Allergy-Friendly "Reese's" Chocolate Eggs/Balls

Allergy-Friendly “Reese’s” Chocolate Eggs/Balls

We were in charge of hosting Easter at our house this year, so I decided to make a ton of treats since I’ve been doing so much baking lately and no one else really gets a chance to try the food I make besides my immediate family; they only see the pictures online.

The Favorite

Plus, the holidays are usually always extremely busy, but I actually had time this year, so I went a little crazy. I made Paleo Cherry Amaretto Pie, Homemade Paleo Peeps, Grain-free/Dairy-free Cassava Flour Brownies, and of course, Allergy-Friendly “Reese’s” Chocolate Eggs. While they all turned out great and there was nothing but positive feedback, I took a vote and the favorite turned out to be the “Reese’s” Chocolate Eggs, so that was my inspiration for today’s Recipe of the Week.

The Recipe

Allergy-Friendly "Reese's" Chocolate Eggs/Balls

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An allergy-friendly twist on a #1 irresistible nutty, chocolatey treat!

Author: Kaylee

Recipe type: Dessert

Ingredients

For the eggs/balls:
1 cup sunflower seed butter (can be substituted for peanut butter or any other nut butter)
½ cup pure maple syrup
3 tablespoons coconut flour
A sprinkling of sea salt
For the chocolate coating:
1 cup Enjoy Life Foods dairy-free mini chocolate chips
1 tablespoon coconut oil
My Whipped Chocolate Frosting (optional for zig-zag decoration)

Instructions

First, combine all the ingredients for the eggs/balls in a medium-sized mixing bowl until a nice dough is formed.
Next, Place the dough in the freezer for about 10-15 minutes so that it firms up and is easier to work with.
Then, while the dough is firming up, line a baking tray with parchment paper.
Next, once the dough is easier to work with, remove it from the freezer and begin to form eggs or balls from the dough with your hands. I used about one tablespoon for each one. Place the eggs/balls on the parchment-lined baking tray and then place them in the freezer.
Then, while the eggs/balls are firming up in the freezer, melt the mini chocolate chips and coconut oil over a double boiler on the stove.
Next, once the chocolate is melted, remove the eggs/balls from the freezer and begin to dip each one in the chocolate, fully coating all sides and then placing them back on the parchment-lined baking tray.
Then, once all the eggs/balls are fully coated with chocolatey goodness, place them back in the freezer until the chocolate has fully hardened.
Finally, when the chocolate has fully hardened, you can choose to serve them right away or decorate them by piping on the Whipped Chocolate Frosting with a small, round cake decorating piping tip.
Enjoy!

Notes

For the chocolate zig-zag decoration, I used the leftover Whipped Chocolate Frosting that I made when I used it for my Mini Chocolate Chip Cookie Cups, which is totally optional, but it made them look pretty 🙂

Looking for more nut-free recipes? Check out my Paleo Blueberry Fig Banana Bread that also uses sunbutter!