Anyone that knows me and knows me well can attest to my love…scratch that, obsession, with all things chocolate/peanut butter. It’s no surprise that none other than Chocolate Covered Katie came up with a healthy version of my favourite treat of all time – Peanut Butter Cups! I made mine sugar free and subbed two scoops of vanilla protein powder for the powdered sugar/sugar free powdered sugar (I loathe all things Stevia, the flavour really gets my gag reflex going. I wish this wasn’t so!)
Copycat Peanut Butter Eggs
(Makes 6-9 eggs)
- 1/4 cup pb (or any nut butter) *Natural Peanut Butter ALLLL the WAY!*
- dash salt (I also use salted pb) *I didn’t use salted pb – I added a dash*
- 1/4 cup powdered sugar or Sugar-Free Powdered Sugar *Sub for two scoops of protein powder – This resulted in me adding more peanut butter as well to make the dough less dry*
- 2 tbsp. cocoa powder
- 2 tbsp. virgin coconut oil
- Liquid stevia to taste, or 2 tbsp. agave or pure maple syrup *I omitted this*
- 2 more tbsp. of the sugar/sf sugar, if needed *Again, I omitted*
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. Also, I put the dough into a plastic bag to shape into a ball with less mess.) Add the extra 2 tbsp. sugar/sf sugar if it’s too gooey. Taste the dough and add a little more salt if desired. Form dough into flat little ovals (or egg shapes, but real Reeses eggs are flat). Freeze the dough for an hour or so, until it’s hard.
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 as well. You can thaw a little before eating, or eat when frozen–either way, they’re awesome!