Bring these vegan & GF peanut butter eggs to Easter dinner for a healthier option without sacrificing any of the flavor! Reeses's peanut butter eggs have long been an Easter favorite for my family, now there's a healthier option! All the flavor and none of the guilt, as if I had guilt about eating dessert anyway!
Soften the peanut butter (if stored in the fridge) and add to a large bowl. Add maple syrup, (honey or powdered sugar), vanilla, sea salt, and mix until combined.
Add the sea salt, almond and coconut flour starting with 3/4 cup. You may need to add up to 1 cup or more to make the dough moist but workable to shape into eggs by hand.
Scoop a tablespoon-sized amount of dough and roll into a small ball. Then shape into an egg. You can also buy a silicone egg mold. I might have to invest in one! Note, this step is tricky in that you may be tempted to eat the dough while you're making the mold!
Transfer eggs to the freezer. Freeze for 30 minutes or until set. They don't need to be completely frozen, but have a slight freeze will make applying the coating much easier. I froze overnight.
*Note the recipe amounts are assuming you're picking one flavor. If you want multiple flavors, double or triple the peanut butter dough.
Combine the chips and coconut oil in a small saucepan or microwave-safe bowl. I usuallly microwave. If microwaving, set timer for 20-30 seconds and stir. Then set another 20-30 seconds until completely melted. Microwaves vary so be careful not to burn the chips.