Healthy-ish Homemade Reese Eggs

Food, GF, Treats, Uncategorized
Healthy-ish Homemade Reese Eggs

Is it even really Easter without Reese’s eggs? If you’d asked me as a kid…or even three years ago as an adult, I probably would have told you no. The cute, festive wrapper, the egg shape – obviously the best of all the giant Reese’s shapes, and the perfect peanut butter to chocolate ratio made those babies perfection. They’re still delicious, I’ll admit, buuuut so not worth the way that the soy, dairy, and sometimes wheat in the Reese’s makes me feel.

On top of icky side effects, it’s quarantine time so we’re going to the store ONLY for essentials. Reese’s eggs – no matter what your heart may tell you at the time – are NOT an essential item. Keep your booty home!! The good news is: I bet you’ve got the ingredients to make these healthier-for-you nutty chocolatey eggs in your pantry RIGHT now. (Note: if you DON’T have ingredients listed – see me on insta or Facebook and I’ll help you find a suitable substitution!)

Ingredients

Okay, the sooner we get started, the sooner you get to enjoy the deliciousness, so let’s dig in!

  • 1 cup peanut butter – you want the good stuff, JUST nuts and salt (I actually used Trader Joe’s Almond Butter because it’s a pandemic and Thrive Market is way behind on orders so no PB in my house!)
  • 3 Tbsp cassava flour – other good subs: coconut flour and almond flour (you’ll need more than 3 Tbsp if using almond)
  • 2 Tbsp pure maple syrup
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1 Tbsp coconut oil

Procedure:

  1. In a mixing bowl, add nut butter, cassava flour, maple syrup, and salt. Stir until well combined.
  2. Using a cookie scooper, portion out filling then flatten and form into an egg-like shape.
  3. Freeze eggs for 30 minutes or refrigerate overnight.
  4. Melt 1 cup of chocolate chips and 1 tablespoon of coconut oil – I like to use the double boiling method: a glass bowl overtop about 2 cups of water boiling in a saucepan.
  5. Remove chocolate chips from heat and dip the eggs using a fork to flip and cover both sides.
  6. Drop onto wax paper and refrigerate for at least ten minutes or until chocolate sets.
  7. Store in the refrigerator until serving.
You’re looking for eggy shapes – they don’t have to be perfect to be cute!

Try these babies out and let me know what you think of them! Be sure to post to Bites With Beth on Facebook or @bethannsbites on Instagram! Better yet, share it with a friend who you know would love it too!

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