![3 Ingredient "Reeses Peanut Butter" Eggs! [Nut-Free]](http://cdn.shopify.com/s/files/1/0234/7807/articles/Image_from_iOS_11.jpg?v=1649711971&width=1100)
š°Ā Hoppy Easter! We have been craving our favorite childhood treat, but could do without the serious sugar-crash! š
The high amounts of protein and omega 3's in the Sacha Inchi Butter provide your body a burst of energy without throwing your blood sugar levels out of whack.Ā
We used our Classic Sacha Inchi Butter and Lily's sugar-free Chocolate Chips, but feel free to use your Unsweetened Butter if you want a completely sugar-free treat!Ā If you want to tryĀ anotherĀ fun shape, check out ourĀ heart-shaped Reese's cupsĀ or for a classic Reeses cup, here's our 2-ingredient Reeses Cup recipe šĀ
Swap out theĀ oldĀ eggs for our new and improved recipe in your Easter basket this year and be sure to tag @brassrootsfood so we can see your creation and share :)Ā
#SnackWithAPurposeĀ
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3 Ingredient "Reeses Peanut Butter" Eggs! [Nut-Free]
|
PrepĀ Time |
FreezeĀ Time |
Total Time |
|
30 minutes |
30(+) minutes |
60(+) Minutes |
Servings:Ā 18 Eggs
Does it keep?Ā RefrigerationĀ recommended. 5Ā days room temperature; 2 weeks in the fridge; Up to 3 monthsĀ in the freezer!
Ingredients
- 1 cup Classic/Unsweetened Sacha Inchi Butter
- 1/2 Cup coconut flourĀ
- 2 Cups of Lily's Sugar Free ChocolateĀ
- Optional: Added maple syrup for EXTRA sweet eggs; 2-3 tsp coconut oil if microwaving chocolate
Instructions:
- In a bowl, mix Sacha Inchi Butter and coconut flour*
- Form butter/flour mixture into egg shapes and put into freezer for 30+ minutes
- Melt chocolate either by using a double boiler on the stove or microwaving and mixing in 15-3o second increments in the microwave**
- Dip each egg into the melted chocolate and flip with a fork/your fingers to coat evenly. If using decorations (sprinkles, candy letters, etc), place them on the eggs now.Ā
- Place chocolate coated eggs back into the freezer for 30+ minutes. When hardened to your liking, enjoy!Ā
NOTES:
*It will look dry, but that's right! You need to be able to form the Sacha Inchi Butter into an egg shape š„Ā
**If microwaving chocolate or you like the professional look of the chocolate shell, add a couple of tsp of coconut oil to chocolate before melting. This will thin out the chocolate and create a sheen.Ā
Get baking,Ā post a picture, and tag us @brassrootsfood onĀ InstagramĀ orĀ FacebookĀ using #SnackWithAPurpose so we can see what you create and feature you!Ā
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