With Easter around the corner, I started thinking about all the Easter candy I would probably miss out on (or cheat with...). I don't know about you, but my favorite Easter treat by far is the Reese's Egg. Fine, there is no ingredient difference between a Reese's Egg and a standard Reese's cup...but there is something about the seasonal egg shape that makes the candy so much more satisfying. It's science. If you're presented with a Reese's Egg during Easter, you're pretty much obligated to eat it.
So with this obligation in mind, I decided to present myself with my own paleo Reese's Egg knockoff. These things were dynamite. Not kidding it actually tastes like the real thing, but made with whole, raw ingredients. Not to mention they took me about 15 minutes from start to finish. In its simplicity, this currently holds my #1 spot for favorite paleo dessert...tied with the almond chocolate chip cookies, primal fro-yo, blueberry muffins, brownies, cup cakes and coconut chocolate chip poppers...
- 1/2 cup sun butter
- 2 tbsp honey or maple syrup
- 2 tbsp coconut flour
- 1 tsp vanilla
- 1/3 cup Enjoy Life chocolate chips
- 1 tbsp coconut oil
- In a mixing bowl, combine the sun butter, honey/maple syrup, coconut flour and vanilla.
- Form 10-12 equally sized balls in the [attempted] shape of eggs and place on a parchment paper-lined plate. Place in the freezer for 10 minutes.
- Meanwhile, melt the chocolate and coconut oil. Place in a mug and melt in the microwave in increments of 30 seconds until completely melted and mixed.
- Take the sun butter eggs out of the freezer and dip each one in the mug, making sure they're totally coated. Allow the excess chocolate to drip off (back into the mug) and place the eggs back on the parchment paper-lined plate.
- Place plate of eggs in the fridge until they have set. Keep stored in the fridge.
Servings: 10-12 eggs