Paleo Reese’s Eggs
Need a gluten free, dairy free, paleolithic, and fodmap friendly side dish? Paleo Reese’s Eggs could be a tremendous recipe to try. This recipe serves 10 and costs 44 cents per serving. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 144 calories. 5853 people have tried and liked this recipe. If you have chocolate chips, coconut flour, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 10 minutes. It is brought to you by Taylor Made It Paleo. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Similar recipes include Reese’s Cream Eggs, Homemade Reese’s Eggs, and Simple Paleo Reese Cups.
Servings: 10
Preparation duration: 10 minutes
Ingredients:
1/2 cup Enjoy Life chocolate chips (or dark chocolate chips)
2 tbsp coconut flour
1/2 tbsp coconut oil
2 tbsp maple syrup
1/2 cup sunflower seed butter (or other nut/seed butter)
1 tsp vanilla
Equipment:
baking sheet
microwave
wax paper
stove
bowl
baking paper
toothpicks
Cooking instruction summary:
Mix together sunflower seed butter, coconut flour, maple syrup, and vanilla until well combined.Divide mixture into about 10 equal portions, and use hands to roll each into an egg-like shape.Place on a baking sheet or plate lined with wax paper and put in freezer to harden.While eggs are in the freezer, melt chocolate chips and coconut oil together (I did mine in the microwave, using 30 second increments and stirring until completely melted, but you could also do this on the stove over low heat). NOTE** I recommend melting chocolate in a coffee mug or similar cup instead of a larger bowl so that it is easier to cover eggs in one easy dip.Remove eggs from freezer after about 10-20 minutes and dip in chocolate to cover completely using a toothpick.Allow excess chocolate to drip off of eggs by lightly tapping the hand holding the toothpick with your free hand before placing back on parchment paper.Place chocolate-covered eggs in the refrigerator to set completely before serving.Enjoy!(Store in refrigerator).
Step by step:
1. Mix together sunflower seed butter, coconut flour, maple syrup, and vanilla until well combined.Divide mixture into about 10 equal portions, and use hands to roll each into an egg-like shape.
2. Place on a baking sheet or plate lined with wax paper and put in freezer to harden.While eggs are in the freezer, melt chocolate chips and coconut oil together (I did mine in the microwave, using 30 second increments and stirring until completely melted, but you could also do this on the stove over low heat). NOTE** I recommend melting chocolate in a coffee mug or similar cup instead of a larger bowl so that it is easier to cover eggs in one easy dip.
3. Remove eggs from freezer after about 10-20 minutes and dip in chocolate to cover completely using a toothpick.Allow excess chocolate to drip off of eggs by lightly tapping the hand holding the toothpick with your free hand before placing back on parchment paper.
4. Place chocolate-covered eggs in the refrigerator to set completely before serving.Enjoy!(Store in refrigerator).
Nutrition Information:
covered percent of daily need
