Healthy Peanut Butter Eggs
This healthy copycat version of Reese's Peanut Butter Eggs are made with simple ingredients and delicious! Perfect for making with kids for Easter!
Servings 10 Peanut Butter Eggs
- 1.5 cups Roasted Salted Peanuts
- 1/2 cup Natural Peanut Butter Stir well!
- 2.5 tbsp Maple Syrup Or to taste.
- 1 tsp Vanilla Extract
- 1 cup Dark Chocolate Chips (melted) (my boys prefer milk chocolate, however it will no longer be refined sugar free).
- 2 tsp Coconut oil
Step 1: Combine roasted peanuts and natural peanut butter in food processor and blend until smooth a little bit of grittiness is fine it adds to the classic texture in my opinion.
Step 2: Add vanilla and maple syrup and process again. Mixture should be easily moldable. Adjust wet and dry ingredients to get the right texture. For instance if your family preferes them sweeter add more maple syrup and roasted nuts if too runny.
Step 3: Prepare a baking sheet by lining it with parchment paper and set aside. Form peanut butter mixture into the shape of eggs by scooping 1 and 1/2 tablespoons of filling and molding into an oval shape. Place on baking sheet and press down slightly. Repeat until all 10 eggs are formed.
Step 4: Freeze eggs for 15 minutes. While eggs are freezing melt chocolate chips with coconut oil in microwave in 20 second increments until evenly melted. Dip frozen eggs in melted chocolate using a fork. Allow excess to drip in bowl and place on baking sheet. If using sprinkles, garnish immediately before chocolate has set.
Kids can enjoy with a cold glass of milk! I love mine with a cafe latté!
Serving: 10g | Calories: 321kcal | Carbohydrates: 20g | Protein: 11g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 174mg | Potassium: 379mg | Fiber: 3g | Sugar: 10g | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg