Reese's Eggs - Without The Bad Stuff

So you like Reese's eggs and wish you could devour them all at once, but you know you shouldn't because they contain ingredients like palm oil, sugar, hydrogenated vegetable oil, corn syrup, soy lecithin, corn starch, vanillin, TBHQ and PGPR. I feel your pain.

Luckily, all of your worries will be gone after you are finished reading this recipe.

Reese's Eggs Without The Bad Stuff

Ingredients:

For the chocolate:

~ Cacao powder - 1/2 cup

~ Coconut oil - 1/2 cup (melted)

~ Coconut sugar OR maple syrup - 1/4 cup

For the peanut butter:

~ Any nut butter - 1 cup (for a real Reese's taste, go with peanut butter)

~ Coconut flour - 5 tbsp

~ Maple syrup, honey OR coconut sugar - 4 tbsp

~ Vanilla extract - 2 tsp

Instructions:

1. Stir together all of the ingredients for the peanut butter. Any nut or seed butter will work for this recipe, but for an honest Reese's taste, go for the peanut butter.

2. Mold the butter into the shape of eggs, place on a cookie sheet and put in the freezer for about 30 minutes, or until firm.

3. While you are waiting, mix all of the ingredients for the chocolate together.

4. After 30 minutes, dip both sides of the eggs into the chocolate. Use a toothpick to pick up the eggs for maximum chocolate coverage. Or use your fingers - I don't judge. Place them back onto the cookie sheet.

5. Put the eggs back into the freezer for another 30 minutes, or until the chocolate has hardened.

BOOM. You just made Reese's eggs without all of the bad stuff. That wasn't so hard, was it?

You can decorate if you feel inclined. I sprinkled sea salt on 1/3 and lavender on another 1/3. They were delicious and they looked pretty too.

Indulge care free ;)