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.
Pin It Now!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment