I have developed a quite the affinity for a certain brand of dark chocolate peanut butter cups. “Quite the affinity” has been looking like a minimum of two a day lately. If you don’t already have a stash of these things somewhere in your house–my boyfriend honestly questioned whether I was stationing them around the apartment–let me tell you, they’re great. You know that I love a good DIY kitchen project and have had this recipe of Kelly’s for homemade Reese eggs pinned since last year, so these were all but inevitable.
I’m certainly not going to claim these are health food, but I did set out to make them a bit less additive-y and I think I succeeded. They still have powdered sugar, which seems to be pretty much a necessity for homemade Reese’s, but they also have high-quality dark chocolate, almond butter, and coconut oil. Unlike the original Reese’s Eggs, which are not gluten-free, these are gluten-free and vegan because a special diet shouldn’t get in the way of a good seasonal treat binge.
- ½ cup powdered sugar
- ½ cup unsweetened almond butter, at room temperature
- 1 tablespoon liquid coconut oil
- ¼ teaspoon kosher salt
- 4 ounces gluten-free, dairy-free dark chocolate, chopped
- 1 teaspoon shortening, such as spectrum
- Sprinkles, optional
- Line a small baking sheet with parchment paper.
- Whisk together the almond butter and coconut oil until smooth. Add the powdered sugar and salt and mix until well-combined.
- Using a one tablespoon cookie scoop or melon baller, scoop the almond butter mixture onto a parchment lined baking sheet.
- Once it is on the sheet, use your fingers to sculpt it into an egg shape. Repeat until no more of the almond butter mixture remains.
- Place the whole tray in the freezer for 30 minutes.
- Melt the chocolate slowly over a double boiler until it is just melted.
- Remove from heat and, one at a time, coat each of the frozen almond butter eggs in chocolate. I found it works best to drop the egg in upside down, flip it, use a fork to scoop it out and use the rim of the bowl to remove any excess chocolate, then place it back on the same parchment you used to freeze it.
- The chocolate begins to set pretty quickly, so if you'd like to add sprinkles do it after you dip each egg, not after you've finished dipping all 12.
- Give the chocolate about an hour to set and enjoy!
- Recipe adapted from Kelly Bakes.
- For best results, use a natural almond butter that has as few ingredients as possible. I used Justin’s unsweetened almond butter. The dark chocolate I used was 73% cacao.
- Some storage notes: These will set up at room temperature and I definitely had NO PROBLEM eating them straight off the tray once they set. However, because the chocolate isn’t tempered they’re not as stable at room temperature as store-bought chocolate, so I suggest fridge or freezer for storing these. I stuck the whole tray in the freezer for about 10 minutes to get them nice and solid then put them in the container in the fridge.