This past month, I received a lot of requests for a healthy “Reeses egg” makeover. My first thought was to just freeze a blob of peanut butter, shape it into eggs, and cover in chocolate. Voilà; healthy Reeses eggs! But that seemed too easy. I was up for a challenge.
And so, without a clue if it would work, I used Sugar-Free Powdered Sugar to make more authentic chocolate Reeses eggs. It did work!
These irresistible chocolate eggs taste just like the real thing.
No, seriously, they really do.
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 it—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, and add a little more pb if it’s too dry. (Different brands of peanut butter will yield different results.) 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!
How To instructions here: http://chocolatecoveredkatie.com/copycat-reeses-peanut-butter-eggs-nutrition-information/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (9g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 33 (65%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 45.3mg||2 %|
|Potassium 68.7mg||2 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.6g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 51
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