Reeses Peanut Butter Cup Eggs
Homemade Reese's peanut butter cup eggs made with Simple Mills graham crackers, almond flour, peanut butter, maple syrup, and dark chocolate. Better ingredients, better flavor, and shockingly close to the real thing. No baking required, comes together in minutes, and disappears just as fast.
Ingredients
- 1 box Simple Mills Cinnamon Graham Crackers or something similar
- 1/2 cup almond flour
- 1 cup creamy peanut butter
- 2 tsp vanilla
- 1/4 cup maple syrup
- 1/2 tsp salt
- 1.5 cups dark chocolate chips
- 1 Tbs coconut oil
Instructions
- In a food processor, pulse graham crackers until they are fine. Dump into a large bowl.
- Add almond flour, peanut butter, vanilla, maple syrup and salt and stir until combined.
- Scoop balls and form them into egg shapes (the corner of my thumb and index finger helps get the perfect shape!)
- Place eggs on a baking sheet lined with parchment paper. Refrigerate or freeze while you prepare your chocolate.
- In a microwave safe dish (I prefer something tall like a glass or measuring cup) melt chocolate chips and coconut oil in 30 second increments until smooth.
- Dip each egg in chocolate to fully coat it and place back on baking sheet. Immediately sprinkle with sea salt if desired.
- Once all eggs are coated, using the remaining chocolate, drizzle the tops with a spoon.
- Refrigerate or freeze until the chocolate is set and enjoy!