Easter is this Sunday and that means the aisles are lined with all the candies I use to eat as a child. PB + Chocolate anything has always been one of my favorite combos.
So, I created a copycat version of one of my childhood favorites, Reese’s Easter Eggs, that are just as indulgent. Sometimes I have a hard time consuming peanut butter so I decided to make these peanut butter free! But, I wanted them to taste as close to peanut butter as possible. I had my husband try them when he got home last night and he said “this was one of his favorite things I have made that taste like what it is suppose to taste like” so, I think that means they are really good.
Here are a couple of reasons why I think you will love them too.
These pb-free eggs are:
PB-free Copycat Reese’s Eggs
A nut free version of a nostalgic Easter favorite!
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 20 minutes
1/2 cup Seedible creamy sesame butter or any seed or nut butter of choice
2 Tbs Aloha chocolate or vanilla protein powder
1 tsp Nielsen Massey Madagascar vanilla extract
2 tsp Nutiva coconut oil, melted
2 Tbs Chicago maple syrup
1/2 tsp Selina Naturally Celtic sea salt
1/4 cup Bob's Red Mill AP gluten-free flour
1/4 cup Bob's Red Mill oat flour
1/3 cup Lil Bucks cacao sprouted buckwheat or any other fav topping like: coconut, cacao nibs, goji berries, etc.
Fold all filling ingredients together. Use a 40 scoop to shape about 12 eggs. Chill in fridge while melting chocolate coating. Dip chilled eggs into chocolate and tap on side of pan to get rid of excess chocolate. Set on lined parchment paper. Use leftover chocolate to drizzle on top and then sprinkle your favorite toppings.
Disclosure: This recipe is not sponsored. These are not affiliate links.
I hope you enjoy this recipe as much as we do. Have a (extra) good Friday and Happy Easter if you celebrate!