March 27, 2013

Recipe: Copycat Reese Peanut Butter Chocolate Eggs

After Bar Method class today I was seriously craving a sweet treat.  Inspired by the rows upon rows of Easter candies taunting and seducing me at the grocery store, I came up with these healthy, vegan alternative to Reese peanut butter chocolate Easter eggs.

Copycat Reese Peanut Butter Chocolate Eggs
Makes 10 Eggs

Peanut Butter Center
1/2 c crunchy natural peanut butter (salt free)
1/2 c brown rice puffs
1/4 c almond meal (finely ground almond)
2 tbsp agave syrup
1 tbsp coconut oil
1 tsp vanilla
pinch of salt

Put all ingredients in food processor and process until well combined and no lumps.  Roll into egg-shaped ovals and place on parchment-lined baking sheet.  Put in freezer while you prepare chocolate coating.

Chocolate Coating
1/2 c coconut oil
1/4 c cocoa powder (I use raw cocoa)
3 tbsp coconut milk
2 tbsp agave syrup
1/4 tsp vanilla

Whisk all ingredients thoroughly in medium-sized bowl.  Working quickly, take 1 peanut butter oval and roll in chocolate, using spoon to coat. Transfer to parchment and repeat with remaining eggs.  Once complete, place in freezer for 5 min.  After 5 min, remove tray.  Using plastic wrap wrapped around the now semi-hardened chocolate coating, re-shape each egg until smooth.  Return to freezer.  Store in freezer in airtight container.

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