Earlier this year over Easter I created a copycat recipe for my favorite childhood treat… Reese’s peanut butter eggs. I always wondered why they only came out only once a year. Just, why?! Obviously that needed to change so I gathered healthier substitutions (and much fewer ingredients to be honest) than the “junk-filled” recipe called for and made my own! It tastes much better in my opinion, and basically melts in your mouth.
Plus now, it’s an any-time-of-year treat 😉 And something I always try and keep stocked in the fridge.
P.s. Bridger LOVES these. Try them out!
Copycat Reese's Peanut Butter Cups (Healthy version!)
- 1/2 cup creamy salted peanut butter
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 3 tbsp collagen peptides (completely optional! they dissolve right into the "dough")
- 5-6 tbsp coconut flour (or sub 10 tbsp almond flour)
Outer Chocolate Layer
- 1 tbsp coconut oil
- 1 chocolate bar (I use Eating Evolved signature dark)
Whisk together creamy peanut butter, maple syrup, coconut oil and vanilla extract in medium-sized bowl.
Pour in collagen, if using, and coconut flour, & stir thoroughly.
Form dough into smaller, 1-inch thick balls and lay on parchment paper inside flat dish
Once all dough has been shaped, place in freezer for about 10 minutes to chill/harden.
To make outer chocolate layer, melt coconut oil and broken up chocolate bar in small pot over the stove or in microwave safe bowl for 30-sec intervals until completely liquid, stirring in between.
Once PB balls have hardened, remove from freezer and use two forks to dip in melted chocolate, making sure excess chocolate drips back into bowl before placing back onto parchment paper.
Place entire batch back in the freezer to harden for 15-20 minutes. Enjoy! *store in airtight container in freezer for up to several weeks.