Copycat Peanut Butter Eggs
(Makes 6-9 eggs)
Click for: Step-by-Step Photos.
- 1/4 cup pb (or any nut butter)
- dash salt (I also use salted pb)
- 1/4 cup powdered sugar or Sugar-Free Powdered Sugar
- 2 tbsp. cocoa powder
- 2 tbsp. virgin coconut oil (see below, for substitution notes)
- Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup
- 2 more tbsp. of the sugar/sf sugar, if needed
Mix the first three ingredients together in a bowl until it becomes a
crumbly dough. (Note: if your nut butter is from the fridge, let it sit
awhile—or microwave a few seconds—so it’s easier to mix. Also, I put
the dough into a plastic bag to shape into a ball with less mess.) Add
the extra 2 tbsp. sugar/sf sugar if it’s too gooey. Taste the dough and
add a little more salt if desired. Form dough into flat little ovals (or
egg shapes, but real Reeses eggs are flat). Freeze the dough for an
hour or so, until it’s hard.
Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not
already melted) in a shallow dish. Add the agave/maple or stevia drops.
If you use the stevia option, also add a scant 2 tbsp. water or extra
oil. Mix until it looks like chocolate sauce, and then take one “egg”
out of the freezer at a time (so the rest stay cold) and cover in
chocolate. (I used a corn-cob skewer. No idea why I even have those, but
they worked really well! A fork would also be fine.) Immediately return
covered egg to the freezer and let harden. Best to store these in the
freezer as well. You can thaw a little before eating, or eat when
frozen–either way, they’re awesome!
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