Copycat Reese’s Peanut Butter Eggs

Makes: 12 eggs

Prep Time: 20 minutes

Ingredients:

1 cup creamy peanut butter

3 tbsp maple syrup

1 1/2 tbsp coconut oil, melted

1/2 tsp kosher salt

1 tsp vanilla extract

1/4 cup + 1 tbsp almond flour

6 oz dark chocolate, chopped

1 tsp coconut oil

Directions:

1. In a large bowl, whisk together peanut butter, maple syrup, 1 1/2 tbsp coconut oil, kosher salt, vanilla extract, and almond flour until smooth.
2. Scoop into dollops 2 tsp in size and place on a sheet pan lined with For Good Parchment Paper. Gently shape each round into an egg-shape and return to the tray. Chill for 15 minutes.
3. Meanwhile, combine chocolate and coconut oil in a bowl and microwave in 30 second intervals until melted.
4. Dip each peanut butter egg into the melted chocolate until completely coated, letting the excess drip off. Transfer back to the parchment-lined sheet tray. Repeat until all of the eggs are covered in chocolate. Transfer to the freezer for 30 minutes until set.
5. Store any extra in a sealed container in the freezer.