Looking to take your love of Reese's Peanut Butter Eggs one step further? Then add these White Chocolate Peanut Butter Eggs to your Easter dessert lineup. Not only are they healthier than the OG Reese's peanut butter cups, they taste better! This festive version is topped with crushed Cadbury chocolate eggs, but you can leave them off, or use a different crushed chocolate of choice. These eggs are super easy to make, fun, and also kid-friendly!
- 1 cup creamy peanut butter
- 2 tablespoons coconut flour
- 3 tablespoons maple syrup
- 1 cup dairy-free white chocolate chips
- 1 teaspoon coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup Cadbury mini eggs
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, and set aside.
Place Cadbury mini eggs in a plastic ziplock bag and crush them (using a plate, pot, or what ever you'd like!)
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.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!