Reese’s Eggs

Reese’s PB eggs season is upon us! Did you know the eggs are NOT gluten free? They are processed on the same equipment as items that contain gluten. Luckily, here are some healthier GF/DF/V Reese’s Copycat eggs to make at home to satisfy your craving!

Ingredients:

• ¾ C Enjoy Life Foods semi sweet chocolate chips

• 3 T coconut oil, separated

• ⅓ C natural/drippy peanut butter

• 2 T maple syrup

• 1 tsp vanilla extract

Directions:

1. Heat your chocolate chips with 1 T coconut oil until melted and smooth (can use double boiler method or microwave in 15-30 second intervals, stirring between)

2. Use a silicone brush to brush a layer of chocolate into your egg silicone mold (Shop the one I used here)

3. Transfer to freezer to set for 10 minutes

4. Mix peanut butter, maple syrup, 2 T melted coconut oil, and vanilla

5. Scoop mixture over your set layer of chocolate just about to the top, and then pour a thin layer of remaining chocolate over the PB layer

6. Transfer to freezer for 4 hours to fully set, store in the freezer

7. Sprinkle with flaky sea salt if your heart desires

   Could also make these in a lined muffin tin if you don’t have an egg mold... Enjoy!

Yield: 8

Author: Rachel Lavigne

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Reese's Peanut Butter Eggs, GF & DF

Reese’s PB eggs season is upon us! Did you know the eggs are NOT gluten free? They are processed on the same equipment as items that contain gluten. Luckily, here are some healthier GF/DF/V Reese’s Copycat eggs to make at home to satisfy your craving!

Prep time: 10 MinInactive time: 4 HourTotal time: 4 H & 10 M

Ingredients

• ¾ C vegan semi sweet chocolate chips (I used Enjoy Life Foods)
• 3 T coconut oil, separated
• ⅓ C natural/drippy peanut butter
• 2 T maple syrup
• 1 tsp vanilla extract

Instructions

1. Heat your chocolate chips with 1 T coconut oil until melted and smooth (can use double boiler method or microwave in 15-30 second intervals, stirring between)
2. Use a silicone brush to brush a layer of chocolate into your egg silicone mold
3. Transfer to freezer to set for 10 minutes
4. Mix peanut butter, maple syrup, 2 T melted coconut oil, and vanilla
5. Scoop mixture over your set layer of chocolate just about to the top, and then pour a thin layer of remaining chocolate over the PB layer
6. Transfer to freezer for 4 hours to fully set, store in the freezer
7. Sprinkle with flaky sea salt

Notes

Could also make these in a lined muffin tin if you don’t have an egg mold. Linked the one I used!

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Egg shaped silicone molds