Per Chocolate Peanut Butter Egg:
Calories: 55
Fat: 4g
Carbs: 4g
Cholesterol: 0mg
Fiber: .5g
Protein: 2g
Sugar: 0g (or 5g if using real powdered sugar)
Weight Watchers SmartPoints: 2 with sugar-free powdered sugar, or 5 with real powdered sugar
(Real Reeses eggs have 90 calories and 8 grams of sugar per egg. Other nutritional information is similar to the above stats, except that–unlike Reeses–these chocolate eggs are also dairy-free and vegan. You won’t use all the chocolate sauce, but I’ve taken that into account in the nutrition info. And I’m sure you’ll be able to figure out a use for the extra chocolate!)
NEW RECIPE:
Refined-Sugar-Free Reeses Eggs
- 1/2 cup peanut butter or allergy-friendly sub
- 1 tbsp pure maple syrup, honey, or agave
- 1/8 tsp salt
- 1/3 cup oat flour – I’m sure other flours or almond meal would work. Basically, just add enough until it looks like cookie dough
- melted chocolte chips OR 2 tbsp each cocoa powder, coconut oil, and pure maple syrup, honey, or agave
If nut butter isn’t soft, gently warm until stir-able. Mix first four ingredients in a bowl to form a crumbly dough. Different nut butters will yield different results, so if dough is too gooey, add additional flour. Or add a little more sweetener if too dry. Taste, and add a little more salt if desired. Transfer to a ziploc, smush into one big ball, then form dough into flat little ovals or egg shapes. Freeze 1 hr or until firm. Meanwhile, mix the cocoa and melted coconut oil in a shallow dish. Add the liquid sweetener. Mix until it looks like chocolate sauce. Take one “egg” from the freezer and dip in chocolate, using a corn skewer or fork. Immediately return covered egg to the freezer to harden. Best to store these in the freezer. You can thaw a little before eating, or eat when frozen.
Step-by-Step Photos:
I know it might sound like a difficult process–forming, freezing, dipping in chocolate–but these eggs really are easy to assemble!
Step 1: Mix the first three ingredients together in a bowl until it becomes a crumbly dough. (Note: if your nut butter is from the fridge, let it sit awhile—or microwave a few seconds—so it’s easier to mix.) Add the extra 2 tbsp sugar/sf sugar if it’s too gooey:
Step 2: Taste the dough and add a little more salt if desired. Then form into a ball. (I used a plastic bag, for less mess.)
Step 3: Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat).
Step 4: Freeze the dough for an hour or so, until it’s hard.
Step 5: Meanwhile, mix the cocoa and coconut oil (melt the oil if it’s not already melted) in a shallow dish. Add the agave/maple or stevia drops. If you use the stevia option, also add a scant 2 tbsp water or extra oil. Mix until it looks like chocolate sauce, and then take one “egg” out of the freezer at a time (so the rest stay cold) and cover in chocolate.
(I used a corn-cob skewer. No idea why I even have those, but they worked really well! A fork would also be fine.) Immediately return covered egg to the freezer and let harden.
Best to store these in the freezer. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!
