Oh no... another treat recipe. I'd say I'm sorry but I'm really not on this one. :) While picking up some dark chocolate to put in the family easter basket (along with other non-food items, see other ideas here) I came sooo close to buying a Reese's egg.It's funny to me that I even get those desires anymore since I know my taste buds have changed so much & the treat never tastes as good to me as I "remember." There's just something about the peanut butter & chocolate combination that is pretty much a match made in heaven...
I'm glad I talked myself out of buying it and made this little morsel of YUM instead. My version is made with tahini butter so it's nut and legume-free (yep, peanuts are legumes...). But of course they could be made with sunbutter (also nut & legume free), almond butter or some quality, minimal ingredient peanut butter if you so choose. I'd suggest giving the tahini butter a try though because you'd be surprised how similar it tastes to peanut butter when you add a little sweeter to it and dip it in chocolate ;o)
Alright, I'm done rambling... All that is left to say is, make these RIGHT NOW & have a wonderful Easter this weekend!
"Peanut Butter" Egg {Nut & Legume free!}
Ingredients
1/2 cup tahini butter (could also use sunbutter, almond butter, or organic peanut butter)
2-3 tablespoons pure maple syrup or honey
1 tablespoon coconut flour
1/4 teaspoon salt (don't add if the butter you're using is already salted)
1/4 cup dark chocolate, pieces or chips (I used some of my previously made chocolate from this recipe)
Directions
1. Mix the tahini butter, maple syrup, coconut flour, & salt in a small bowl until well-combined. If too sticky for step 2, add just a pinch or two of additional coconut flour until you get a nice moldable "dough".
2. Roll the dough into 8 little balls, place on parchment paper, & flatten into the "egg" shape by pressing on the top. Or leave them as balls, make into hearts, bunnies, or whatever... :D
3. Place the egg centers in the freezer for 15 minutes or until very firm.
4. While the eggs harden, melt the dark chocolate in a small bowl.
5. Once the egg centers are hard, dip each one in the chocolate and place back on the parchment paper. Pour the remaining chocolate on top of the eggs for a thicker shell.
Makes 8 Pieces
