If you like Reese's Peanut Butter Cups, you came to the right place. My Copycat version of the Reese's Peanut Butter Cups are even better than the original, and they are made with more nutritious ingredients - nothing artificial here!
Ingredients
- 1 cup creamy peanut butter
- 2 tb coconut flour
- 3 tb maple syrup
- 1 cup dairy-free chocolate chips
- 1 tsp coconut oil
- 1 tsp vanilla extract
- ¼ cup cacao nibs optional, but adds crunch
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together peanut butter, coconut flour, vanilla extract, and maple syrup. The dough should be thick.
- Form 12 small balls and place them on the parchment paper.
- Then gently form each one into an egg shape.
- Place in the freezer for 20 minutes.
- Then make chocolate dipping sauce by melting the chocolate and coconut oil in a bowl in the microwave in 30-second increments, until smooth and liquidy.
- Fold in cacao nibs, if using.
- Remove eggs from the freezer and dip each one in the chocolate and place back in the sheet.
- Repeat until all are covered in chocolate.
- Place into the fridge for 20-30 minutes to firm up.
- Enjoy!
Calories: 240kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 95mg | Potassium: 133mg | Fiber: 3g | Sugar: 12g | Calcium: 36mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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