• Marisa Louise

Homemade Paleo Reese's Eggs

Updated: Jun 8, 2020

A buttery, thick, and smooth peanut butter filling that's enveloped in a crunchy layer of dark chocolate! This is the perfect people-pleasing Easter treat!



Ah, I can distinctly remember getting those "Reese's Eggs" treats in my Easter basket when I was a kid. Opening its orange packaging, and savoring every peanut-buttery bite as it melted in your fingers...ahh! pure bliss. Haha -- the love of the combo of peanut butter and chocolate did begin at a young age, and honestly, who wouldn't swoon when they bite into one of these?? They're perfectly perfection.



After beginning to eat healthier, I *had* to find a way to make these! And, it's safe to say this recipe definitely didn't disappoint! (It definitely didn't disappoint family and friends who dug right in, too -- haha!) Recipe posted below, and happy Saturday!!





Homemade Paleo Reese's Eggs


- Makes about 20 little eggs, and 12-14 big ones -


INGREDIENTS:

  • 1/2 cup homemade paleo powdered sugar - see notes

  • 1 1/2 cups natural peanut butter

  • 2-3 Tbsp pure maple syrup

  • A big pinch of salt

  • 1 tsp vanilla extract

  • 1/4 cup + 2 Tbsp tapioca (or arrowroot) flour/starch

  • 3 - 4 oz (maybe even more) of high-quality dark chocolate



INSTRUCTIONS:


  1. In a medium-sized mixing bowl, mix together your peanut butter, paleo powdered sugar, maple syrup, vanilla, salt, and tapioca/arrowroot flour.

  2. Once a thick dough has formed, it's time to roll it out! Spread out a sheet of parchment paper on your counter, place the dough on top, and place another sheet on top of it all. Roll out the dough until it's about 1/2" thick, and punch out egg-shaped squares of dough. Place those cut pieces of dough of a parchment lined baking sheet, and chill in the freezer for 20 minutes. Repeat with all the dough!

  3. When they're almost done chilling, melt your dark chocolate. Once they're done chilling, place the egg-shaped dough pieces on a cooling rack with a parchment-lined baking sheet underneath that. Then, pour the chocolate evenly over the peanut butter eggs! Return to the freezer to set for another 5-10 minutes. And ENJOY!



NOTES:

1. To make the paleo powdered sugar, take 1/2 cup of coconut sugar or maple sugar and 1 Tbsp of tapioca/arrowroot flour, and blend that in a blender on high speed until lighter in color and powdered sugar like.


2. Store in an air-tight container or ziplock baggy in the freezer for best results!




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