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4 Ingredient Reese’s Eggs Copycat Recipe

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This 4 ingredient Reese’s Eggs copycat recipe is so simple to make, you’ll never want to buy the real deal again! Plus these are lower in sugar, paleo, vegan, gluten free, and made with minimal ingredients. The perfect Easter treat but honestly they’re great to make year round! I don’t know about you but I never get tired of the chocolate + nut butter combo!

You can use a regular cupcake tin or I used a bunny shaped cupcake mold to be festive. I stored this 4 ingredient Reese’s eggs copycat recipe in the freezer. The amazing thing about this recipe is these will stay food for about 3 months in the freezer. Honestly maybe even longer but then again I always push the limits on how long to store treats.

These healthy 4 ingredient homemade reese’s peanut butter cups are paleo, gluten free, and vegan. A delicious healthy dessert or snack. The perfect healthy Easter treat!

Further Food Commentary:

Coconut oil is high in MCTs, a type of fat that your body metabolizes differently than most other fats. MCTs are responsible for many of the health benefits of coconut oil.

By Anna Lee
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4 Ingredient Reese’s Eggs Copycat Recipe

  • Prep Time:10 Minutes
  • Cook Time:Freeze for 2 Hours
  • Servings: 7

Ingredients

1 1/4 cup chocolate chips

2 tablespoons coconut oil

3/4 cup almond butter

2 1/2 tablespoons maple syrup

Instructions

  1. In a bowl melt the chocolate chips and coconut oil in the microwave stirring every 15 seconds.
  2. Then add 1/2 of the chocolate mixture to whatever pan you’re using. I used a bunny mold but you could use a cupcake pan.  I sprayed them with nonstick spray before adding the chocolate
  3. Fill about 1/3 of the way up each cup.
  4. Put in the freezer until it hardens.
  5. In another bowl- mix together the almond butter and maple syrup with a spoon.
  6. Once the chocolate is hardened, add the almond butter mixture and take a knife to flatten it out.
  7. You should have just enough to fill up about 6-7 cups!
  8. Then add the rest of the chocolate on top.
  9. Freeze until you’re ready to eat! Takes about 2 hours.
In a bowl melt the chocolate chips and coconut oil in the microwave stirring every 15 seconds. Then add 1/2 of the chocolate mixture to whatever pan you’re using. I used a bunny mold but you could use a cupcake pan.  I sprayed them with nonstick spray before adding the chocolate Fill about 1/3 of the way up each cup. Put in the freezer until it hardens. In another bowl- mix together the almond butter and maple syrup with a spoon. Once the chocolate is hardened, add the almond butter mixture and take a knife to flatten it out. You should have just enough to fill up about 6-7 cups! Then add the rest of the chocolate on top. Freeze until you’re ready to eat! Takes about 2 hours.

Nutrition Information

Per Serving: Calories: 221; Total Fat: 18 g; Saturated Fat: 5 g; Monounsaturated Fat: 9 g; Polyunsaturated Fat: 3 g; Cholesterol: 1 mg; Sodium: 2 mg; Potassium: 16 mg; Carbohydrate: 12 g; Fiber: 4 g; Sugar: 8 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 7%; Calcium: 15%;

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