Healthy 4 Ingredient Reese’s Egg

⅔ cup natural drippy peanut butter (just peanuts & salt) 1 tablespoon pure maple syrup 2-3 tablespoons coconut flour (start with 2 and add another if necessary) 3.5 ounces 72% dark chocolate bar, vegan if desired Optional: Coarse sea salt, for sprinkling on top

Ingredients

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Instructions

In a medium bowl, mix together peanut butter, maple syrup and 2 tablespoons coconut flour until smooth. 

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The peanut butter mixture should be sticky like a wet cookie dough. 

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If your peanut butter dough looks too runny or soft, feel free to add 1 more tablespoon of coconut flour and/or pop the dough in the fridge for 10-20 minutes before forming the eggs. 

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Usually after about 5-10 minutes of sitting the coconut flour absorbs some of the liquid.

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Use a cookie scoop to drop peanut butter mixture by the tablespoonful onto a parchment lined small baking sheet -- you should get 8 eggs total.

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Slightly flatten the top of each with your fingertips and form into an egg shape if you'd like. Place baking sheet in the freezer for 20 minutes-1 hour.

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Once you are ready to coat the eggs, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. 

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Quickly use a fork to dip each peanut butter egg into chocolate. Make sure to coat evenly.

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