cup coconut flour (sub 1/3 cup almond flour)

• 1 cup dark chocolate

Optional Toppings:

• Sweetened coconut

• Coarse sea salt

• Carmel sauce

DIRECTIONS

1. Add the dates, peanut butter + coconut flour to a food processor and pulse until creamy and well combined

2. Line a baking sheet or plate with parchment paper and take about 1-2 tablespoons of the peanut butter mixture into your hand and form into an egg

3. Add to tray and repeat with remaining peanut butter mixture

4. Add to the freezer for a few minutes and begin melting the chocolate in a small saucepan over medium heat (or in microwave 30 seconds at a time stirring between each until melted)

5. Dip each egg in the chocolate one at a time and evenly coat the egg then place back onto the tray covered with parchment paper

6. Add desired toppings or drizzle any extra chocolate on top before adding the eggs to the freezer or fridge to set

7. Store leftovers in the fridge for 5 days or freezer for 2 months

ENJOY!