Copycat Reese’s Peanut Butter Eggs (Dairy/Gluten-Free)
Ditch the nasty processed, questionable ingredients in Reese’s Peanut Butter Eggs and make these “cleaner” copycats!
| Servings | Prep Time |
| 18eggs | 15minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1cup organic peanut butter – no added ingredients (Or to make more Paleo-friendly, use almond butter)
- 3TBSP butter, coconut oil or organic palm shortening
- 1TBSP almond milk or coconut milk
- 2cups Enjoy Life chocolate chips
- 2TBSP organic palm shortening
- 1/2cup coconut sugar
Instructions
- In a bowl, beat together the peanut butter, 3 TBSP butter (or coconut oil or palm shortening), almond milk (or coconut milk) and coconut sugar.
- Cut out a piece of parchment paper and place it on the bottom an 8-inch round dish or pan (I just used a stainless steel skillet). You could pretty much use anything here that’s about that size.
- Spread the mixture on top of the parchment paper and place in fridge to chill for at least a 1/2 hour.
- While that’s chilling, melt the chocolate chips in a double boiler.
- Once they are melted, stir in the 2 TBSP palm shortening.
- Set aside to cool.
- When the peanut butter mixture is chilled and able to be handled, turn it over onto a cutting board covered with parchment paper.
- If the mixture gets too soft, put it back in fridge for a bit to harden back up.
- Dip in chocolate that has cooled off a bit, and place back onto plate covered with parchment paper.
- Chill for another 1/2 hour or so, until the outside is hardened.
Recipe Notes
Note: If you want to eliminate the palm shortening from the melted chocolate chips, you can. The chocolate, however, will go on thicker, and be harder than it is with the palm shortening.
For best results, store in fridge.