LOW SUGAR PEANUT BUTTER EGGS

Ever since I can remember I have been OBSESSED with peanut butter and chocolate so as you can probably assume Reese's peanut butter cups were my jam - I'm not kidding I could take down a package in 10 seconds flat and feel zero guilt because they're THAT good. When I started really paying attention to what I put in my body a few years ago, processed sugar (and Reese's by association) was the first thing to go but I still splurged every once in a while. It wasn't until I really shifted my eating habits and cut out dairy altogether that I realized that my love affair with Reese's had come to an end.. Until now. 

These are low in sugar, made with real ingredients and legitimately taste like a Reese's peanut butter Easter egg. Did I mention they're also healthy? Like I'm talking eat 4 or 5 in one sitting and not be put into a sugar coma, healthy. Yeah they're that good. 

If you're looking for something to make for easter that isn't going to leave you with a mouthful of cavities and a processed sugar coma then these are for you.

 

WHAT YOU’LL NEED

WET INGREDIENTS: 

3 tbsp maple syrup

3 tbsp melted coconut oil

1/4 cup unsweetened almond milk

1/4 cup natural creamy peanut butter

1 tsp vanilla extract

DRY INGREDIENTS: 

1/3 cup powdered peanut butter 

1/2 cup coconut flour

1 tsp cinnamon

1/4 tsp sea salt

COATING: 

1/3 cup dairy free chocolate chips

2 tbsp coconut oil

1 tsp cacao powder

*Optional - unsweetened coconut to sprinkle on top*

HOW TO

1. Combine all wet ingredients into a large bowl and mix thoroughly.

2. Add the dry ingredients to the wet and mix until fully combined - batter should be a little dry looking but it should form into a ball when you squeeze it together. If it's too dry add a little more unsweetened nut milk until it becomes a workable consistency. 

3. Shape the dough into egg shapes (they don't have to be perfect) and arrange on a parchment paper lined baking sheet, pop in the freezer for 10-15 minutes until set.

4. While the eggs are chilling in the freezer, melt the chocolate, cacao powder and coconut oil in a microwave safe bowl in 30 second increments, stirring every 30 seconds.

5. Individually dip the chilled eggs in the chocolate and sprinkle with coconut (optional).

6. Once all eggs are coated place them back in the freezer for 45-60 minutes until fully set.

*Store in an airtight container in the freezer for up to 2 months*

ENJOY!

xo - LU