Peanut butter and chocolate fans love the seasonal Reese's egg shape that hits shelves at Easter, but now you can try your hand at making the confection at home.
Nicole Keshishian Modic came up with a decadent copycat version of the sweet treat on her blog Kalejunkie and shared the recipe with "Good Morning America."
The California-based blogger and soon-to-be cookbook author told "GMA" that spring is her "favorite time of year to spend in the kitchen experimenting."
While she typically focuses on healthy, seasonal dishes, Modic's modified take on the Reese's egg is a sweet treat to indulge in that's still made with natural, more nutritious ingredients.
Ingredients
1 cup creamy peanut butter
2 tablespoons coconut flour
3 tablespoons maple syrup
1 cup dairy-free chocolate chips
1 teaspoon coconut oil
1 teaspoon vanilla extract
1/4 cup cacao nibs optional, but adds crunch
Directions
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 the 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 on the sheet.
Repeat until all are covered in chocolate. Place into the fridge for 20-30 minutes to firm.
Recipe reprinted courtesy of Nicole Modic, Kalejunkie, see her full post here.
